Description
Muddled blueberries and basil add a summery flavor to this kombucha float made with vegan vanilla ice cream. Enjoy this vegan and gluten free sweet treat during the summer when you need a little pick-me-up!
Ingredients
Scale
- enough blueberries to cover the bottom of your glass (a small handful)
- 4 or 5 fresh basil leaves
- 1 large scoop of vegan vanilla ice cream
- 8 to 10 oz of kombucha (about half of a standard bottle)
Instructions
Put the blueberries and basil in your glass. Using a muddler or the bottom of a wooden spoon or spatula, mash up the blueberries and basil until all of the blueberries have been smashed and released their juices. Add the scoop of ice cream on top of the berries. Pour the kombucha over the ice cream until the foam reaches the top of the glass. Garnish with a couple of blueberries or a basil leaf if you want, then Enjoy! You can either sip it through a straw or use a spoon.
Makes 1 float.
- Prep Time: 5 minutes
- Category: dessert