This vegan peach melba kombucha float is loaded with probiotics which will leave you and your gut happy.
When I was a kid, I was OBSESSED with root beer floats. I would order them all the time… sometimes at inappropriate times (like breakfast). I use to love to slurp up the foam as it overflowed from my glass. For a kid, ice cream floats are just fun things to drink.
Still to this day, I can’t refuse a soda with a generous dollop of ice cream on top. Not going to lie, I JUST had one last week at A&W. So as an excuse to consume more floats, I decided to develop a healthier/fancier take on the classic ice cream float. Need a last minute dessert for a BBQ party? This vegan kombucha float is your answer, because it’s hands down the simplest thing to make, looks super fancy and also you can brag to your guests about its probiotic powers.
To learn more about probiotics, check out my most recent post here where I share the exciting research surrounding its benefits.
How to Make Vegan Peach Melba Kombucha Float
This vegan kombucha float is as easy as it is healthy. Kombucha’s naturally carbonated (through the process of fermentation) and it’s packed with good bacteria to create a healthy gut bacteria environment so it’s a healthy alternative to pop. If you guys missed my post on overnight oats, I am also totally obsessed with peach melba flavours. For those of you not familiar, just picture the combination of peaches and raspberries-it’s legit delish any way you slice (or eat) it. I love making cheater vegan sorbet, because you basically just blend you favourite fruits together, add a bit of sweetener, freeze and you’re good to go!
I love this vegan kombucha float because you can make the sorbet ahead of time, add in your fizzy kombucha and hello, summer!
Now tell me, are you a fan of dessert floats?
Have you tried making my vegan peach melba kombucha float?
Comment below with your thoughts!
Vegan Peach Melba Kombucha Float
- 3 cups ripe frozen peaches (peeled)
- 2 cups ripe frozen bananas
- 1 cup frozen raspberries
- 2 tsp lemon juice
- 3 tablespoons maple syrup (or to taste)
- 12 cups ginger kombucha chilled
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 2 ripe fresh peaches thinly sliced
- In a powerful blender, puree the sorbet ingredients until very smooth. Transfer to a freezer-safe container to harden up for a few hours.
- When ready to serve, divide the kombucha, basil, mint and fresh peaches between 12 glasses and top with a generous scoop of the sorbet. Enjoy immediately.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.