In this episode of Abbey’s Kitchen, Abbey is in the kitchen with fellow food blogger Sam from It Doesn’t Taste Like Chicken. Sam shares easy vegan super delicious recipes on her blog. Sam also has a cookbook coming out in October called “Fuss Free Vegans”. Today Sam and Abbey are going to be making Vegan Ice Cream Floats. These recipes are super delicious and super easy to make.
Here’s Sam’s video:
Here’s my full recipe:
Abbey is making a Kombucha Raspberry Peach Ice Cream Float. Sam is making a Ginger Beer and Coconut Ice Cream Float.
Abbey starts by making a “cheater sorbet”. Skip the ice cream maker and use a food processor. Add frozen peaches and raspberries to the food processor. Add some frozen bananas to the processor to add a creamy texture. Finish with some lemon juice to bring out that natural sweetness. Add a little bit of maple syrup for taste. Puree until a smooth consistency is reached.
Add the sorbet to a freezer safe container, pop in the freezer and wait.
Ice Cream time!
Time to assemble.
For garnish, Abbey’s got peaches, raspberry, mint and basil to add some freshness to it. Abbey’s using a ginger flavour kombucha. Kombucha carries lots of health benefits from the probiotics, it’s low in calories and has the perfect fizzy flavour for the float.
Add a scoop of the sorbet to the float glasses. Throw in a few raspberries and peaches atop the sorbet. Garnish with fresh mint and basil. In goes the ginger kombucha to get the fizz. Throw in some straws, cheers and enjoy!
The float has hints of ginger, it’s refreshing and sweet and perfect for a hot summer day.
To check out Sam’s Ginger Beer and Coconut Ice Cream Float, head over to her channel to watch that video and make both of these floats for your next ice cream float party!
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbeys blog.