I usually try be healthy in my food choices and recipes, but today I’m sharing something too divine to count calories over! Ice-cream floats were one of my favourite treats when I came to South Africa over the holidays and got to indulge in all the delicious and terribly sweet food. One of these magical concoctions was the delightful ice-cream float, usually atop something ridiculous like a green fizzy drink or so. I may have grown up in the meantime and gone off of soft drinks, but I still sometimes get a craving for the amazing mix of fizzy stuff with ice-cream on top, so here’s a vegan version that may just rock your socks off!
My one colleague is always having gastronomical adventures since he’s rather social in comparison to me and always describes the different foods he gets to eat and try out, especially since he hangs out with a lot of exchange students. One of his stories had me drooling, which was a series of experiments making different syrups, including rooibos tea syrup. I drink rooibos every day and have made normal syrup, but together? Yes please!
This syrup is thick, delicious, and a bit spicy, and works marvellously in combination with the ice-cream but can be fabulous just by itself on something plain like a cheeze toast sandwich or drizzled in small quantities over something savoury like seared tofu (or am I just weird?). Thank goodness for Man-things about to do all the stirring and manual labour, so naturally he dictated just how much syrup went into the sparkling water, as you can see by him adding more here – I would say two tsp is more than sufficient but he knows soft drinks better than I so three it is if you’re trying to do it all proper and what not!
The colour eventually becomes a lovely amber and resembles ale a bit with some foam on top just as you finish stirring. So much fun! This is really something easy and ideal to have on hand for a super fun party dish or dessert, or simply a refreshing spring/summer drink (I know a lot of you lucky sods are going into serious gloat mode on that front). Ingredients (serves 3):
Ice-cream (serves 3 – 4):
- 1.5 c meringue mix
- 2 medium persimmons (approx 140g)
- 1/4 + 1 TBSP cup carrot purée
- 2 tsp ginger spice
- 2 tsp nutmeg
- 2 tsp cinnamon
- 1/2 cup boiling water
- 3 Rooibos teabags (or tea of choice)
- 1/3 + 2 TBSP fine sugar
- 1 tsp lemon flavouring
- 1 tsp cardamom
- 1 pinch salt
- Sparkling water
- Pre-make your meringue mix until stiff as if you were to make meringues.
- Blend your persimmons, purée and spices until smooth.
- Pulse in the meringue mix, then place in your ice-cream maker and go according to instructions OR place it in a freezer-safe tupperware and stir every half hour.
- Meanwhile, bring the syrup ingredients to the boil whilst stirring sugar to dissolve, then let it simmer over low heat for approx 10 minutes until it thickens and reduces.
- Once your ice-cream and syrup are done pour sparkling water into your cups up to 3/4 full each and stir in 3 tsp of the syrup in each glass and stir vigorously until mixed.
- Place a scoop of ice-cream on top and drizzle with more syrup if desired. Serve with a long spoon and straw.
I have to take a moment here to sing the praises of this ice-cream. It’s something between an ice-cream and a sorbet, but those amazing spices slowly unravel in your mouth as you eat it and HOMG so good! It’s really my favourite ice-cream so far (I know I say that every time I make ice-cream, but I mean it!). The flavours are subtle but sweet, not to mention deliciously smooth. Using meringue mix as a base is really a fabulous way to get on the road to making ice-cream without cream and all that other stuff!
Lesson learnt: don’t fill your sparkling water to the brim. Man-thing was trying to lecture me on Archimedes and I was scoffing and then the second glass went SPLASH all over my blackboard and tablecloth because it was too full of sparkly stuff, so beware! How much glee can there be in one person? This was really SO fun to make in my own crazy way – you could of course try and make 2 ingredient banana-tahini ice-cream or something but the proper ice-cream that’s chilled in the freezer and all that holds up much better as it floats about on top (until it goes under attack, of course). I’m sure the glory of the ice-cream is apparent here – just look at that lush texture! As I say, it’s halfway between sorbet and ice-cream, more because of the fruit, but I prefer that lovely freshness to compliment the spices and the rooibos, the flavour of which becomes much more pronounced as you’re busy consuming it. Oh, and we drizzled more syrup on top. I must admit this kind of dish is 100% for nostalgia purposes, because oh my goodness, so sweet! Still, Man-thing managed two and it really is a refreshing treat, so you can use less syrup per person or not, depending on your own vibes and tastes.
Anyway, don’t forget you can download my free ebook, Crafty Carrots: 25 gluten-free + vegan carrot-based or inclusive recipes. Just click on the pic below! 😀
If you can believe it, I’m already busy with my next ebook, since this was so much fun! I’m really chuffed with how this one came out and there are some of my all-time favourite recipes in there, so have a click and a gander and let me know what you think! If you happen to make one let me know by tagging me – either here, on Pinterest, Facebook or Twitter! 😀