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    Home » Recipes

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

    Published: Feb 4, 2022 · Updated: Feb 4, 2022 by gohealthywithbea | This post may contain affiliate links | Leave a Comment

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    a glass filled with red velvet ice cream and a second one in the background
    a glass filled with red velvet ice cream and a second one in the background

    This super easy homemade red velvet ice cream is made in just a few minutes with a Vitamix 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!

    a glass filled with red velvet ice cream and a second one in the background

    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!

    Tips to make this ice cream

    • 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.
    frozen banana slices in a freezer bag
    • 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.
    all the ingredients for the red velvet ice cream in a Vitamix blender
    • Use the tamper to press down the ingredients. And blend until well combined.
    picture of the red velvet ice cream taken right after blending in the Vitamix

    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.

    About the 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.

    a glass filled with red velvet ice cream and a second one in the background

    Other recipes you might like

    • Carob nice cream (Coconut free, AIP, paleo, vegan)
    • Heart Shaped Chocolate Cakes (AIP, paleo, vegan)
    a glass filled with red velvet ice cream and a second one in the background

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

    gohealthywithbea
    A super easy no dye red velvet ice cream with coconut milk.
    5 from 1 vote
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    Prep Time 5 mins
    Total Time 5 mins
    Course Dessert
    Cuisine International
    Servings 4 servings
    Calories 234 kcal

    Equipment

    High powered blender (like my favorite Vitamix)

    Ingredients
     
     

    • 350 gram peeled bananas (about 3 bananas)
    • 250 gram cooked and peeled red beet (about 1 large red beet)
    • 200 milliliter coconut milk
    • 1 Tablespoon carob powder (or cacao powder if you're not on AIP)

    Optional

    • 2 Tablespoon maple syrup

    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.
    • You can serve your red velvet ice cream right away when it has a soft serve consistency. Or if you want a scoop-able consistency, transfer your ice cream to a freezer safe dish and place in the freezer for about 2 hours. And voilà!
      Bon appétit!

    Notes

    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 234kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 58mgPotassium: 662mgFiber: 5gSugar: 22gVitamin A: 77IUVitamin C: 11mgCalcium: 40mgIron: 2mg
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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

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