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 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!

⭐ 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.

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Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

📋 Recipe / Recette