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Here’s a quick and simple gut-healing treat for you to enjoy before the summer leaves. If you can’t find white peaches, use the regular yellow variety — but I prefer the white ones as they have that bit of extra flavor and sweetness, which offsets the sourness of kombucha extremely well.
This is a creamy version of a traditional ice cream float, which you could by all means make instead by simply slicing the peach and putting it in the glass amongst the ice cream. All you need do then is pour over your kombucha.

- 1 white peach, skin on, chopped
- ½ cup plain kombucha
- 1 tsp lime juice
- Pinch Himalayan salt
- 1 scoop homemade ice cream*
- Sprig of mint for pretty
- *Christina's Frozen Yogurt is perfect for this, as it carries on the probiotic theme and is sweetener-free. Alternatively try my quick and easy Banana Ice Cream.
- Put the first four ingredients into a blender and blitz until smooth. Pour into a high glass and top with a scoop of ice cream and a sprig of mint for a bit of pretty.
8 comments
That looks amazing! Can’t wait to try it!
[…] Cheers to a happy Summer’s end, and go search out the recipe here at Autoimmune Wellness. […]
Hi Kate- you say Christina’s frozen yogurt is sweetener free. Did you alter her recipe which calls for honey? Thanks. 🙂
Hi Holly, I actually used my banana ice cream. And sorry, it seems I should have had my glasses on when I read Christina’s recipe 😉
this looks SO good…..what to do when you can’t have dairy? Any good alternatives to the ice cream?
Hi Jeannie, both the ice cream recipes I linked to are dairy free. 🙂
Hi Jeannie, see the link above to a dairy-free ice cream recipe Kate uses in her recipe here!
This looks SO good…….what to do when you have a dairy allergy? Can anything else be substituted?