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RECIPE
7 INGREDIENTS4 STEPS2HR

Vegan Beetroot Coconut Ice Cream

4.0
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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New vegan ice cream creation for you to enjoy this summer! This might sound like a pretty strange flavor for a gelato, but trust me it’s sooooo 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:
1
Serves 1
2 cups
Beets , roasted, chopped
2 Tbsp
Agave Syrup
1/4 cup
Dates , pitted
(optional)
2 Tbsp
Coconut Oil
1 cup
Full-Fat Coconut Milk , room temperature

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Nutrition Per Serving

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CALORIES
1165
FAT
40.4 g
PROTEIN
5.4 g
CARBS
199.2 g

Cooking Instructions

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Step 1
Place Beet (2 cup), Agave Syrup (2 tablespoon), Dates (1/4 cup), Coconut Oil (2 tablespoon), Vanilla Extract (1/2 teaspoon), Full-Fat Coconut Milk (1 cup), and Fresh Ginger (1 teaspoon) into a food processor or high speed blender.
Step 2
Blend until smooth.
Step 3
Pour the mixture into your ice cream machine and freeze according to manufacturer instructions.
Step 4
Once ready you can serve it right up or for a harder consistency freeze it for 2 hours then scoop it out and enjoy!

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Nutrition Per Serving
Calories
1165
% Daily Value*
Fat
40.4 g
52%
Saturated Fat
35.1 g
176%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
199.2 g
72%
Fiber
10.9 g
39%
Sugars
183.7 g
--
Protein
5.4 g
11%
Sodium
516.8 mg
22%
Vitamin D
--
--
Calcium
74.1 mg
6%
Iron
2.7 mg
15%
Potassium
1228.2 mg
26%
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