Chocolate Chunk Beet Ice Cream
This chocolate chunk beet ice cream is actually like vegan red velvet ice cream. But while many red velvet ice cream recipes call for red food coloring, I used cooked beets instead, which makes it so much healthier!
Servings 4 servings
- 18 oz cooked beets
- 1 cup thick coconut milk (full fat)
- 1/4 cup agave
- 1 piece ginger (about 0.8 inches long)
- 3 tablespoons chopped dark chocolate
Put the cooked beets, the coconut milk, the agave, and the ginger in a food processor and blend until smooth.
Ice Cream Machine (recommended):
Put the beet coconut mixture in your ice cream machine and freeze according to the manufacturer's instructions. Stir in the chocolate chunks and place the ice cream in a freezer-safe container and freeze for another 2 hours in your freezer. Thaw for 5-10 minutes and scoop with an ice cream scoop.
No Machine/No Churn:
Put the beet coconut mixture in a freezer-safe container, stir in the chococalte chunks and freeze for about 4 hours, whisking slightly every 20-30 minutes to avoid it getting too icy. Thaw for 5-10 minutes and scoop with an ice cream scoop.