Guilt Free Float

February 21, 2017

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two floats in glasses

When it comes to indulging in a mid-day sweet treat, we’re big fans of finding something to satisfy our sweet tooth while managing to skip the sugar crash.

That’s why we were excited to try Zevia. If you haven’t heard of it before, Zevia is a zero calorie, naturally sweetened, sugar-free, Non-GMO Project Verified soda. A great, guilt-free way to enjoy a fizzy drink!

It pairs well with ice cream, too. We used the Black Cherry soda to create a lighter, healthier version of the classic ice cream float. Using coconut ice cream (or, if you prefer, “nice” cream) keeps it clean while satisfying your sweet craving. We recommend giving this recipe a try on a grey, blustery day – it’s a great pick-me-up that’ll have you dreaming of sunnier days and warmer temperatures in no time!

float in glass with straw ice cream in tin with scoop Ice cream in tin cherry compote float in glass soda pouring float in glass

float in glass with can Black Cherry Float
Makes 2 floats
Prep Time: 5 minutes


Ingredients
1-2 cans of Zevia Black Cherry soda
½ cup of defrosted or fresh black cherries
1/2 tsp. of stevia baking blend (you can omit this if you would like)
½ tsp. of vanilla extract or seeds from one bean
½ pint of homemade coconut milk ice cream (recipe follows)

Directions
Place your glasses in the freezer for a few minutes to get them nice and cold

Place the cherries in a bowl. Sprinkle with sweetener, add vanilla. Mix and set aside.

Take your coconut milk ice cream out of the freezer to thaw for a couple minutes before serving as it tends to be quite firm.

Place a scoop of ice cream in your glass. Top with a small scoop of fruit, followed by another layer of ice cream and another layer of cherry mixture.  Top it all off with a healthy pour of Zevia Black Cherry soda. Serve immediately.

Coconut Milk Ice Cream (aka. Nice Cream)
Makes 4 cups                                 Prep time: 5 minutes

Ingredients
2x 400ml (13 oz.) cans of coconut cream or full-fat coconut milk
½ cup homemade cashew milk or store-bought unsweetened
1 vanilla bean
1/4 cup  stevia baking blend
Pinch of salt

Directions
Place your ice cream maker’s bowl in the freezer at least 24 hours ahead of time.

Place all ingredients in a blender. Blend on high for two minutes. (Alternately, use a hand blender.)

Churn using your ice cream maker’s instructions

Freeze in an airtight container. This ice cream does firm up so there’s no need to let it freeze for too long. If you have, just let it sit out in the fridge about 30 minutes before serving so it can soften up!

Recipe created by MH Food Editor Erin Girard
Thank you to Zevia for Sponsoring this post. All comments, recipe creation, and thoughts are our own.