Plus: The 3-ingredient floats we’re making all summer long.

COOK THIS NOW

3-Ingredient Ginger-Peach Ice Cream Floats

Hand pouring ginger beer in to one of three glasses filled with sliced peaches and vanilla ice cream.

Poaching peaches in ginger beer infuses the fruit with a sweet, spicy flavor, making them the ideal accompaniment to creamy vanilla ice cream. Top those peaches and ice cream with a few splashes of fizzy, spicy ginger beer, and you’ve got a crowd-pleasing spin on the classic float.

READ MORE

What We're Talking About

Amazon Prime Day Is Coming. Here’s What You Need to Know.

Here’s a preview of the best deals to expect this year. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

GET THE NEWSLETTER

Low-Country Boil: Scattered shrimp, corn, sausages, and potatoes on a newspaper-covered table.

99 Summer Recipes for Everything We’re Craving Right Now

Seasonal ingredients—including stone fruit, tomatoes, and zucchini—star in these easy, delicious summer recipes. Read More ►

Many bowls of chocolate ice cream with spoons.

The Best Chocolate Ice Cream You Can Buy at the Store

We tasted 15 brands to find the most delicious one. Read More ►

Trending Recipes

Summer Squash and Red Quinoa Salad With Walnuts

View Recipe ►

Raspberry and Aperol Floats

View Recipe ►

Photo of a Blueberry Nectarine Pie with a slice cut out on a plate next to a pie server and forks.

Blueberry-Nectarine Lattice Pie

View Recipe ►

Photo of chicken spiedie skewers on a blue plate.

Chicken Spiedie Skewers With Italian Dressing

View Recipe ►

Several fritters on a plate, one torn in half, having been dipped in the yogurt sauce on the side.

Zucchini-Herb Fritters With Garlic Yogurt

View Recipe ►

Matcha Affogato With Green Tea Ice Cream

View Recipe ►

Two recipe icons. One delicious offer.

Get unlimited recipes from Bon Appétit & Epicurious for just ~~$40~~ $30/year

Subscribe now.

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.

View our Privacy Policy | Unsubscribe