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.
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.
Ice Cream Float
Prep Time: 6.5 hours
Cook Time: 0
Ingredients (serves 2-4)
- 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
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!
Question Of The Day: What was your fave childhood treat? Would you touch it now?