This delicious ice cream float features H-E-B’s Coconut Horchata Ice Cream and Jarritos refreshing Mineragua, garnished with homemade arroz con leche, whipped cream, toasted coconut and fresh grated cinnamon.
The Arroz con Leche Horchata Ice Cream Float
Her arroz con leche is super creamy, sweet and can be served hot or cold. Hubby loves his arroz con leche chilled, so I add the extra milk to help keep it’s creamy consistency when chilling in the refrigerator.
I’ll probably pickup some plums later today and warm those in a pan with a little butter and brown sugar. He loves plums and I’ve seen them added to arroz con leche before, so I think it would be perfect. Watch for pics of this on our Instagram soon.
So, the original recipe doesn’t include any fruit and I thought it would be the perfect fit for this arroz con leche horchata ice cream float. Clean, simple flavors.
This Arroz con Leche Horchata Ice Cream Float is a delicious mix of horchata, coconut and arroz con leche flavors. Rich, creamy and sweet, it’s the perfect Summer treat to enjoy with friends or the kiddos.
Since the ice cream we’re using and the arroz con leche both tend to be on the sweet side, I opted to use a mineral soda (no sweeteners) to help balance out this float’s flavors.
I also added a splash of horchata to increase the rice milk flavor in this drink, making it even more memorable.
Mexican cinnamon sticks add just the right amount of warm cinnamon flavor and help bring this whole drink together.
When added to a boiling pot of arroz con leche, they release a gentle, comforting cinnamon flavor.
Since H-E-B’s horchata ice cream included coconut, I decided to highlight this flavor profile by adding toasted coconut as a garnish. Toasted coconut adds a pop of color and brings a richness to the dish.
On top of creamy whipped topping, these crispy bits of coconut goodness make the perfect contrast of flavors and textures.
Arroz con Leche Horchata Ice Cream Float Sundae
As with every float recipe I’ve created this Summer, I have included the addition of an accompanying sundae recipe.
If you just want a small taste of this float or if you’re eating alone, the sundae is the perfect smaller serving for one.
It’s also one of my favorite ways to eat an ice cream float…in a bowl.
To make my sundaes, I use these adorable ice cream bowls. I love the slightly abstract design because it’s a little unusual.
I always love when I can make a moment feel just a little more special. And to me, these ice cream bowls accomplish that.
These sundaes contain about half of the ingredients of the larger ice cream floats. They’re also super fun to eat, which is why the kiddos love them.
Since I was a kid, I’ve always enjoyed my ice cream floats in sundae form and it’s still my favorite way to eat them.
If you want a pint sized sundae that also allows you to use a straw to capture up all of that melty goodness, simply try one of these gorgeous stemless wine glasses.
They’re the perfect size for a smaller ice cream treat or even a healthy breakfast smoothie. I have several and I use them all of the time.
I hope you try this fun ice cream float recipe. If you do, please let us know about it.
And don’t forget to check out all of our Latin / Mexican Inspired Ice Cream Float recipes here on the blog!
Arroz con Leche Horchata Ice Cream Float
- 1 bottle Jarritos Mineragua (or other mineral soda)
- 1/4 cup Horchata (homemade or from mix)
- 1-2 tbsp Arroz con leche (rice pudding)
- 2 scoops H-E-B Swoon Coconut Horchata Ice Cream
- Whipped cream topping (we used Reddi-Wip)
- Toasted coconut flakes
- Freshly grated cinnamon (or ground cinnamon)
- Add 2 scoops of H-E-B Swoon Coconut Horchata ice cream to a large glass.
- Pour in 1/2 to 1 full bottle of Mineragua.
- Gently mix with a sundae spoon or straw.
- Top with your favorite toppings, like whipped cream, toasted coconut, freshly grated cinnamon or homemade toppings of your choice.