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This purple cow ice cream float is a light and refreshing classic treat turned vegan and refined sugar-free, and with the addition of a hint of rose water to play up that grape flavor.
Ingredients
Ice Cream:
- 1 ½ large frozen bananas*
- tiny pinch (less than 1/16 tsp) raw ground vanilla bean powder
Float Assembly:
- just over ½ cup concord grape juice
- 1 tbsp dark maple syrup
- optional: ¼ tsp rose water** (or more to taste)
- just over ½ cup sparkling water (like Perrier, etc.)
Instructions
- To make the banana ice cream, process all ingredients in a food processor until smooth and ice-cream like (don’t over-blend, as it can warm up and turn into a smoothie instead — you want it to be cold and firm, like ice cream).
- Place ice cream in a tall glass, add all remaining ingredients in the order listed. Stir and enjoy with a wide straw and / or a spoon. (Serve immediately).
Notes
*Alternatively can just use a vegan vanilla ice cream of your choice. Can use this recipe if you’re looking for a recipe to make yourself.
**The rose water should only have two ingredients: water and rose petals. Do not use rose water mixtures that include essential oils or any other ingredients for this recipe.
