Since discovering Zevia, a stevia-extract-sweetened, zero-calorie soda, I’ve been all about floats. You know the cavity-inducing ice cream drinks our grandmas used to sneak us when the parents were gone? I love them!!
In June, I posted this video of a ‘healthier’ root beer float I’d made with Zevia’s Ginger Root Beer (which is clear because of the lack of artificial colouring, an ingredient commonly found in conventional pop). Soon after stumbling across the post online, Zevia reached out to see if I’d come up with another creation using their soda…of course, my answer was yes.
I chose to work with Zevia Cream Soda, which is super vanilla-y tasting, minus the sugar, aspartame, GMOs and artificial colouring found in most sodas on the market. Since we eat with our eyes (and since Zevia’s cream soda is clear) I wanted to create a creamy, bright pink, equally vanilla-y ice cream to pair with the pop. I’m all about natural ingredients too, so began experimenting with beet juice to achieve the perfect bright pink colour. After a few rounds of testing, here’s what I came up with — and I’m very happy with the results. This ice cream is delicious, super creamy and doesn’t harden like a rock when placed in the freezer for long periods of time. Hope you love it!
1 can Zevia Cream Soda (I buy mine through spud.ca or at Whole Foods)
For the ice cream:
2 cans coconut cream (or the richest coconut milk you can find)**
½ c. organic cane sugar (or your preferred sweetener — I tried maple syrup too and worked well!)
2 tbsp pure vanilla extract
1 tbsp arrowroot powder or cornstarch
1 tsp Himalayan salt
3 tbsp beet juice (adjust this depending on how bright you want your pink)
**On recipe test #1, I found that the good, organic coconut milk I was using separated when combined with beet juice. For round two, I tried a non-organic, more generic brand of coconut milk and the result was pure silk. If you’ve found that a certain brand of coconut milk you’ve used tends to separate more easily, stick with a different brand for this recipe.
- In a blender, combine coconut cream, sugar, vanilla, arrowroot powder and salt — puree until silky smooth.
- Next, add in your beet juice (I juiced mine at home, but you could also buy some from your local cold-pressed juice shop). So pretty, right?!
- Make your ice cream according to your ice cream maker’s instructions. I ended up churning mine for 25 minutes.
- When ice cream is done, transfer it to a parchment-lined container (for easy removal / cleaning later on) and place this in the freezer to firm up for the floats.
- Once your pink ice cream is hard (but not too hard to scoop), scoop ice cream into spheres and add to chilled glasses (I used a small ice cream / cookie dough ball scooper). Top with Zevia Cream Soda and serve with a straw and a spoon. Enjoy!
Thanks so much to Zevia for sponsoring this post! All opinions are my own.