Fruity Ice Cream Sodas

Updated Oct. 11, 2023

A nostalgic, refreshing treat inspired by classic soda fountain desserts, this recipe transforms fresh berries into a tangy-sweet syrup, combined with effervescent seltzer and creamy ice cream for a frothy, indulgent experience. Perfect for warm days or sweet cravings, it evokes childhood memories of candy shop delights.

Time Estimates

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Ingredients

For the Berry Syrup

• 20 ounces (567 grams) fresh or frozen berries/cherries (pitted sweet cherries, raspberries, blackberries, or blueberries)

• ¾ cup granulated sugar (for cherries or blueberries) or 1 cup granulated sugar (for raspberries or blackberries)

• 1–3 teaspoons fresh lemon juice or balsamic vinegar (to taste)

For Assembly

• 1–2 liters plain seltzer water (or club soda)

• 1–2 pints (2–4 cups) vanilla ice cream (or preferred flavor), softened

• Whipped cream (optional, for topping)

Preparation: Making the Berry Syrup

1. Cook the Fruit Base

In a large, heavy-bottomed saucepan, combine the berries (or cherries) and sugar. For raspberries/blackberries, use 1 cup sugar; for cherries/blueberries, use ¾ cup sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.

1. Simmer and Mash

Reduce heat to medium-low and cook for 5–7 minutes, stirring gently every minute to prevent sticking. The syrup will thicken slightly, and the fruit will soften (berries will break down). Use a potato masher or fork to gently mash the fruit into a smooth or chunky consistency (retain small fruit pieces for texture if desired).

1. Strain and Flavor

Place a fine-mesh sieve over a clean bowl. Pour the cooked mixture into the sieve, using a flexible spatula to push the purée through, leaving behind seeds or larger fruit pieces. Transfer the strained syrup back to the saucepan and stir in the lemon juice or balsamic vinegar (start with 1 teaspoon, adding more to taste for tanginess). Let the syrup cool to room temperature before assembly.

Assembly: Building the Ice Cream Soda

1. Glass Prep

Fill the bottom ⅓ of a tall, sloped-edge glass with the cooled berry syrup. For extra froth, add 1–2 tablespoons of whipped cream before the syrup (as suggested in comments).

1. Add Ice Cream

Place 2–3 scoops of softened ice cream into the glass, ensuring they occupy the lower half. The ice cream should be soft enough to blend with the syrup but not melted (let it sit at room temperature for 2–3 minutes if too firm).

1. Top with Seltzer

Slowly pour seltzer over the ice cream, filling the glass to ⅔ full. Do not stir—this preserves the precious foam! For maximum effervescence, pour the seltzer gently to avoid disturbing the ice cream layers.

1. Finish and Serve

Gently top with a dollop of whipped cream (optional) and serve immediately with a long straw to enjoy the layered flavor and foam.

Pro Tips & Variations

• Foam Preservation: To retain the most foam, add ice cream first, then seltzer. Stirring after seltzer addition deflates the foam.

• Flavor Twists: Substitute seltzer with whole milk and blend for a creamy milkshake. Use balsamic vinegar for a tangy twist or blueberry jelly for concentrated berry flavor.

• Fruit Adjustments: Cherries/blueberries work with ¾ cup sugar; raspberries/blackberries need 1 cup sugar. Taste the syrup and adjust acid (lemon/balsamic) to balance sweetness.

• Classic Vibe: Use a tall, sloped-edge soda fountain glass to enhance presentation and prevent spills.

Recipe Story

Inspired by a beloved English grandmother’s childhood treat, this recipe blends stewed berries, effervescent seltzer, and creamy ice cream into a nostalgic dessert. The “deep tub” of vanilla ice cream and tart berry syrup evokes 1950s candy shop indulgences, where the “soda squirter” (seltzer) created the perfect frothy finish. Enjoy the layers of flavor and foam!

Chef’s Note: Adjust seltzer volume for your glass size—aim for 2–3 scoops of ice cream and 1–2 liters of seltzer for 4 servings.