Raspberry beet ice cream is a treat that is sweetened only by fruits you use to make it. You do want to plan ahead a bit by freezing the very ripe bananas, raspberries, and milk. Like my other banana-powered ice creams, this is most like ice cream when all the ingredients are fully frozen, but you can get away with using cold milk instead of frozen milk and still have a mostly frozen ice cream.
The bananas need to freeze overnight but the raspberries take just a few hours to freeze enough to make the ice cream. If you don’t have nut milk frozen you can either use it cold or add ice cubes in it’s place. It will be a bit less creamy but have more of a frozen texture.
Another option if all your ingredients aren’t frozen, is to just make a pink shake with all the ingredients, put a straw inside the glass and call it good.
I coated the glass rims with chocolate ganache and then place them in the refrigerator. I didn’t drizzle chocolate on the top but I did dip the glasses into it. You can easily go to town drizzling the chocolate ganache generously in and over the ice cream as well. If you prefer to use sweetened chocolate, melt it in a bowl over a water bath and then dip the glasses into it to coat the rim.
For the toppings, I used whipped coconut cream and gently crushed freeze-dried raspberries from Trader Joes’.
Note: The only topping that’s can’t be used for SCD is the chocolate, and the bananas must be very ripe.
Rasberry Beet Ice Cream {dairy-free}
Ingredients
- 1/2 cup grated raw beetroot about 50 grams (1/2 beet, trimmed and peeled)
- 2 cups frozen raspberries
- 2 frozen bananas (peel before freezing)
- 1/2 cup coconut, almond, or other dairy-free milk, frozen or very cold 6 frozen cubes from an ice cube tray
Instructions
- Add the beets, raspberries, bananas, and milk to a food processor or high speed blender and blend until the ice cream is smooth and creamy (about a minute or so).
- Serve as an ice cream float or pink shake with your desired toppings.
- Freeze leftovers.
Nutrition
Whipped Coconut Cream
Instructions
- Place the coconut milk in the refrigerator for 24 hours. This allows the cream to separate from the milk.
- Chill a metal bowl in the freezer 15 minutes before you plan on making the whipped cream.
- The coconut cream will separate on the top of the container. Separate the coconut cream from the remaining liquid and place it in the chilled bowl with the honey (or maple syrup).
- Use a standing mixer (with a whipping attachment) or hand blender to whip the coconut cream for about a minute, or until it is light and fluffy. If the cream is a bit dry or stiff, add some coconut milk while whipping it.
- Use the whipped cream immediately, or store in the refrigerator for up to 24 hours.
Nutrition
Chocolate Ganache {using coconut oil}
Ingredients
- 1/4 cup coconut oil
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons maple syrup or other liquid sweetener
- 1/2 teaspoon vanilla extract
- pinch salt
Instructions
- Melt the coconut oil in a small saucepan over a low heat. It won't take long for the oil to melt because it has a low melting point, melting at 76 degrees F (24 degrees C).
- Turn the heat off and stir in the cocoa powder and maple syrup. Optionally, blend in the salt and vanilla.
- Let the ganache cool to room temperature, or to speed things up, place the saucepan in the refrigerator for about 5 minutes.
- Spoon or drizzle the ganache over your breakfast treat. Let it cool at room temperature for 5 minutes or so, or refrigerate until ready to devour.
- Store the ganache in the refrigerator for a few weeks. Reheat on a low heat to use it again.
This is so pretty! Can you taste the beet in it? I’m not a big fan so that’s always a concern for me when a recipe includes beets. Thank you!
All I taste is the raspberries and the combination of whipped cream and raspberries is the strongest flavoring.