Tropical Pineapple Orange Guava (POG) Float

A fun take on the ice cream shop classic, this Tropical POG Float is the perfect treat for the end of summer, or any special occasion where you need a little hint of paradise.

This Tropical Pineapple Orange Guava Float is a fun take on the ice cream parlor classic. The perfect end-of-summer no-cook treat!

Since we’re vacationing in Hawaii this week, I thought it only fitting to share my new favorite EASY ice cream recipe – the Tropical Pineapple Orange Guava (POG) Float!

To be fair, I don’t know if I can even call this a recipe because it is soooo simple to make. It only involves four ingredients, all of which you should be able to find at your average grocery store, and takes almost no time to make. There is no cooking involved, just some basic combining of ingredients – the perfect type of late summer recipe when none of us want to be spending hours in the kitchen. Move over, s’mores, I think this Tropical POG Float MAY just turn into the new favorite.

The hubby and I have long been fans of the root beer float. So much so, in fact, that we served them as a second dessert at our wedding. There’s something about that classic taste and refreshing quality that just makes you feel like a kid again – and leaves you wondering why you haven’t made such a simple dessert more often during your adult life.

Love root beer floats? Love tropical fruit? Then give this Tropical Pineapple Orange Guava (POG) Float a try!

I still love me a basic root beer float, but this Tropical Pineapple Orange Guava version may just take the top spot, at least during these warm summer months.

But before I get to the recipe, let me clear things up a bit. In Hawaii, POG juice is a huge thing – you’ll see it on the menu at many restaurants, and there are countless different brands sitting on the grocery store shelf. On the islands, however, POG usually stands for “passion orange guava” and, as much as I’d love for it to be widely available here on the mainland, it really isn’t. Three ingredients that ARE widely available here, however, are pineapples, oranges and, at least here in Cali, guava juice. So forgive me for not sticking to the script per se, but I’m pretty sure you’re not going to be disappointed.

This Tropical Pineapple Orange Guava Float takes the best tropical fruits and turns them into a simple, refreshing end-of-summer no-cook dessert.

Here’s how I constructed my very own Tropical POG Float:

  1. Get some nifty float glasses (although any old glass will do.)
  2. Add some chopped pineapple to the bottom.
  3. Top with orange sherbet.
  4. Add some easy homemade pineapple guava soda (maybe throw in a dash of rum if you’re so inclined.)
  5. Garnish with a pineapple wheel, spoon and paper umbrella.
  6. Enjoy!

I tell ya, I feel guilty even considering this a “recipe” but it is just way too good not to share.

This Tropical Pineapple Orange Guava (POG) Float will transport you to paradise. No cooking needed!

Let me know how you like it once you give it a shot, and if you know of any other great “float” concoctions, leave them in the comments below!

Tropical Pineapple Orange Guava (POG) Float
Prep Time
5 mins
 

 A fun spin on the ice cream parlor classic, full of tropical flavors like pineapple, orange and guava. The perfect end-of-summer treat!

Course: Dessert
Keyword: dessert, float, guava, ice cream, no-cook, orange, pineapple, sherbet, tropical
Servings: 2 floats
Calories: 312 kcal
Author: CaliGirl Cooking
Ingredients
  • 5 slices canned pineapple wheels, divided
  • 1 ounce pineapple syrup (the juice from the can)
  • 2 ounces guava juice
  • 3 ounces soda water
  • 4 scoops orange sherbet
Instructions
  1. Take 3 of the pineapple wheels and chop them into a small dice. Place in the bottom of your glass.

  2. Combine pineapple syrup, guava juice and soda water in a small glass, set aside. 

  3. Scoop two scoops of orange sherbet into each glass, then divide the pineapple-guava soda among the two glasses. 

  4. Garnish each glass with a pineapple wheel. Serve with a spoon and enjoy!

Activated Charcoal Ice Cream

I promised I wouldn’t make you wait long until my next activated charcoal treat!

Activated Charcoal Ice Cream looks spooky but tastes like everyone's favorite flavor - vanilla!

And let me tell you, this Activated Charcoal Ice Cream is one for the books. I mean, who doesn’t want to enjoy some spooky gray ice cream with added health benefits this Halloween?

Sure, I could have gone the Instagram-friendly route and make you some trendy Black Sesame Ice Cream, but I felt like mixing things up a bit and I knew my new obsession with activated charcoal would be just the thing to give this ice cream the little eerie touch I was looking for.

