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Raw Vegan Kombucha Banana Ice Cream Float

July 26, 2017 By admin 2 Comments

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raw vegan kombucha banana ice dream float blender
It’s been so hot lately, coming home to an ice cold homemade kombucha has been heaven. I make my own kombucha at home, which is quite easy to do. You just have to wait about a month initially until it’s ready. One of our favorite kombucha flavors to make is grape. It very much reminds you of Grape Fanta if you had it as a kid. No matter how much I divide the kombucha base flavoring into different flavors, I always make my trusty grape flavor. Growing up I loved floats. It was a treat when my Mom let me have it at restaurants. The creamy ice cream melting against the bubbly melon soda (Yes, that’s a thing in Japan. It’s called “cream soda”.) or Coke was pure bliss, even for someone like me without a sweet tooth.
I was sipping on my ice cold, bubbly, homemade kombucha recently and had the brilliant idea of adding some banana ice cream (a.k.a “Nice Cream”) into my glass. And BAM!!! There it was, a kombucha float! Icy, creamy, bubbly, oh so good! Where was this all my life! A fantastic healthy alternative to traditional floats. 

Making your own raw vegan kombucha banana ice cream float is pretty easy. Choose a store bought or homemade kombucha flavor that will go well with the banana ice cream. I used my favorite grape flavor for this, but orange, mangos, berries, any flavors would work. The sky is the limit! Be sure to have your kombucha chilled.

Now that you have your kombucha ready to go, you just have to whip up some banana ice cream. Place the frozen bananas in the blender, and blend until it becomes a smooth creamy texture, like a soft serve. If you have a Vitamix, use the tamper to jam the bananas into the blade to help it blend. If you don’t have a high speed blender like Vitamix or Blendtec, you can use the food processor instead. But be sure to cut up the bananas into smaller pieces before you freeze them, to make it easier for the food processor.

1-ingredient raw vegan banana ice cream
Scoop some banana ice cream into the glass and pour in your choice of chilled kombucha. Top it off with a nice scoop of banana ice cream and you are all set! Bubbly creamy goodness! Happy sipping!

raw vegan kombucha banana ice dream float

Raw Vegan Kombucha Banana Ice Cream Float
 
Print
Cook time
5 mins
Total time
5 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 1-2
Ingredients
  • A bottle of you favorite kombucha or homemade kombucha if you make your own
  • 2-3 frozen bananas (depends on how much banana ice cream you would like)
Instructions
  1. Place the frozen bananas in the blender, and blend until it becomes a smooth creamy texture, like a soft serve. If you have a Vitamix, use the tamper to jam the bananas into the blade to help it blend. If you don't have a high speed blender like Vitamix or Blendtec, you can use the food processor instead. But be sure to cut up the bananas into smaller pieces before you freeze them, to make it easier for the food processor.
  2. Scoop the banana ice cream into the glass and pour in your choice of chilled kombucha. Top it off with another scoop of banana ice cream and serve.
3.4.3177

Filed Under: Beverage, Ice Cream, Recipes, Snacks

Previous Post: « Raw Vegan Ice Cream Cone
Next Post: Raw Vegan Mint Chocolate Chip Banana Ice Cream »

Reader Interactions

Comments

  1. Pamela

    August 25, 2017 at 9:47 pm

    How do you make grape or fruit kambucha?

    Reply
    • admin

      August 29, 2017 at 7:34 am

      Hi Pamela,

      Thank you for your comment! Do you already make your own kombucha? If you do, then when you flavor the kombucha during the second fermentation phase, you use grape juice to flavor it. For fruit kombucha, you can use fruit puree or fruit juice of your choice to flavor. Then seal the lid tight and let it ferment for another 10-20 days until it reaches your desired flavor. Keep away from direct sunlight and once it’s done, store it in the fridge and it’s ready to serve.

      Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



ーーーーーーーーーーーーーーーーー

YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

ローチョコレート🍫ローアイスクリーム🍨のプライベートレッスンをしています🍨

お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

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Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
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