The classic root beer float has been a staple of enjoyment across the world. But have you ever heard of a kombucha float? Raw kombucha pairs well with homemade ice cream. The lower pH of kombucha naturally fizzes and bubbles upon contact with ice cream. I paired our organic papaya and rosehips kombucha with homemade coconut ice cream. The result? A delicious, creamy treat that nourishes your wellbeing. Cheers to your health!
Ingredients
- 16 fluid ounces papaya and rosehips raw kombucha
- 13.5 ounces organic coconut milk (in a can, preferably without guar gum)
- 3 Tbsp organic maple syrup
- 1 tsp vanilla extract
- a pinch of salt
Directions
- Shake well, and then open the can of organic coconut milk. Pour entire contents into ice cube tray and freeze for 12 hours (or overnight).
- When completely frozen, pop out the coconut milk ice cubes. Place the cubes into a high-powered blender. (I used a Vitamix.)
- Add 3 Tbsp maple syrup, vanilla extract, and pinch of salt to the blender.
- Blend on high, adding more maple syrup as needed for a smooth consistency.
- Optional: If desired, place coconut ice cream in a bowl and freeze for 30 minutes. This will give a firmer ice cream. I preferred the soft serve style, so I skipped this step.
- Scoop coconut ice cream into glass.
- Slowly pour the kombucha over the coconut ice cream.
- Enjoy!
