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.

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.

Callie Sumlin
Callie Sumlin
Callie Sumlin is a writer living in Westminster, and has been covering food and sustainability in the Centennial State for more than five years.