Go Back
–+ servings

Chocolate Ice Cream Soda

Chocolate ice cream soda made with homemade chocolate syrup, cold club soda, vanilla ice cream, whipped cream, mini chocolate chips, and a cherry finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Syrup Ingredients:
  • ½ c. Water
  • ½ c. White sugar
  • ⅓ c. Dark cocoa powder unsweetened
  • 1 t. Real vanilla extract
  • ⅛ t. Salt
Soda Ingredients:
  • 1 c. Club soda
  • 3 c. Vanilla ice cream
For Garnish:
  • Whipped cream
  • Mini-chocolate chips
  • Maraschino cherries

Equipment

  • Small sauté pan or skillet Used to make the chocolate syrup. A small pan gives you enough room to whisk while helping the sugar dissolve evenly.
  • Whisk Helps blend the cocoa powder into the liquid and prevent clumps. This is the key tool for getting a smooth, glossy syrup.
  • Measuring cups and measuring spoons Keep the syrup balanced. Accurate measuring helps prevent the syrup from turning too thick, too thin, or too bitter.
  • Tall serving glasses Give the soda room to foam once the club soda and ice cream come together. Short glasses can overflow more easily.
  • Ice cream scoop Makes it easier to portion the ice cream cleanly and lower it into the glass without splashing.

Method
 

Make the Chocolate Syrup:
  1. Combine the water, sugar, cocoa powder, vanilla extract, and salt in a small skillet over medium heat.
  2. Whisk vigorously until the sugar dissolves and the cocoa powder is fully incorporated, about 2 to 3 minutes.
  3. Remove the chocolate syrup from the heat.

Assemble the Ice Cream Sodas:

  1. Add a large spoonful of chocolate syrup to each serving glass.
  2. Pour club soda into each glass until the glasses are about halfway full.
  3. Divide the vanilla ice cream between the glasses.
  4. Top with additional chocolate syrup.
Garnish and Serve:
  1. Finish each ice cream soda with whipped cream, mini chocolate chips, and a maraschino cherry.
  2. Serve immediately.

Notes

  • Use cold club soda for the best fizz and slower melting.
  • Let the chocolate syrup cool slightly before assembling, so it does not melt the ice cream too quickly.
  • Pour the club soda gently, leaving room in the glass for the foam to rise.
  • Assemble right before serving. Ice cream soda does not hold well once mixed.
  • Extra chocolate syrup can be stored in the refrigerator and used for more sodas, milkshakes, chocolate milk, or as an ice cream topping.

Tried this recipe?

Let us know how it turned out!