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.
Notes
Although I prefer the recipe above, I have also made it with the addition of a very small amount of freshly grated turmeric together with a scant ¼ tsp freshly grated ginger. It gives a spicy kick, plus you get the extra healing benefits that come with these two anti-inflammatory spices.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/white-peach-kombucha-ice-cream-float/