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A healthy-ish root beer float? Indeed. But if you’re expecting anything resembling the sweet and bubbly soda fountain treat of your youth, stop reading now.
This recipe comes from Alpendough, a Durango-based company that makes gluten-free cookie dough with coconut oil. These floats swap root beer for Wild Root kombucha from Eagle County’s High Country Kombucha. A few scoops of vegan coconut milk ice cream and a garnish of Alpendough cookie dough take the soda fountain treat to the next level.
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The best part? While raw cookie dough made with wheat flour may be unsafe to eat due to mounting E. Coli concerns, raw Alpendough is perfectly safe. The company uses a gluten-free oat flour blend, and oats are kilned during the milling process, killing all pathogens. These floats are a decadent-yet-light way to cool off on a hot August day. Plus, they’re gluten- and soy-free and vegan.
For the floats: Build each float in a 16-ounce glass. Pour in half a bottle (8 ounces) of High Country Kombucha Wild Root flavor. And two large scoops of Coconut Bliss Ice Cream in Island Vanilla flavor. Top off with 2 tablespoons of Alpendough Chocolate Chip Cookie Dough rolled into balls. Serve with a straw and a spoon.
*You can find all ingredients at Natural Grocers.