Kombucha Creamsicle Float
Kombucha Creamsicle Float
Recipe by Mona Zavosh
Ingredients
- ½ cup frozen mango
½ cup frozen banana
3 tablespoons frozen organic juice concentrate
1 teaspoon vanilla extract
1 bottle of citrus kombucha (we used Brew Dr. Citrus Hops)
Whipped coconut topping
Orange zest, optional
Directions
- Place the whipped coconut topping in the refrigerator to thaw for 4 hours or overnight.
- Place the mango, banana, orange juice concentrate, and vanilla extract into a food processor and process until you have a smooth and creamy mixture; make sure to stop the machine and scrape down the sides a few times. Place the mixture in a bowl and freeze for about 30 minutes.
- While the ice cream is freezing, fill a piping bag with the whipped topping.
- Once ice cream has frozen, layer the ice cream and whipped topping in a cup and fill the cup with the kombucha. Top with more whipped topping and orange zest. Cheers!
Information
- Category
- Desserts
- Yield
- 2 12-ounce servings
- Total Time
- 44 minutes, 59 seconds
