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Apple Cider Floats
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Apple Cider Floats
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Made-from-scratch apple cider is the secret to this warm and creamy fall treat. Homemade apple cider, vanilla ice cream and creme chantilly are just the right combination to sip on a crisp autumn day. 

Prep time
Bake/Cook time
Plan for

Freeze/chill 6 hours

8-10 servings
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Apple Cider Floats
Extra Fine Granulated Sugar
Dark Brown Sugar
Prep time :
Bake/Cook time :
Plan For

Freeze/chill 6 hours

Yield :
8-10 servings


Vanilla Ice Cream

Apple Cider

  • 8 cups Apple Cider
  • 1/4 cup Imperial Sugar Dark Brown Sugar
  • Grated peel of one lemon (no white bitter pith)
  • Grated peel of one orange (no white bitter pith)
  • 6 cloves
  • 3 cinnamon sticks
  • 8 allspice berries



  1. Prepare Vanilla Ice CreamIn a small saucepan, heat milk and sugar until warm and sugar is dissolved. Chill in refrigerator until cool.
  2. Combine milk, heavy cream, and vanilla extract, then churn in a countertop ice cream maker according to manufacturer’s directions. Portion into freezer-safe containers and freeze 4 hours. Prepare Apple Cider while ice cream freezes.
  3. Homemade Apple Cider - Place peels and spices in a cheesecloth bundle, tied, so spices are secure.
  4. In a stainless steel pot, combine cider, brown sugar, and spice bundle. Bring to a boil, then turn to a light simmer and simmer on low for 15 minutes. Remove from heat, cool to room temperature, then refrigerate 2 hours.
  5. Assemble Apple Cider Floats - Portion 2-3 scoops of vanilla ice cream into glasses and top with apple cider.
  6. Prepare piping bag with large star tip. Pipe Creme Chantilly, then sprinkle with cinnamon. Garnish with apple slices and cinnamon sticks.


Recipe developed by Terri Truscello Miller @LoveandConfections.

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