A bowl of Activated Charcoal Ice Cream has extra digestive benefits!

After a few fails and successes, I think I’ve finally nailed down a favorite base recipe for any sort of ice cream. I made this Fresh Mint Dark Chocolate Chip Ice Cream over a year ago and it turned out so creamy and delicious that I never want to try any other base recipe ever again. One of my favorite things about it is that it gets super creamy without requiring any sort of egg custard, so you don’t have to worry about cooking it a certain amount or the danger of undercooked eggs (for us preggo peeps at least.)

So, when I decided to make an Activated Charcoal Ice Cream, I knew exactly which recipe I wanted to riff off of to make this extra-special Halloween treat.

A batch of Activated Charcoal Ice Cream is the perfect treat to whip up for Halloween!

The key to the creaminess in this ice cream is a healthy dose of mascarpone along with some light corn syrup to really bind everything together. You still have to heat the base up over the stove for a bit but, trust me, the stress level is way down from not having to worry about incorporating raw eggs.

It’s an easy recipe, but one that does take some time to both cool down in the refrigerator and set up in the freezer, hence why I’m showing you how to make Activated Charcoal Ice Cream now rather than waiting until a day before Halloween. This way you can easily whip up a batch this weekend or early next week, pop it in your freezer, and pull it out when the time is right (which, honestly, may or may not be before you even make it to Halloween.)

As far as taste goes, if you’re familiar with activated charcoal, you’ll know it really doesn’t have much flavor. For that reason, I made sure to load this ice cream up with a healthy dose of vanilla, so you’re really eating a vanilla ice cream with that fun gray-black color. Obviously, even the pickiest of kids are going to love this fun take, and get an added dose of digestive benefits to boot!

A hearty scoop of vanilla-flavored Activated Charcoal Ice Cream.

Tell me, do you have any favorite spooky treats you’ll be whipping up for Halloween? Let me know in the comments below!

This post contains affiliate links.

Activated Charcoal Ice Cream
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

This creamy ice cream recipe has all of the flavor of classic vanilla but with a spooky gray-black color and the added health benefits of activated charcoal.

Course: Dessert
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons activated charcoal
  • 1 1/2 cups plus 2 tablespoons whole milk, divided
  • 1 cup heavy cream
  • 2 tablespoons corn starch
  • 4 ounces mascarpone
  • 1/8 teaspoon salt
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
  1. In a medium bowl, whisk the activated charcoal in a bowl with ½ cup of the milk and the heavy cream.

  2. In a separate small bowl, combine 2 tablespoons milk with the corn starch and whisk into a slurry.

  3. In another medium bowl (preferably one with a resealable lid), combine the mascarpone and salt. 

  4. Place the first milk mixture in a saucepan with sugar, corn syrup and vanilla. Bring to a boil and boil for 4 minutes.

  5. Remove saucepan from heat and stir in the corn starch slurry. Return mixture to heat and bring to a boil once again, stirring continuously for 1 minute (or until the mixture begins to thicken and coat the back of your spoon.)

  6. Pour saucepan mixture into bowl with mascarpone mixture and stir to combine. Cover and refrigerate a couple of hours (or until cool.)

  7. Once mixture is cold, add to an ice cream maker and churn according to the manufacturer’s directions. Transfer to a resealable container and freeze to finish. 

  8. Ice cream will keep for quite some time in the freezer, so feel free to make this recipe in advance!

Recipe Notes

You can buy activated charcoal on Amazon here(Affiliate link.)

Activated Charcoal Ice Cream | CaliGirlCooking.com

Pomegranate Soda Ice Cream Float

The perfect precursor to the weekend!

Pomegranate Soda Ice Cream Floats are the perfect way to bridge the gap between summer and fall. Plus they're easy and so refreshing!
This post is sponsored by Sonoma Syrup Co.

The perfect drink and dessert all in one, this Pomegranate Soda Ice Cream Float just might have to make an appearance at any end-of-summer festivities you’ll be hosting over the next couple of weekends. Because we can’t say “sayonara” to summer without a proper send-off now, can we?

I’m not sure if I’ve ever shared it here on the blog, but the hubs and I are just a bit obsessed with root beer floats. I’m not too sure what brought our obsession about, I think one day early on in our relationship we were talking about how it had been so long since either of us had enjoyed the favorite childhood dessert, so we then proceeded to go out to the grocery store and get all the fixin’s. Since then, root beer floats have been a go-to special treat for us. So much so that we even served them at our wedding last summer!

