• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mariko Sakata | Raw Food and Plant-based Recipes

  • Home
  • Recipes
  • Travel
  • About
  • Contact
  • 日本語

Raw Vegan Kombucha Banana Ice Cream Float

July 26, 2017 By admin 2 Comments

Share

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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

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.

  • Facebook
  • Instagram
  • Pinterest

marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
Load More... Follow on Instagram

Like Me On Facebook

Facebook Pagelike Widget

Never miss a recipe!

Recent Posts

vegan cheese cookbook tokyo book launch events 2019

Vegan Cheese Cookbook Tokyo Book Launch Events

Tokyo vegan cooking classes

Tokyo Vegan Cooking Classes

Tokyo vegan cooking classes

Tokyo Vegan Restaurants

raw vegan kimchi risotto

Raw Vegan Kimchi Risotto

Footer

January 2021
M T W T F S S
 123
45678910
11121314151617
18192021222324
25262728293031
« Nov    
No images found!
Try some other hashtag or username

Follow me on

  • Facebook
  • Instagram
  • Pinterest

Search

Copyright © 2021 Mariko Sakata | Raw Food and Plant-based Recipes on the Foodie Pro Theme