Ice cream and iced tea pair perfectly in this healthy tea float — a distinctive, delicious dessert that’s easy to prepare and sure to please!
Summer is not too far away, and as things heat up, it is always nice to have a delicious way to cool down. It’s even better when that treat is as healthy as it is tasty, like this avocado and lime tea float.
This recipe is made with Numi’s Moringa (Balance) Herbal Teasan which is bright yet surprisingly smooth. The marshmallow root makes it great for dessert!
This dessert is not only completely fruit-based, it is vegan too, if you leave off the whipped cream.
First we are going to make our “ice cream” which is made from bananas and avocado. You want the bananas to be overly ripe. Slice them and lay them out on a baking sheet that has been lined with parchment paper. Place the tray in the freezer for at least 6 hours.
Slice, pit, and scoop out the flesh of the avocado into a food processor. Puree until smooth.
Add in the frozen banana slices and puree. The result should be somewhat like soft serve ice cream.
Transfer the ice cream to a freezer-safe dish, cover, and place in the freezer for about an hour. This is just to firm up the mixture, making it scoopable. Scroll down for my 3-Ingredient Avocado Ice Cream how-to video!
Combine the brewed tea, lime juice and agave. Chill the mixture in the fridge.
To make your tea floats, scoop the ice cream into soda fountain glasses, pour in the tea mixture, but leave some room to top it off with the tonic water. Optionally, add the whipped cream and garnish with lime slices.
This recipe will make two floats but you’ll probably have left over ice cream.
Enjoy!
- ICE CREAM:
- 6 bananas
- 2 large avocados
- ¼ cup maple syrup or honey (optional)
- -----
- TEA:
- ½ teaspoon lime juice
- 2 cups brewed tea, Numi's Moringa (Balance) Holistic Herbal Teasan
- ½ teaspoon agave
- Tonic water
- Whipped cream (optional)
- First we are going to make our "ice cream" which is made from bananas and avocado. You want the bananas to be overly ripe. Slice them and lay them out on a baking sheet that has been lined with parchment paper. Place the tray in the freezer for at least 6 hours.
- Slice, pit, and scoop out the flesh of the avocado into a food processor. Puree until smooth.
- Add in the frozen banana slices and puree. The result should be somewhat like soft serve ice cream.
- Transfer the ice cream to a freezer-safe dish, cover, and place in the freezer for about an hour. This is just to firm up the mixture, making it scoopable.
- Combine the brewed tea, lime juice and agave. Chill the mixture in the fridge.
- To make your tea floats, scoop the ice cream into soda fountain glasses, pour in the tea mixture, but leave some room to top it off with the tonic water. Optionally, add the whipped cream and garnish with lime slices.
- This recipe will make two floats but you'll probably have left over ice cream.
Leave a Reply