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Floating Away On This Ice Cream Float

 

That’s right homegirls (and boy or two). I made an ice cream float.

I haven’t a clue why, in the middle of winter, I suddenly declared that it was ice cream float season. I’m thinking it likely has something to do with all the excitement over my upcoming Gluten + Dairy Free Treats class (yep, a week today!). Or, maybe I was just longing from yonder years when I used to have slumber parties at my grandma and grandpa’s house and ice cream floats were the dessert of choice (that or frozen grape bubble gum??? things I will never understand).

The floats would be served up in these little black and white cups (and if you come to my kitchen, you might just spot it here). We usually had vanilla ice cream and our float liquid of choice was, of course, root beer.

The magic of the float was that you would scoop in your ice cream, pour the soda pop over top and the whole thing would turn into a frothy mug of heaven, topped off with a bendy red and white straw.

As I will be sweetly demonstrating in my class next week, eating for amazing health does not mean you have to do away with the treats of yesteryear. (And Ew- Did you see this article about regulating crap intake and the quote from the woman who does product development  for the Toronto-based Janes Family Foods- who like to bathe themselves in Healthwashing– “If I want to have a Twinkie and wash it down with a glass of Kool-Aid to relive my childhood, I don’t want someone to tell me that’s something I can’t do.”)

I haven’t a clue why we think toxic, disease building processed crap is okay in moderation. Eating crap in moderation doesn’t make it less crappy. (Tweet that tweetable!) No way homes. Bad for you is bad for you whether you have it once or daily. If, before we put anything in our mouths, we ask “will this help, or harm”, I do think our diets would change very quickly. And by the way, the answers don’t have to just apply to our own health- what about the old planet that is delivering us 10 degree celsius weather in January in Toronto.

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But I digress, the point here is that with a wee bit of creativity, you can make any childhood treat even better than we remember, by doing it with real food. Real food, by the way does not contain corn syrup or emulsifying agents.

Now, if only my grandma didn’t live so far away. I’d invite her over for my very own version of the  ice cream float- made from my homemade coconut vanilla bean ice cream, kombucha and topped with, of course, a glass straw.

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Ice Cream Float


  • Author: Meghan Telpner
  • Total Time: 6 hours 30 minutes
  • Yield: 24 1x

Ingredients

Scale

For the Vanilla Bean Ice Cream

  • 1 400 ml can (or 1 1/2 cups) organic coconut milk
  • 1/2 cup cashews, soaked
  • 1 cup water
  • 1 Tbs vanilla extract
  • 3 whole vanilla beans, ground a little more extract if needed
  • 1/4 cup maple or coconut syrup
  • Plain or Ginger flavoured Kombucha

Instructions

To Make the Ice Cream

  • Blend all ingredients until smooth
  • Pour mix into ice cream maker or into ice cube trays.
  • Either let ice cream maker run as directed OR allow ice cream to freeze in trays.
  • Once ice cream frozen in trays (about 6 hours), remove and pop into blender or food processor and process until smooth.

To Make the Float

  • Fill a glass 3/4 of the way with plain or ginger flavoured kombucha (you can make it yourself or try Tonica Kombucha, my brand of choice)
  • Scoop the ice cream in.
  • Add spoon and straw and enjoy!
  • Prep Time: 6 hours, 30 minutes

Question Of The Day: What was your fave childhood treat? Would you touch it now?

And PLEASE share today’s tweetable. It’s a message that peeps need to get!

 

15 responses to “Floating Away On This Ice Cream Float”

  1. Bonnie Duchscherer says:

    As a grandma the memories I creat for the grandchildren’s these days are more healthy prepared, and they love the tastes.

  2. Jesse (OutToLunchCreations) says:

    This sounds delicious! I have a container of coconut ice cream in the freezer and this is a great way to use it. I never thought us using kombucha in the place of pop.

  3. vanessa says:

    While I do not support eating “disease-building processed crap,” I do believe there is such a thing as “soul food.” Food can make us feel good on many levels, not just the physical. And personally, having suffered from an eating disorder, I have found that healthy mind = healthy body; therefore, if I continually deny myself foods I love in exchange for a “healthier” choice, ultimately my mental well-being will suffer. While many people also find themselves on the other end of the spectrum – OVEReating certain foods to induce/stifle emotions – I think there is a place for honest feel-good food. For some people, that may mean one of Meghan’s kombucha Ice Cream Floats or Gratitude Muffins; for others, maybe it’s Ben and Jerry’s.

    Now, I’m not trying to slam nutritious food, or Meghan, or her blog – far from it! If eating 100% clean makes you feel best, more power to you, and this site is a fantastic resource. But if 80/20 is more your style, that’s cool, too! My point is, our bodies know what they want, and so long as we are in tune with their messages, we will eat what makes us feel best on ALL levels. My body loves – and I mean LOVES – green smoothies, but it also loves a Cadbury Creme Egg at Easter time. I eat vegan the majority of the time, but some bison meat once in a while keeps me feeling balanced.

    Do what makes YOUR body sing.

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      A good thing to also remember is sometimes food that bring us comfort in the immediate, short term- can actually have long term challenges. For example- the more refined white sugar we eat, the more we are going to crave it.

      • vanessa says:

        Meghan – very, very true. I hear that. Also, I think, when we’re truly in tune with our bodies, we can be content with eating something once and being done with it. We gotta do what works for us!

    • Karen says:

      Megan, great article and can’t wait to try your float. love the idea of using kombucha!

      Vanessa, I applaud your response. I work with many people who have suffered from eating disorders or disordered eating. Our mind does affect our body – big time. Sometimes when we get into the bad-good thing around food, it can cause the very problems we are trying to fix. I am a HUGE fan of whole, real foods, as well, yet I think how we treat ourselves – no matter what we eat – is equally important.

  4. Marilene says:

    mmmmm…this sounds interesting. I have homemade kombucha in the fridge and some coconut milk…

  5. Tanya says:

    I would love to make this!! My partner is allergic to nuts. Any substitution for the cashews that would work? Sunflower seeds?
    Thanks~

  6. (@meghantelpner) (@meghantelpner) says:

    What would ya expect from my version of an ice cream float? http://t.co/beoasWYo #delicious

  7. Danielle Franz (@_Yogalicious_) says:

    Real food and charming food mentor http://t.co/olqwU8Hx via @meghantelpner

  8. (@meghantelpner) (@meghantelpner) says:

    So kind! RT @_Yogalicious_: Real food and charming food mentor http://t.co/beoasWYo via @meghantelpner

  9. (@meghantelpner) (@meghantelpner) says:

    So kind! RT @_Yogalicious_: #FF +RT @meghantelpner: So kind! R @_Yogalicious_: http://t.co/beoasWYo Real #food & charming food mentor

  10. (@meghantelpner) (@meghantelpner) says:

    I think Archie and the gang would approve http://t.co/beoasWYo #recipe #pops

  11. (@tcdm4) (@tcdm4) says:

    Eating crap in moderation doesn’t make it less crappy. http://t.co/ARUG6nlu via @meghantelpner

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