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RECIPE
7 INGREDIENTS5 STEPS2HR

Vegan Beetroot Coconut Ice Cream

4.3
3 Ratings
Vegan Beetroot Coconut Ice Cream Recipe | SideChef
Vegan Beetroot Coconut Ice Cream Recipe | SideChef
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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 Time
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
1/4 cup
2 Tbsp
Coconut Oil
1 cup
Coconut Milk
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Nutrition Per Serving

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CALORIES
272
FAT
19.9 g
PROTEIN
2.5 g
CARBS
23.5 g

Cooking Instructions

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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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Nutrition Per Serving
Calories
272
% Daily Value*
Fat
19.9 g
26%
Saturated Fat
17.2 g
86%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
23.5 g
9%
Fiber
2.7 g
10%
Sugars
17.7 g
--
Protein
2.5 g
5%
Sodium
63.1 mg
3%
Vitamin D
--
--
Calcium
26.0 mg
2%
Iron
2.7 mg
15%
Potassium
362.9 mg
8%
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