Ingredients

• Raspberry Syrup, recipe follows
• Chocolate Syrup, recipe follows
• Pure vanilla extract
• Heavy cream, chilled
• Club soda or seltzer, chilled
• Vanilla ice cream
• Strawberry ice cream
• Chocolate ice cream
• Coffee ice cream
• 3/4 cup cocoa powder, sieved
• Pinch kosher salt
• 1 1/2 cups sugar
• 1/2 teaspoon instant coffee granules
• 1 teaspoon vanilla extract
• 1 pint fresh raspberries, sliced in 1/2
• 1/2 cup sugar
• Juice of 1 lemon

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Instructions

1. Pour 3 tablespoons of Raspberry or Chocolate Syrup or 1 teaspoon vanilla plus 3 tablespoons heavy cream in a tall ice cream soda glass. Whisk with a fork, then slowly, while still whisking, add the club soda until the glass is three-quarters full. Add 2 scoops of ice cream, add soda to the top of the glass, and serve with a spoon and a straw.
2. Combine the cocoa, salt, sugar and 1 cup of water in a medium saucepan and bring to a boil. Add the coffee granules, and simmer for 5 minutes. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use.
3. Combine the raspberries, sugar, and lemon in a container. Cover and refrigerate for at least 2 hours, or overnight. Strain the syrup into a pitcher, pushing down on the berries to extract all the liquid.