Raspberry-Beet Ice Cream
 
Prep time
Cook time
Total time
 
(dairy-free, egg-free, gluten-free, nut-free, soy-free, vegan)
Author:
Recipe type: Dessert, Frozen
Serves: 4
Ingredients
  • 2 400ml cans of coconut milk (98% coconut if possible)
  • 2 tablespoons coconut sugar
  • 1 cup raw grated beetroot
  • 1 cup raspberries, frozen or fresh
Instructions
  1. Place freezer safe container and freezer bowl of ice-cream maker in freezer 24 hours prior to making recipe.
  2. Warm coconut milk and sugar on medium low heat, until liquid begins to simmer and get foamy.
  3. Remove from heat, stir in raspberries and beetroot. Let rest 20 minutes until cooled.
  4. Pour into a blender and process until smooth. Pour blended mixture through a fine-mesh strainer over a medium bowl to and press with fingers remove raspberry seeds and push through majority of mixture.
  5. Cover and chill in fridge for at least 3 hours.
  6. Follow icecream maker instructions to churn ice-cream mixture and transfer to prepared container from freezer.
  7. Eat straight away or return to freezer in prepared container. When removing from freezer to enjoy, let stand on counter for 5 minutes to soften before serving.
Recipe by @OmNomAlly at https://omnomally.com/2012/04/11/raspberry-beet-ice-cream/