Cream soda on December 8, 1885, and a Canadian patent on July 5, 1886, for "ice-cream soda". Black's ice-cream soda, which contained whipped egg whites, sugar, lime juice, lemons, citric acid, flavoring, and bicarbonate of soda, was a concentrated syrup that could be reconstituted into an effervescent beverage by adding ordinary ice water. In the United States, cream soda is often vanilla-flavored and is either clear or colored a light golden brown in appearance; but red, pink, orange, and blue are also relatively common color variants. In addition, in some places in the U.S. where the drink is made on location, especially
Ice cream float often used generically to refer to any cola in the United Kingdom, and "soda" is usually taken to mean soda water, sweetened carbonated drinks instead being collectively called "soft drinks" or "(fizzy) pop". In Mexico, it is known as "Helado flotante" ("Floating Ice Cream") or "flotante". In El Salvador, Honduras, Guatemala, Costa Rica and Colombia it's called Vaca Negra (Black Cow), while in Puerto Rico is referred to as a "black out". In the United States, an "ice cream soda" typically refers to the drink containing soda water, syrup, and ice cream, whereas a "float" is generally ice cream in