So when the folks at Sonoma Syrup Co. asked me to create a fun Labor Day-themed recipe using their Pomegranate Grenadine Simple Syrup, a float was the first thing that came to mind. I mean, who doesn’t want to celebrate the last long weekend of summer with ice cream and the sweet, delicious flavor of pomegranate, which just so happens to be coming into season as we speak? The Pomegranate Soda Ice Cream Float was born.

A Pomegranate Soda Ice Cream Float is the perfect end-of-summer treat to kick off the weekend. And it's so easy to make!

Now, you could be really fancy and whip up some of your own vanilla ice cream for the float, but if you’d rather spend your weekend enjoying friends, family, the outdoors, etc., you’ll be just as well off by grabbing some high-quality premade stuff from your local grocery store.

Aside from the ice cream, all you’ll need for this show-stopper of a recipe is some soda water, Sonoma Syrup Co.’s Pomegranate Grenadine Simple Syrup (the real star of the show) and fresh pomegranate arils to add some festive color and a little tart crunch to the drink.

Fresh pomegranate arils are the perfect topping for these super-easy Pomegranate Soda Ice Cream Floats.

If you haven’t made your own soda before, prepare to have your mind blown. Even if you don’t own a fancy SodaStream, as long as you have a good stock of flavored simple syrups and some bubbly water on hand (store bought is a-ok), you can make a myriad of flavors. All you have to do is stir together the syrup and soda and you have a tasty, refreshing drink in no time at all!

So that’s our first step: mixing together the Pomegranate Grenadine Simple Syrup and some soda water to make the perfect topper for our vanilla ice cream.

The next step is to load up a big glass with said ice cream (I’ll let you decide how much, I know the ratio of ice cream to soda is definitely based on one’s personal preference) and then top with the pre-made soda.

Finally, sprinkle your fresh pomegranate arils over top and be sure to serve your floats with both a straw and a spoon for maximum enjoyment.

All you need to enjoy these easy and delicious Pomegranate Soda Ice Cream Floats are a straw and a spoon!

Whether you mix these up today or wait until Labor Day weekend comes around, I’ll bet there will be no dreading going back to school when there are Pomegranate Soda Ice Cream Floats involved!

Pomegranate Soda Ice Cream Floats
Prep Time
10 mins
 

This new take on the classic float features a delicious pomegranate flavor and fresh vanilla ice cream - the perfect way to send off summer!

Course: Dessert, Drinks
Servings: 2 floats
Author: CaliGirl Cooking
Ingredients
  • 1 cup soda water
  • 2 tablespoons Sonoma Syrup Co. Pomegranate Grenadine Simple Syrup
  • Vanilla ice cream
  • Fresh pomegranate arils, for garnish
Instructions
  1. In a large measuring cup, gently stir together the soda water and pomegranate simple syrup.

  2. Fill two large glasses with desired amount of vanilla ice cream. Pour even amounts of pomegranate soda over each mound of ice cream.

  3. Garnish with fresh pomegranate arils and serve with both a straw and a spoon!

Pomegranate Soda Ice Cream Floats | CaliGirlCooking.com

Upside Down Pluot Cobbler

Humpday happiness right here ↓

Hot Upside Down Pluot Cobbler fresh out of the oven and topped with a generous scoop of vanilla ice cream.

I mean, who doesn’t need an Upside Down Pluot Cobbler to help get them through the week? I, for one, can tell you that I REALLY wish the fam and I hadn’t scarfed down this entire dessert in one sitting so I could still be enjoying a piece as I write this, but at least I came home to Santa Barbara with two bags full of stone fruits from my in-laws’ garden, so there will be another cobbler in my very near future. I hope the same is true for you!

I was actually inspired to make a cobbler by a peach one my mother-in-law made for us a couple of weeks ago. We walked into the house after a long day of travel and it smelled heavenly in there, and as soon as I took a bite I knew exactly why. It was the perfect mix of soft, crunchy, sweet and doughy and, although this isn’t her recipe here, this Upside Down Pluot Cobbler is equally as delicious, especially with the boatload of fresh pluots they gave me straight from their backyard.

