Recipe courtesy of Emeril Lagasse
10 min
10 min
4 ice cream floats


  • 1 pint Cinnamon Ice Cream, firm
  • 1 pint Double Chocolate Ice Cream, firm
  • 4 cups Iced Cappuccino Coffee
  • 1 cup sweetened whipped cream
  • 4 chocolate pirouette cookies
  • 1 dozen hot beignets, dusted with powdered sugar


Alternate a couple of scoops of each ice cream between four very tall parfait glasses. Pour 1 cup of the cappuccino into each glass. Garnish each float with whipped cream and a chocolate straw. Serve with hot beignets.

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