Homemade Red Velvet Ice Cream (vegan, paleo, AIP)

This super easy Homemade Red Velvet Ice Cream is made in just a few minutes with a blender and 5 simple ingredients. This no churn and no dye ice cream is vegan, paleo and AIP compliant, but nobody will notice, not even the pickiest kid!

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• ⭐ Why you'll love this recipe
• 📖 Ingredient notes
• 👩🏻‍🍳Top tips
• 🥣Step by step instructions
• 💭 Notes about your ice cream texture
• 🍪 Other dessert recipes you might like
• 📋 Recipe / Recette

The idea for this recipe came to me while I was spending some time at my parents' home in the French countryside. They had quite a few red beets in their garden. My nephews were also there. And even though they are the cutest, they also are the pickiest 3 year old twin boys in the world. No way I would be able to make them eat red beet without hiding it somehow. But I'm always up for a challenge!

They already loved the homemade ice creams I made for them. That's how the idea struck me: I would add the beets to the ice cream! And guess what? They loved it!! They kept asking for more! lol

And there you go, I had created a new recipe while tricking my nephews into eating red beets: homemade red velvet ice cream!

If you want more gluten free desserts and snacks that use veggies, you can try my Banana carrot muffins or my Gluten free almond flour chocolate zucchini bread or my Paleo pumpkin muffins (gluten free, AIP, vegan).

⭐ Why you'll love this recipe

• This homemade red velvet ice cream is healthy.
• It's super easy to make.
• It's kid friendly (approved by my 3 year old twin nephews who are extremely picky).
• A creative way to eat vegetables.
• This recipe is vegan, paleo and AIP compliant but nobody will notice.

📖 Ingredient notes

Bananas. The ripper the bananas, the sweeter your blender ice cream will be and the stronger the banana taste will be.

That's why I prepare my homemade ice cream with yellow, almost green bananas, to avoid the strong banana taste.

But that's my personal taste. Feel free to use ripper bananas.

👩🏻‍🍳Top tips

• Peel and slice the bananas into ½-inch slices. It will make the blending easier. 
• Freeze the banana slices in a single layer. Otherwise they will stick together.

• Cut the red beets in small cubes and freeze them the same way.
• To make the blending easier, make sure to pour the coconut milk first in your Vitamix (or other high powered blender) before adding the other ingredients.
• Use the tamper to press down the ingredients. And blend until well combined.

🥣Step by step instructions

• Slice the bananas into coins. Cut the red beet into cubes. Transfer the banana coins and beet cubes to a freezer bag and put them in the freezer for at least 4 hours (or until they are frozen).
• Pour the coconut milk in your blender. Then add the frozen bananas and beets, carob (or cacao) powder and the optional maple syrup.

• And blend until you get a homogeneous mix while pressing down the ingredients with the tamper.

💭 Notes about your ice cream texture

This banana based ice cream has a "soft serve" consistency immediately after you make it. You can serve your nice cream right away when it has a soft serve consistency.

Or if you want a scoop-able consistency, transfer your nice cream to a freezer safe dish and place in the freezer for about 2 hours. When I say about 2 hours, I really mean it. So set a timer if you don't want to forget about it. If you let it more than that, it will freeze solid as a brick so you will need to let it sit on your kitchen counter for a while before being able to scoop it.

🍪 Other dessert recipes you might like

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📋 Recipe / Recette