Liking kombucha as a vegan/healthy eater isn’t that weird, but I love it as a replacement for soda.
I was perusing the bulk section at my favorite natural foods store one day with my mom and I gave one particular product some more attention than I normally would: chocolate covered ginger.
I like ginger. I’m not the biggest fan of sweetened ginger, but I love it in savory cooking. I usually think of East Asian and Indian cuisine when I think of ginger. The chocolate and ginger struck me as slightly out of the ordinary, but possibly delicious. I moved on.
Then, it dawned on me. If I use kombucha for a soda replacement and I am ginger dessert-curious, shouldn’t I just figure out how to combine the two into a wonderful treat? Well, yes…and I did!
Salted Caramel Ginger Kombucha Floats
Yield: about 2 large floats (16 oz each)
Adapted from Chocolate Mousse Ice Cream
- Salted Caramel Ice Cream (recipe below)
- 16 oz bottle of ginger Kombucha (G.T. is my fave!)
- chocolate covered ginger/candied ginger for garnish, opt.
Ice Cream Ingredients
- 1/2 cup coconut sugar
- pinch of sea salt
- 1 Tb coconut oil, refined/vegan butter
- pinch of nutritional yeast*
- 1/4 cup water
- 1/2 Tb coconut cream/full-fat coconut milk from 1 can
- Milk from can of coconut milk
- 2 Tb aquafaba (chickpea brine) or non-dairy milk
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 1/2 tsp xanthan gum
- 1/4 tsp vanilla bean paste/extract
- First, make your caramel: Bring all ingredients except the coconut cream/milk to a slow boil over medium-low heat and then immediately turn down to the lowest temp you can. Stir the caramel with a sturdy wooden spoon constantly while keeping it at a simmer for about 8=10 minutes.
- Once the mixture has formed a viscous syrup, turn off the heat.
- Stir in your coconut cream/milk and let cool on the stove while you wiz up the ice cream.
- Add all the ingredients for the ice cream to a blender or food processor and blend until thick and smooth. The gum will make it the consistency of pudding.
- Transfer your ice cream mixture to a freezer safe container.
- Swirl the caramel (not all if you want to save some for garnish/topping) into the ice cream. You can leave streaks or combine it completely. Up to you!
- Freeze your ice cream (sealed) overnight or for at least 6-8 hours. When you are ready to use it, let it thaw a bit on the counter before scooping or heat it a little in the microwave so it is easy to work with. It gets very frozen.
- Pour 8 oz of kombucha into a 16 oz glass.
- Scoop desired amount (I did 2 regular scoops) of ice cream and add it to your kombucha. Watch it fizz! ^_^
- You may add a drizzle of more caramel (if it’s thick from being refrigerated, microwave or heat it on the stove until it is moving again) on top, candied ginger pieces, vegan whipped cream, or anything else to garnish your float. Otherwise, slurp it down while the ice cream is still cold!
- Don’t be afraid to get weird and change the flavor combos. 😉