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Sekai Gohan

Creaming Soda: Australian Pink Vanilla Soda Spider with Ice Cream

Servings 4 servings

A glass of pink creaming soda with two scoops of vanilla ice cream, white foam piled to the rim of the glass
Steps with photos

Ingredients

Ingredient Amount Role
Vanilla ice cream 2 cups (480 ml), about 8 scoops The base for the foam. Adds sweetness and the creamy body, at 2 scoops per glass
Creaming soda 5¼ cups (1.25 L) Gives the lemon-vanilla flavour, the burgundy-pink colour and the fizz that builds the web

Steps

  1. 1Chill the glasses and the soda

    Put the four glasses in the fridge and leave the soda in there with them. Set out the scoop, the long spoons and the straws so you can work quickly once the ice cream comes out. Leave the soda bottle closed until the moment you pour. The glasses are ready when the outside fogs faintly as you lift them out.

    Cold glass, firm ice cream

    A room-temperature glass melts the ice cream before the soda goes in, and the foam collapses into a thin, milky drink. Chilled glass holds the scoops firm long enough for the web to form.

  2. 2Scoop the ice cream into the glasses

    Take the tub out of the freezer and put 2 scoops of vanilla ice cream into each chilled glass. Drop them in gently so they sit at the bottom rather than smearing up the sides. Work through all four glasses quickly and put the tub straight back in the freezer. Stop when the ice cream reaches about a third of the way up each glass.

  3. 3Pour the first half of the soda

    Open the cold soda now and tilt the first glass slightly. Pour slowly down the inside of the glass instead of straight onto the ice cream. The foam rises fast, so fill each glass only about halfway on this first pour. Move to the next glass while the foam in the first one settles. You are ready for the second pour when the foam has sunk back below the rim and small bubbles cling to the ice cream.

    Two pours, never one

    Pouring all at once sends foam over the rim and leaves the drink flat underneath. Two slow pours give the foam time to settle, and the second pour builds the web on top.

  4. 4Top up to the rim and let the web form

    Go back to the first glass and pour slowly again until the soda reaches the rim. Hold the bottle low so the stream doesn't break up the foam you already have. Pause for a moment and watch the surface. It is done when a fine white lattice of foam spreads over the pink soda around the ice cream. Put the rest of the bottle back in the fridge for topping up.

  5. 5Add spoons and straws and serve

    Stand a long spoon and a straw in each glass and carry them to the table at once. Break up the ice cream gently with the spoon as you drink and sip through the straw. Stir lightly so the fizz stays in the soda. The drink is at its best when the ice cream is about half broken up and the pink soda turns creamy.