Vegan Blueberry & Basil Kombucha Floats - The Good Roots Blog
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Vegan Blueberry & Basil Kombucha Floats

I can still remember 7 year old me trying to convince my mom that soda floats weren’t dessert whenever we went to the Spur or Wimpy diner. Most people don’t have the slightest idea what a soda float is, and that’s so sad. A soda float is the glorious marriage of a glass of cold soda (my favourite was creme soda) and a scoop of vanilla ice cream on top. When the ice cream starts to melt it makes this fizzy deliciousness. This can be enjoyed with a spoon or slurped up with a straw (reusable duh).

Whether you’re trying to relive some childhood nostalgia or looking for a creative way to celebrate summer. This retro-inspired dessert drink is the perfect way to cool down during the hot summer months.


I used my favourite berry and basil kombucha from Happy Culture that you can find almost anywhere or on But any brand and flavour would be perfect with a scoop of store-bought or homemade vegan vanilla ice cream. To make it even easier and quicker I also used store-bought vegan ice-cream.

This Kombucha Float is ;

  • fizzy,
  • fun and easy,
  • delicious,
  • sweet and refreshing.

If you loved making this recipe be sure to let me know by rating and commenting below.

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Vegan Blueberry Basil Kombucha Float

Fun playoff to a childhood favorite, soda float. Easy and quick vegan dessert drink perfect for hot summer days.
Prep Time5 mins
Assembly5 mins
Total Time10 mins
Course: Dessert, Drink
Cuisine: Dairy-free, Vegan
Keyword: blueberry, Dessert, drink, easy, float, ice cream, kombucha, quick, Summer, Vegan
Servings: 2
Author: Angelique


  • 2 Basil & Blueberry Kombucha Or kombucha of choice
  • cup fresh blueberries
  • ¼ cup fresh basil leaves
  • 4 scoops dairy-free vanilla ice cream or vanilla ice cream of choice


  • lavender or edible flowers
  • Masterstock Cape dried flowers


  • Scoop the ice cream into a shallow bowl and let it thaw.
  • Chop up all the basil and leave 2 leaves aside for garnish. Mix the basil into the thawed ice cream and freeze until set for at least 1 hour.
  • Pour the kombucha into the glasses until about ¾ full. Add the fresh blueberries. Use a fork to crush a few of them at the bottom of the glass.
  • Scoop 2 scoops of the basil ice cream into each glass. Finish with garnishes and enjoy this fizzy dessert with a spoon and reusable straw.

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