Creaming Soda is one of those childhood memory treats that invokes the strongest of nostalgic feelings. This new-school clean version is so simple to make! Perfect for a weekend treat or kids birthday parties.
1 can coconut cream refrigerated overnight so that the fat solidifies
Ice cubes
1 litre of sparkling water
4 cherries to top
Method
1. Make the pink syrup by heating the maple syrup, 1/2 cup of water, 1 tsp vanilla and lemon in a small saucepan. Bring to a light simmer then take off the heat. Stir in the Berry Immune until combined.
2. In high powered blender, combine the frozen bananas, solid coconut cream fat (just the cream from the top of the can), and the remaining vanilla. Blend until a smooth, thick creamy texture forms. Add in a little of the coconut cream liquid to loosen if necessary. Pop into the freezer while you make the other elements. Alternatively, you can also use a healthy store bought vanilla ice-cream if you prefer.
3. Take 4 glasses, pour in 1/4 cup of the syrup. Add in a few ice cubes, then pour in the mineral water to 3/4 full. Top with a scoop of nice-cream and a cherry.
1. Make the pink syrup by heating the maple syrup, 1/2 cup of water, 1 tsp vanilla and lemon in a small saucepan. Bring to a light simmer then take off the heat. Stir in the Berry Immune until combined.
2. In high powered blender, combine the frozen bananas, solid coconut cream fat (just the cream from the top of the can), and the remaining vanilla. Blend until a smooth, thick creamy texture forms. Add in a little of the coconut cream liquid to loosen if necessary. Pop into the freezer while you make the other elements. Alternatively, you can also use a healthy store bought vanilla ice-cream if you prefer.
3. Take 4 glasses, pour in 1/4 cup of the syrup. Add in a few ice cubes, then pour in the mineral water to 3/4 full. Top with a scoop of nice-cream and a cherry.
Clean Creaming Soda
with Berry Immune
Easy peasy
4 cups
15 mins
Creaming Soda is one of those childhood memory treats that invokes the strongest of nostalgic feelings. This new-school clean version is so simple to make! Perfect for a weekend treat or kids birthday parties.
1 can coconut cream refrigerated overnight so that the fat solidifies
Ice cubes
1 litre of sparkling water
4 cherries to top
Method
1. Make the pink syrup by heating the maple syrup, 1/2 cup of water, 1 tsp vanilla and lemon in a small saucepan. Bring to a light simmer then take off the heat. Stir in the Berry Immune until combined.
2. In high powered blender, combine the frozen bananas, solid coconut cream fat (just the cream from the top of the can), and the remaining vanilla. Blend until a smooth, thick creamy texture forms. Add in a little of the coconut cream liquid to loosen if necessary. Pop into the freezer while you make the other elements. Alternatively, you can also use a healthy store bought vanilla ice-cream if you prefer.
3. Take 4 glasses, pour in 1/4 cup of the syrup. Add in a few ice cubes, then pour in the mineral water to 3/4 full. Top with a scoop of nice-cream and a cherry.
1. Make the pink syrup by heating the maple syrup, 1/2 cup of water, 1 tsp vanilla and lemon in a small saucepan. Bring to a light simmer then take off the heat. Stir in the Berry Immune until combined.
2. In high powered blender, combine the frozen bananas, solid coconut cream fat (just the cream from the top of the can), and the remaining vanilla. Blend until a smooth, thick creamy texture forms. Add in a little of the coconut cream liquid to loosen if necessary. Pop into the freezer while you make the other elements. Alternatively, you can also use a healthy store bought vanilla ice-cream if you prefer.
3. Take 4 glasses, pour in 1/4 cup of the syrup. Add in a few ice cubes, then pour in the mineral water to 3/4 full. Top with a scoop of nice-cream and a cherry.
