In food processor or blender, process roasted beets until smooth.

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

Add cream mixture along with ice to food processor or blender with the beets. Blend into a thick cream or shake consistency.

Transfer mixture to freezer-safe container and freeze for several hours to set.

When ready to enjoy, let ice cream thaw a bit to prevent it from being too icy.