Homemade Red Velvet Ice Cream (vegan, paleo, AIP)
A super easy no dye red velvet ice cream with coconut milk.
Servings: 4 servings
Calories: 234kcal
Equipment
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
Calories: 234kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 58mg | Potassium: 662mg | Fiber: 5g | Sugar: 22g | Vitamin A: 77IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 2mg