Homemade Red Velvet Ice Cream (vegan, paleo, AIP)
A super easy no dye red velvet ice cream with coconut milk.
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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