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!
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.