Wednesday, August 20, 2014

Sweet Pink Beet Ice Cream (raw, vegan)

reading time: ca. 1 min



Quick 2-ingredient ice cream without ice cream maker

Preparation time: 5 mins + 3 hours freezing time
Main ingredients: banana, beetroot
difficulty level: easy
serves: 1
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, raw food, and delicious "even so"

There's just something about pink ice cream that makes me happy. And makes me think of unicorns and rainbows. And who would've guessed that you could create such a beautiful ice cream with beetroot!

Ingredients

4 large ripe bananas, frozen
a handful of chopped fresh beetroot *
2 tbsp agave syrup or preferred sweetener

also:
- a high-speed blender or food processor (NO NEED FOR AN ICE CREAM MAKER!)


Instructions 

First blend your chopped raw beet. (you could probably use cooked beet instead, but i haven't tried that myself)
Then add the frozen bananas, broken into chunks. If you don't have a super duper high-speed blender, let them thaw a couple of minutes, and/or add a splash of almond milk.
Once it begins to form a creamy mass, add your sweetener of choice. I'm using agave this time, but you could also use coconut blossom sugar, stevia, xylitol or whatever else suits you.
Enjoy!

* Don't worry about the taste. The ice cream won't taste like beetroot since the ripe bananas and your sweetener will overpower everything : )


Also, i just noticed the lovely Rachel from Bubbly Nature Creations featured my sweet pink beet ice cream this week! Much appreciated! :) Check out their website below.

Nessa Makes




Maisy



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