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Vegan Beet Ice Cream


HOLY CRAP. So, I've never made ice cream before because I figured it would be hard since I am dairy free and my son is egg free. I've been searching for something to make that doesn't have coconut milk in it because although I love the Vegan Coconut Milk based ice creams the coconut flavor is always so overwhelming and I just wanted to try something out of the box.

I found this beet ice cream that was made with greek yogurt and I thought I would convert the recipe to vegan. I actually ended up being a way easier process than I thought, and I LOVE BEETS so I figured why the hell not.



****Give yourself lots of time for this recipe and make sure your ice cream bowl has been in the freezer for a minimum of 8 hours, but prefer about 15.

Ingredients:

2 bunches of beets (or 5-6 beets)
3 containers of Silk Vegan Soy Vanilla Yogurt (maybe even 4)
1/2 cup maple syrup
pinch of salt
tsp olive oil

Preheat oven to 400 degrees and roast beets with skin ON. Do this by wrap oil covered beet in individually wrapped foil. Bake for approximately 45 minutes.

Make sure beets are cool enough to handle, usually about an hour - two. The skin of the beet will then just peel right off if you rub them, but beware it makes a mess and could potentially stain!!

Chop the beets and puree in a blender. Add vegan yogurt, maple syrup, salt and oil and blend. (You can place puree in fridge either after blending only beets or after blending everything together, just make sure you do it at some point before putting the batch in the ice cream mixer.)

Refrigerate puree AT LEAST 30 minutes, preferably 1-2 hrs.

Pour puree into ice cream maker and use ice cream maker as indicated on your machine and stir for about 30 minutes.

Pour into air tight freezer appropriate container and serve immediate or store!!!!



I topped my scoop with pistachios and cacao granola! It was seriously good and you can really taste the beets.







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