We’re Health hacking yet another summer dessert recipe, and upgrading the classic ice cream float with this kombucha float recipe!
Don’t get us wrong, there’s nothing wrong with a little indulgence here and there, but why sip up sugary soda (learn all about the health implications here) and processed goo when we can get the same fizzy, creamy texture from a bottle of good-for-you kombucha and a pint of better-for-you coconut ice cream?
We built this fun dessert idea after we got our paws on Pressed Juicery‘s new Pineapple Ginger Lemonade. It’s the perfect summer flavor on its own, but there’s something magical about sipping it spiked with bubbles and sweet, coconut-y goodness.
The variations for this kombucha float are endless – we think the subtle spiciness of ginger pairs perfectly with the juice, but you can use any flavor you fancy, or really personalize this recipe by making your own kombucha at home (grab our recipe here!).
Coconut Ice Cream + Ginger Kombucha Float
1 bottle Pressed Juicery pineapple lemonade
1 bottle ginger-infused kombucha
1 pint coconut-based vanilla ice cream
Fill a champagne coupe or chilled glass with one scoop of coconut ice cream.
Pour the juice over the ice cream until the glass is half full. Slowly top with kombucha, filling the glass to the rim.
Top with coconut shavings. Enjoy with a spoon and a straw or sip straight from the glass!