I had never made a cobbler before, but after tasting my MIL’s, I knew I was up for the challenge. I wanted to keep it easy for this first go-around, so I trolled the Internet for a bit of inspiration. I really liked the idea of dumping everything – fruit topping and biscuit topping – into a baking dish at once and baking it altogether. Of course, I also had to make it photogenic, and I’d say this upside-down technique – with the pluots peeking through the center of the batter – did the trick!

A sweet, fruity filling peaks through the center of this Upside Down Pluot Cobbler.

My main inspiration for the biscuit-like batter came from this Paula Deen recipe for Peach Cobbler. But of course I couldn’t make it #basic and had to sprinkle drops of marzipan throughout. That extra kick of almond flavor compliments the pluots perfectly and is a welcome surprise when you bite into the finished product.

For the pluot filling, I simmered the fresh fruit over the stove with some sugar and water, plus a good dose of cornstarch to make the filling extra-syrupy and thick, perfect for oozing throughout the batter as the cobbler cooks.

For baking, first spread the biscuit batter throughout the pan (don’t forget the marzipan!), then carefully dump in the simmered pluots. The fruit may seem completely covered at first but have no fear, as your Upside Down Pluot Cobbler bakes, the pluots will peak through, just enough to give you a good little tease of the delicious tastes to come.

This one-dish Upside Down Pluot Cobbler is the perfect end-of-summer treat!

Of course, no cobbler of any kind, and especially no Upside Down Pluot Cobbler, should be served without some high-quality fresh vanilla ice cream, so be sure you have some on-hand before you embark on your little baking journey.

And don’t be shy to swap in other stone fruits for the pluots – nectarines, peaches and the like will all still pair beautifully with the marzipan, depending on what you happen to have on hand in your kitchen right now.

A serving of this Upside Down Pluot Cobbler will turn any week around!

With less than an hour of baking time and a list of ingredients you can easily find at any grocery store, there’s no reason why you shouldn’t be whipping up an Upside Down Pluot Cobbler this very evening. Not only is it mind-blowingly delicious but, with many schools starting up again next week, it’s the perfect treat to cap off a summer well-spent. Here’s to an ultimate end-of-summer treat!

Upside Down Pluot Cobbler
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

This summer stone fruit cobbler has a wonderfully sweet and crunchy dough and a thick, oozy filling of perfectly ripe pluots. 

Course: Dessert
Author: CaliGirl Cooking
Ingredients
For the pluot filling:
  • 1 1/2 pounds pluots (about 6-8), pitted and sliced
  • 1 cup sugar
  • 1/2 cup water
  • 3 tablespoons cornstarch
For the biscuit batter:
  • 1 1/2 cups self-rising flour
  • 1/2 cup almond meal
  • 1 cup sugar
  • 1 1/4 cups milk
  • 1/4 cup butter, melted plus 1 tablespoon for greasing baking dish
  • 3 ounces marzipan
  • Vanilla ice cream, to serve
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 12- by 8-inch baking dish with 1 tablespoon melted butter and set aside.

  2. First, make the pluot filling. Combine pluots, sugar and water in a medium saucepan over medium heat. Bring to a simmer and stir until pluots break down and begin to form a syrupy mixture, about 5 minutes. Turn off heat and stir in cornstarch, breaking up any large clumps. Set aside while you make the batter.

  3. In a medium mixing bowl, whisk together the self-rising flour, almond meal, sugar, milk and ¼ cup melted butter.

  4. Pour the batter into your prepared baking dish. Break marzipan into small balls and sprinkle over the top of the batter. 

  5. Next, pour in the pluot filling so that it fairly evenly spreads throughout the batter, but is a bit more condensed in the center. Bake in 350 degree oven for 45-55 minutes, or until the top of the cobbler is a beautiful golden brown. 

  6. Cool just slightly before serving with vanilla ice cream. 

Upside Down Pluot Cobbler | CaliGirlCooking.com

Lightened Up Double Strawberry Milkshake (and Big News!)

Okay, I’ve been keeping this secret for about four months now and I am soooo excited to finally share it all with you along with this perfectly appropriate Lightened Up Double Strawberry Milkshake…

A festive pink Lightened Up Double Strawberry Milkshake with pictures from some of our baby girl's first ultrasounds!

Baby Girl Deem will be arriving in October!!

