White Peach and Kombucha Ice Cream Float

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!


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.

White Peach and Kombucha Ice Cream Float
Prep time
Total time
Serves: 1
  • 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.
  1. 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.
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.

About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


Leave a Comment

Rate this recipe: