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Jayde

Beetroot Raspberry Ice Cream

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Ingredients Method

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

Method
 

  1. In a high-speed blender, combine coconut milk, beetroot powder, raspberries and honey until well combined.
  2. Pour into a lined loaf pan or ice cube trays.
  3. Place in the freezer for a couple of hours to set.
  4. Once it has set, place back into the blender to create a creamy ice cream.
Sauce
  1. 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.
  2. Drizzle the sauce over the ice cream and top with cacao nibs.