Vegan Beetroot Coconut Ice Cream
New vegan ice cream creation for you to enjoy this summer! This might sound like a pretty strange flavor for a gelato, but trust me it’s sooooo DELICIOUS!!
Before it gets cold and we wont feel like ice cream anymore (wait…I always feel like ice cream!), let me share with you this absolutely amazing, low-GI, fully vegan and packed with good fats ice cream recipe!
You guys know I LOVE beetroot and like to use it in the kitchen in several ways: brownies, smoothies, salads and more.
Today I made GELATO! I absolutely love the color and the taste, oh the taste is to die for! You can also add some chocolate chips if you feel naughty enough 😉
- 2 cup of roasted and chopped beetroot
- 2 tbsp agave syrup
- 1/4 cup pitted dates (optional)
- 2 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1 cup of full fat coconut milk
- 1 tsp ginger
Place all ingredients into a food processor or high speed blender. Make sure to use good quality coconut milk and cold pressed coconut oil.
and blend until smooth
Pour the mixture into your ice cream machine and freeze according to manufacturer instructions
Once ready you can serve it right up or for a harder consistency freeze it for 2 hours then scoop it out and enjoy!