Strawberry Iced Tea Float: A Cold Brew Ice Cream Float Recipe
There is a specific sound a float makes. A soft fizz, a slow hiss as cold tea meets a scoop of ice cream, and then the spoon clinking against the glass. If you grew up with a root beer float, you know the feeling. This is the grown-up, tea-lover's version: a strawberry iced tea float built on a proper cold brew, with a scoop of vanilla melting into pink-gold tea. It's the easiest way we know to turn a Tuesday afternoon into a small occasion.
An iced tea float is simply chilled tea poured over ice cream or a frozen scoop of something creamy. The trick is that the tea has to be strong enough to stand up to the cream, which is why a normal glass of iced tea won't do. Here's how to get it right with Tealayas Shillong Strawberry.
What You Need for a Strawberry Iced Tea Float
This makes two tall glasses. Total hands-on time is about ten minutes; the cold brew does the rest overnight.
- 3 tbsp Tealayas Shillong Strawberry (whole black tea leaves with real dried strawberry)
- 500 ml cold filtered water
- 2 generous scoops vanilla ice cream (or 4 small ones, if you like a thicker float)
- Ice cubes, ideally made from leftover cold brew so nothing gets watered down
- Optional: a few fresh strawberries, sliced, and a mint leaf to finish
Note that Shillong Strawberry is already sugar-free, so all the sweetness in your float comes from the ice cream. That's a feature. You control it.
How to Make It, Step by Step
1. Cold brew a strong concentrate
Add 3 tablespoons of tea to your Tealayas steel infuser and drop it into a jar with 500 ml of cold water. That's a stronger ratio than our everyday glass (closer to 1.5 tablespoons for the same water), and it's deliberate. Ice cream dilutes as it melts, so the tea has to start bold. Seal the jar and refrigerate for 10 to 12 hours. Overnight is perfect.
2. Remove the leaves and taste
Lift out the infuser. The tea should look deep amber with a faint rose blush and smell like ripe berries with a malty backbone. Taste it plain. It should be brisk and fruity, a little stronger than you'd want to drink on its own. That's exactly right.
3. Chill the glasses
Ten minutes in the freezer is enough. A frosted glass slows the melt, which keeps your foam layer intact longer.
4. Build the float
Put 1 scoop of ice cream in each glass first. Pour the cold brew slowly down the inside of the glass, about 200 ml each, until it reaches just below the rim. Pouring slowly makes a soft, creamy foam instead of a volcano. Top with sliced strawberries and serve with a long spoon and a straw.
Serving note: Drink it within ten minutes. A float is a moment, not a make-ahead.
Three Variations Worth Trying
The chocolate version
Swap in Tealayas Landour Chocolate, brewed with the same 3 tbsp to 500 ml ratio, and use chocolate or coffee ice cream. The Darjeeling base and cocoa-cinnamon notes make this taste like a very civilised iced mocha with no coffee involved.
The dairy-free float
Use coconut or oat-based vanilla ice cream. Coconut in particular plays beautifully with the strawberry, and the float turns tropical without any extra effort.
The sparkling float
Pour 150 ml of cold brew and top with 50 ml of chilled soda water. You get proper fizz, closer to the classic soda-fountain float, with a lighter tea flavour.
Why This Works: The Tea Science
Cold brewing pulls flavour from tea leaves slowly and at low temperature, which favours aromatic compounds and gentle sweetness over the bitter tannins that hot water extracts quickly. That is why a cold brew tastes smoother even when it's strong.
Fat and cold help too. The milk fat in ice cream softens any lingering astringency in the tea, in the same way a splash of milk rounds out a hot cup of black tea. Meanwhile the low serving temperature dulls sweetness slightly, so a scoop of ice cream reads as balanced rather than sugary.
| Element | What it does in the float |
|---|---|
| Strong cold brew (3 tbsp per 500 ml) | Holds its flavour as the ice cream melts |
| Dried strawberry in the blend | Adds real fruit aroma, no syrup needed |
| Vanilla ice cream | Supplies sweetness, fat and the foam |
| Slow pour | Controls foam so the float stays creamy |
Brewing Tips and Common Mistakes
- Don't use regular-strength tea. It turns into pink milk within two minutes. Go strong.
- Don't pour fast. Foam overflows and you lose half the tea.
- Don't over-steep past 12 hours. Past that, even cold brew can start tasting flat and a little woody.
- Do use good ice cream. With only two ingredients, a plain, creamy vanilla makes a real difference.
- Do freeze some cold brew into cubes. See our guide to iced tea ice cubes for the method.
Frequently Asked Questions
What is an iced tea float?
An iced tea float is cold tea served over one or more scoops of ice cream. It works best with a strong cold brew, so the tea flavour stays clear as the ice cream melts into it.
Which tea is best for an iced tea float?
Black tea blends with fruit or cocoa hold up best. Shillong Strawberry and Landour Chocolate both have enough body to stand next to ice cream without disappearing.
Can I use hot-brewed tea instead of cold brew?
You can, but chill it fully first or it will melt the ice cream on contact. Cold brew is smoother and less bitter, which suits a float better. Our flash-chilled method is a good shortcut.
How do I make a float without dairy?
Use coconut, oat or almond-based vanilla ice cream, or a scoop of frozen banana blended smooth. Coconut pairs especially well with strawberry.
Can I make the cold brew ahead of time?
Yes. Cold brew keeps well in the fridge for a few days in a sealed jar; see our storage guide. Assemble the floats only when you're ready to drink.
Ready to Try It?
If you'd like to make this at home, Shillong Strawberry Iced Tea arrives with a free steel infuser, so you can start your first cold brew tonight and have a float waiting tomorrow. Chocolate lovers can try Landour Chocolate for the second version. Pour slowly. Enjoy the fizz.