I am of the opinion that kombucha is overpriced soft drink for people who do a lot of yoga. I do, however, like the flavour of a bunch of ‘buch, and I like it even more when I put ice cream in it.
In terms of desserts, I have always held the spider in high esteem. It’s easy to make, very refreshing and a breeze to serve to crowds (as if people ever gather around me). The icy little soda crystals surround creamy clouds of ice cream, the carbonation bubbles and bounces across your tongue — it is the perfect all-year-round treat and I will accept no criticism of it.
Before you get all “No THANKS”, I’d like to gently suggest you broaden your palate and your palette. Not only are some flavours of kombucha delicious, but they’re just so pretty. By mixing the funky ‘buch with custardy vanilla ice cream, you get a pastel spider with a delightful bit of tartness, which balances the sweetness and richness of the frozen dairy.
In terms of flavours, all fruity babes are good, but anything with ginger is a clear winner. For ice cream, I’m a firm believer in the power of vanilla here — the richer, the better.
You could go a non-dairy route and try a fruity sorbet, but a good spider is all about balance and contrast, and pairing tart with tart could create a one-dimensional ice-cream float. Recipe-wise, I think you’ve got it from here: Add ice cream to a tall glass (frosted if you have it), fill the rest of the vacant space with kombucha, serve with a long, thin spoon and a straw. Voilà!