San Francisco ? Ice cream is always in style but this is no ordinary milkshake: Ginger, coconut, ice cream and a splash of lime combine to make the Ginger Vanilla Float, a refreshing summer drink with the lightness of taste suggested by the term “float.”

The recipe is adapted from a creation of pastry chef Don Hall and executive pastry chef Emily Luchetti of Farallon restaurant. They have refashioned the traditional ice-cream soda to give this summer drink a bright new dash.

Ginger Vanilla Float

Ginger Vanilla Float

2 scoops (about 1/3 cup each) vanilla ice cream

Chilled ginger ale or ginger beer

Squeeze of fresh lime juice

3 tablespoons lightly sweetened whipped cream

1 tablespoon toasted shredded coconut (see note)

Lime slice, for garnish

Place ice cream in a tall 16-ounce glass. Fill with ginger ale. Add a squeeze of lime juice; stir. Top with whipped cream and coconut. Garnish with lime slice. Serve immediately, with straws and a spoon.

Makes 1 serving.

Note: To toast coconut, heat oven to 350 degrees. Spread coconut on a baking sheet with sides. Bake in the center of the oven 8 to 10 minutes or until lightly browned, stirring often. Cool. Store in an airtight container.

Recipe from California Milk Advisory Board.