For a vegan ice cream recipe that can’t be beat, try this roasted beet ice cream. Hesitant about beets? Fret not! Roasting the root vegetable unearths a rich, inner sweetness. When blended with coconut cream, cashew milk and vanilla powder, you get a “nice” cream that’s velvety and full-bodied with a bright, bold color. You can’t stop these beets!
Vanilla & Roasted Beet Ice Cream
Servings 4
Calories 61 kcal
Ingredients
- 6 roasted beets
- 2 full-fat coconut cream
- 1 cup unsweetened vanilla cashew milk
- 2 tsp. vanilla powder
- Pinch stevia or monkfruit
- 1 cup crushed ice
Instructions
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In food processor or blender, process roasted beets until smooth.
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In medium saucepan, heat coconut cream, cashew milk, vanilla and stevia. Bring to a light simmer, then remove from heat. Let cool for a few minutes
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Add cream mixture along with ice to food processor or blender with the beets. Blend into a thick cream or shake consistency.
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Transfer mixture to freezer-safe container and freeze for several hours to set.
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When ready to enjoy, let ice cream thaw a bit to prevent it from being too icy.
Recipe Notes
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Nutrition Facts
Vanilla & Roasted Beet Ice Cream
Amount Per Serving
Calories 61
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 139mg6%
Potassium 400mg11%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 8g9%
Protein 2g4%
Vitamin A 40IU1%
Vitamin C 6mg7%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.