A rich and creamy and delicious beetroot and raspberry coconut milk ice cream made with just a few ingredients for an easy and delicious homemade vegan and gluten-free ice cream treat.
A perfect treat for the kids for the summertime. It is also a great way to sneak in vegetables.
Beetroot powder has been gaining popularity in the last years for a number of reasons.
Many people use it as a supplement to help lower blood pressure, or to boost energy and help detox. Others use it to naturally sweeten while receiving the benefits of its added nutrients. In the natural communities, though, it has become popular due to its beautiful colour.
Beetroots have been a part of the human diet for quite some time but it only became a superfood in recent years. It can apparently cure anything from heart disease to diabetes and dementia. Beetroots are a tasty veggie that you should add to your diet. As a baby, beetroots were among the first solid foods I gave my son. He continues to love them now! For others, like my husband, the sweet earthy taste is more of an acquired taste.
Why do I love beets?
- High in Antioxidants
- Relieve Inflammation
- Promote Heart Health
- Aid in Detoxification
- Boost Brain Function
- Support Digestive Health
- Enhance Athletic Performance
- Increase Weight Loss
Want to try out this recipe? You can find the ingredients such as beetroot powder and coconut milk at www.rootalive.com. Use the code JAYDE15 to save 15% off at RootAlive.
RELATED POST: Citrus Beet Salad
I get asked all the time which blender I recommend since I do so much cooking. I have owned a Vitamix for almost 10 years and absolutely love it! It is hands down the best blender ever. I make smoothies, ice cream, gluten-free flour, soups, sauces….you name it! You can find the blender I use here.
RELATED POSTS: Dairy-free Lavender Ice Cream
Be sure to tag me on Instagram if you make this recipe! @reclaimedhealthjayde
Beetroot Raspberry Ice Cream
Ingredients
- 1 can coconut milk
- 1 tsp. beet root powder
- 1 tsp. raw honey optional
- 1 cup raspberries
Sauce
- 1 cup raspberries
- 1 Tbs. chia seeds
Topping
- Cacao nibs
Instructions
- In a high-speed blender, combine coconut milk, beetroot powder, raspberries and honey until well combined.
- Pour into a lined loaf pan or ice cube trays.
- Place in the freezer for a couple of hours to set.
- Once it has set, place back into the blender to create a creamy ice cream.
Sauce
- On medium heat in a small saucepan, add in the raspberries until they are soft and bubbling. Turn off the heat and add in the chia seeds. Let sit for 5 minutes.
- Drizzle the sauce over the ice cream and top with cacao nibs.
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