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Raspberry Beet Ice Cream {dairy-free}

February 13, 2020 by Erica 4 Comments

Raspberry Beet Ice Cream

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.

Raspberry Beet Ice Cream

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.

Raspberry Beet Ice Cream

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Rasberry Beet Ice Cream {dairy-free}

This is nut-free when you use coconut milk but if you want you can use almond milk or cashew milk and also add nuts to the topping.
To grate the beet, you can do it by hand with a vegetable peeler (and have really red hands at the end), or do what I do: I use my food processor with the shredding attachment and then add the remaining ingredients to make the ice cream.
For SCD: Use honey; no chocolate.
Servings: 2 servings
Calories: 95kcal

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
US Customary - Metric

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

Calories: 95kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 18mg | Potassium: 208mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg

 

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5 from 1 vote

Whipped Coconut Cream

I use coconut milk in a container for coconut cream. I make sure there are no other ingredients added to the coconut milk.
You can also find coconut cream separately from the milk but I prefer the container with milk because I sometimes use some of the milk to thin the coconut cream when whipping it. Occasionally I open a container that doesn’t have enough cream, so I usually add two coconut milk containers to the refrigerator, just in case. I also add a bit of the milk when whipping the cream to make sure it is not too dry and whips well.
This recipe makes about 1 cup of whipped coconut cream.
You can use honey or maple syrup, or any other sweetener you prefer.
For SCD, use only honey.
Servings: 8 servings
Calories: 30kcal
Author: Erica Kerwien

Ingredients

  • 1/2 cup coconut cream 
  • 1  teaspoon honey 
US Customary - Metric

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

Calories: 30kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 31mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

 

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Chocolate Ganache {dairy free}

Servings: 8 servings
Calories: 79kcal

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
US Customary - Metric

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.

Nutrition

Calories: 79kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 3g | Calcium: 9mg | Iron: 1mg
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Filed Under: Breakfast, Egg Free, Gluten-Free, Lactose Free, Nut-Free, Paleo, Plant-based, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond milk, bananas, beets, coconut milk, raspberries

Previous Post: « Cocoa Butter Cookies {almond flour}
Next Post: Bagels {grain free} »

Reader Interactions

Comments

  1. AvatarTheresa Balchus

    March 10, 2020 at 3:19 pm

    Hello,
    I’m allergic to bananas and cinnamon. What can I use in place of these items? Would sweet potatoes work?

    Sincerely,
    Theresa Balchus

    Reply
    • EricaErica

      March 10, 2020 at 8:57 pm

      I don’t know, sorry.

      Reply
  2. AvatarNancy

    February 14, 2020 at 5:53 am

    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!

    Reply
    • EricaErica

      February 14, 2020 at 7:58 am

      All I taste is the raspberries and the combination of whipped cream and raspberries is the strongest flavoring.

      Reply

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Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaWelcome! I’m a cookbook author and writer. I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible. One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share the love of health and good food.

You’ll find recipes for digestive health and clean eating. My recipes are some combination of grain free, gluten free, dairy free, sugar free, healthy carbs and low carb. Read More →

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