one green planet
one green planet

I usually try be healthy in my food choices and recipes, but this treat is too divine to count calories over! Ice-cream floats were one of my favorites back in the day. I may have grown up in the meantime and gone off of soft drinks, but I still sometimes get a craving for the amazing mix of fizzy stuff with ice-cream on top, so here’s a vegan version that may just rock your socks off!

Rooibos Tea and Homemade Ice-Cream Float [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

3-4

Ingredients

Meringue Mix:
  • Brine from 1 - 400g can of chickpeas (aquafaba), chilled
  • 1 cup castor sugar (or powdered sugar (not sweetener!) of choice) – check to see if vegan friendly or blend down vegan sugar to a fine powder
  • 1 tsp cream of tartar
  • 1/2 TBSP barley malt extract powder
  • 1 tsp vanilla extract (or seeds from 2 pods)
Ice Cream:
  • 1.5 cups meringue mix
  • 2 medium persimmons
  • 1/4 + 1 TBSP cup carrot purée
  • 2 tsp ginger spice
  • 2 tsp nutmeg
  • 2 tsp cinnamon
Rooibos syrup:
  • 1/2 cup boiling water
  • 3 Rooibos teabags (or tea of choice)
  • 1/3 + 2 TBSP fine sugar
  • 1 tsp lemon flavoring
  • 1 tsp cardamom
  • 1 pinch salt
Other:
  • Sparkling water

Preparation

  1. In a large metal bowl with an electric hand mixer or a standing mixer with balloon whisk, whisk the brine for approximately 5 – 6 minutes until it forms a thickish white foam, almost triple the original size. It may still gloop slightly off the beaters, that’s fine.
  2. Add the cream of tartar and barley powder and beat until it starts to form nice peaks.
  3. Add the castor sugar 1/4 cup at a time and beat on high until it is thick and forms stiff peaks – you should be able to shake your beater and not have anything come off; the mixture will also *feel* thick if you use handheld. Make sure that if you’re beating by hand you move the bowl around so that everything is incorporated.
  4. Add in the vanilla and beat back into super stiff peaks.
  5. Blend your persimmons, purée and spices until smooth.
  6. Pulse in the meringue mix, then place in your ice-cream maker and go according to instructions OR place it in a freezer-safe tupperware and stir every half hour.
  7. Meanwhile, bring the syrup ingredients to the boil whilst stirring sugar to dissolve, then let it simmer over low heat for approx 10 minutes until it thickens and reduces.
  8. Once your ice-cream and syrup are done pour sparkling water into your cups up to 3/4 full each and stir in 3 tsp of the syrup in each glass and stir vigorously until mixed.
  9. Place a scoop of ice-cream on top and drizzle with more syrup if desired. Serve with a long spoon and straw.


About The Author

photourl

Margaux Mouton

See My Recipes

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams.

Hello, I'm Margaux! I'm burrowed over at Marfigs' Munchies – a 100 percent vegan and mostly gluten free, diabetic-friendly space. I love fresh, abundant food and fostering kittens for the cuddles.

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