This recipe tastes like something out of one of those Norman Rockwell-esque ice cream parlors, where teenagers lined up along soda counters in argyle and fluffy poodle skirts — and it is. It comes from the Snelgrove’s ice cream parlors that dotted Utah during the same era.

A twirling ice cream cone spun over the Snelgrove’s flagship parlor in Sugar House, which had a pinkish glow, a checkerboard floor, and red leather booths. An L-shaped soda bar wrapped around the edge of the shop, and paper-hatted employees served ice cream flavors that had been around since the start of the Great Depression, when Charles Snelgrove started the company. Customers returned for the shop’s unique ice cream flavors — burnt almond fudge and Bear Lake raspberry — until Dreyer’s, which acquired the company in 1989, closed the shops in 2002.

This recipe — the Fountain of Ute, or Raspberry Hurricane — was the shop’s special for U students and fans, who flooded the place after games. My dad perfected his own version of the ice cream soda after the parlors closed. The sparkling milkshake comes together in minutes and takes only a few ingredients. We whip it out for special occasions and weeknight treats.

Raspberry Hurricanes

(serves four)

2 cups vanilla ice cream, plus more to serve

2 cups Sprite

1 cup frozen raspberries

1/4 cup raspberry syrup

Spray whipping cream

Let ice cream soften slightly, then scoop into blender. Add raspberries, syrup, and Sprite. Mix until evenly blended. The finished mixture should be light pink. Add more ice cream to thicken or more Sprite to thin the ice cream soda — it all depends on how you like your sodas. Top with a round scoop of vanilla ice cream, a spritz of whipping cream, and fresh raspberries. They are especially retro with a maraschino cherry on top.