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[Recipe] Stay Cool With This Vegan Beet Root Ice Cream!

Magenta vegan ice cream with frozen beetroot, banana, avocado and coconut milk in glass on a gray background. A healthy cold vegan dessert.
Keep summer treats sweet and healthy with this nutritious, vegan ice cream from Calabash Cove Resort and Spa in Saint Lucia!
By HalynaRom - stock.adobe.com

Keep summer treats sweet and healthy with this nutritious, vegan ice cream from Calabash Cove Resort and Spa in Saint Lucia!

Recipe

Yields 4 servings

  • 4 bananas (peeled)
  • 1 avocado (peeled, pit removed)
  • 1 cup beetroot (peeled and chopped)
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. ginger powder
  • ½ cup sugar syrup (optional)

Chef’s tips: Calabash Cove’s executive chef Burt Jules recommends preparing all ingredients by freezing after peeling and chopping; use a zip lock bag for freezing to soften the ingredients for a smooth blend. Let ingredients sit for 5 to 10 minutes before processing.

Combine all ingredients in a blender. On high-speed setting in pulse mode, blend until smooth. Once desired consistency is achieved, transfer the ice cream to a container, cover and refreeze for 30 minutes. Serve and enjoy with your favorite toppings.


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