Name: Vegan Beetroot Coconut Ice Cream
Total time: PT7200.0S
Yield: 4
Ingredients: 2 cup Beet; 2 tablespoon Agave Syrup; 1/4 cup Pitted Dates; 2 tablespoon Coconut Oil; 1/2 teaspoon Vanilla Extract; 1 cup Coconut Milk; 1 teaspoon Fresh Ginger

This is a new vegan ice cream creation for you to enjoy this summer! It might sound like a pretty strange flavor for a gelato, but trust me, it's delicious!

Low-Fat

Peanut-Free

Fish-Free

Dairy-Free

Paleo

Food Processor

Freezer

Grain-Free

Icy Treats

Advanced

Low Salt

Egg-Free

Soy-Free

Tomato-Free

Pescatarian

Gluten-Free

Snack

Healthy

Shellfish-Free

Dessert

Vegan

Vegetarian

Summer

Vegan Beetroot Coconut Ice Cream

calories

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Beet

Agave Syrup

tablespoon

Pitted Dates

Coconut Oil

Vanilla Extract

teaspoon

Coconut Milk

Fresh Ginger

Roast the {@0:}, peel, and chop into pieces.

Roast the Beet (2 cup) [Roasted, Chopped], peel, and chop into pieces.

Roast the Beet (2 cups), peel, and chop into pieces.

Place the beets, {@4:}, {@2:}, {@3:}, {@0:}, {@1:} and {@5:} into a food processor or high-speed blender.

Place the beets, Agave Syrup (2 tablespoon), Pitted Dates (1/4 cup), Coconut Oil (2 tablespoon), Vanilla Extract (1/2 teaspoon), Coconut Milk (1 cup) and Fresh Ginger (1 teaspoon) into a food processor or high-speed blender.

Place the beets, Agave Syrup (2 Tbsp), Pitted Dates (1/4 cup), Coconut Oil (2 Tbsp), Vanilla Extract (1/2 tsp), Coconut Milk (1 cup) and Fresh Ginger (1 tsp) into a food processor or high-speed blender.

Pour the mixture into your ice cream machine and freeze according to manufacturer instructions.

Once ready you can serve it right up, or for a harder consistency freeze it for 2 hours then scoop it out. Serve and enjoy!

Vegan Beetroot Coconut Ice Cream

2HRS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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