RECIPE
7 INGREDIENTS5 STEPS2HR

Vegan Beetroot Coconut Ice Cream

4.3
3 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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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!

2HR

Total Cooking Time

7

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 cups
Beets , roasted, chopped
2 Tbsp
Agave Syrup
2 Tbsp
Coconut Oil
1 cup
Coconut Milk
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Directions

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Step 1
Roast the Beets (2 cups) , peel, and chop into pieces.
Step 2
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.
Step 3
Blend until smooth.
Step 4
Pour the mixture into your ice cream machine and freeze according to manufacturer instructions.
Step 5
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!

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