Ginger Float with Coconut Ice Cream

Ingredients - Serves 1

Ginger drink:

1 can Yes You Can Dark and Stormy

2 teaspoons freshly grated ginger

Juice of ½ a lime

1 teaspoon maple syrup

Coconut ice cream:

2 x 270 ml cans coconut milk

¼ cup maple syrup

2 teaspoons vanilla extract

Method:

Freeze the coconut milk in ice cube trays overnight, reserving 3 tablespoons for blending.
In a high speed blender add the frozen coconut milk ice cubes, leftover coconut milk, maple syrup and vanilla. Blend until thick and creamy.
In a glass, add the grated ginger, lime juice, maple syrup and can of “yes you can” beverage. Give a good mix with a straw.
Add a scoop of ice cream and enjoy!
Store remaining ice cream in the freezer and blend before eating again.