That’s right, our little family is growing, and at a rapid rate at that, because there’s something else I haven’t told you yet (unless you’ve been peaking at my Insta-stories)…

The newest addition to our family, golden retriever puppy Brooklyn, isn't sure how she feels abut getting a baby sister in October!

We got a puppy!!

And oh my goodness we are just over-the-moon with excitement. Brooklyn is an 8-week old red golden retriever and she has completely stolen our hearts. We picked her up on Mother’s Day, which also happened to be the day we did our gender reveal with both of our families, so it was an exciting one! Good thing we have about five months to get used to Miss B. before our other little bundle of joy arrives in the fall 😉

So, yes, Chris will be going from just having to deal with me and my crazy hormones and Type A personality to a household full of girls in a matter of months…I hope he’s ready for all of this! Actually, I have no doubt that he is because he is the best and I know he is going to be the world’s greatest father to both our fur baby and our real baby. No questions asked!

To celebrate all of this big news and the sudden plethora of females in our little corner of the world, I decided to whip up this Lightened Up Double Strawberry Milkshake. After all, there’s nothing better than a festive (and yes, non-alcoholic) pink drink to get a pregnancy (or new puppy) party started!

Two frosty Lightened Up Double Strawberry Milkshakes ready to be consumed!

Now, I know many of you tune in every Friday for a new boozy cocktail recipe, so I hope you can bear with me here. And I also know what you’re thinking…There have been an awful lot of boozy cocktail recipes here on the blog over the past few months. Well, I’m loathe to report that I have not been drinking any of them (sad face) but have instead been working on my spitting game and handing the taste-testing reigns over to the hubs to make sure they’re suitable for your consumption and enjoyment. It’s a tough job but someone’s got to do it 😉

And if you’re really wanting a boozy recipe to get you through the weekend, I’m just going to throw this out there and say that a splash (or glug) of bourbon would be an absolutely AMAZING addition little addition to a frosty Lightened Up Double Strawberry Milkshake.

Overhead shot of Lightened Up Double Strawberry Milkshakes that happen to be dairy-free AND vegan!

In other news, these shakes just also happen to be dairy-free and vegan…and I’m very happy to report that you’d never even know it. They’re just as deliciously creamy and indulgent as your average strawberry milkshake, yet contain absolutely no milk or cream.

So here’s what I used:

Strawberry Coconut Ice Cream from Trader Joe’s

(I didn’t even know this existed but trust me when I say it’s amazing.)

Frozen Strawberries
Vanilla Extract
Unsweetened Vanilla Almond Milk
Simple Syrup

That’s it! I picked up some strawberries at the Farmer’s Market that were possibly not quite ripe, so a little more on the sour side (although still delicious.) If you find some really ripe strawberries or can only find sweetened vanilla almond milk, you may want to decrease the amount of simple syrup or eliminate it altogether.

After you have all of the ingredients, the cooking process is as easy as throwing everything together in a blender and pressing “Start!”

Profile view of frosty Lightened Up Double Strawberry Milkshakes topped with homemade whipped cream and pink sprinkles.

One quick note: I did make some homemade whipped cream to dollop on top of these bad boys for photography purposes that is NOT vegan. I know some folks have had success making coconut whipped cream (I have not) so please feel free to use that if you want to go completely vegan and dairy-free, or just omit the whipped cream altogether. The shake will still taste super-delicious!

I know this is all a lot of excitement for one post, so I don’t want to keep you too long. What I do want to know, though, is what (if anything) you’d like to hear about how my pregnancy is going, how my diet and workouts are changing, what I’m buying (for myself AND baby girl,) etc. I know you come here primarily for the recipes, but I know there may also be some of you out there who are in the same boat as me, so please drop me a line!

Overhead view of Lightened Up Double Strawberry Milkshakes with some pictures from one of our baby girls' latest ultrasounds!

Looking forward to sharing all of these new adventures with you 🙂

Lightened Up Double Strawberry Milkshake
Prep Time
10 mins
 

This lightened up version of the 50's diner favorite is both dairy-free and vegan but tastes just like the real thing.

Course: Dessert
Author: CaliGirl Cooking
Ingredients
  • 1 pint strawberry coconut ice cream
  • 2 cups frozen strawberries
  • 1 1/2 cups unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon simple syrup
Instructions
  1. Combine all ingredients in a blender and blend until combined. Pour into milkshake glasses and garnish with whipped cream and fresh strawberries, if desired.