This Chocolate Chunk Beet Ice Cream might be your new favorite ice cream flavor after trying this recipe. This is a much healthier alternative to red velvet ice cream and tastes much better. Next time you are making ice cream or just feel like trying something new, try this recipe and let us know how it goes!
|Prep Time||10 minutes|
|Passive Time||2 hours|
- 18 oz cooked beets
- 1 cup thick coconut milk
- 1/4 cup agave
- 1 piece Ginger
- 3 tablespoons dark chocolate chopped
- Put the cooked beets, coconut milk, agave, and ginger in a food processor and blend until smooth.
- Ice Cream Machine (recommended): Put the beet coconut mixture in your ice cream machine and freeze according to the manufacturer's instructions. Stir in the chocolate chunks and place the ice cream in a freezer-safe container and freeze for another 2 hours in your freezer. Thaw for 5-10 minutes and scoop.
- No Machine/No Churn: Put the beet coconut mixture in a freezer-safe container, stir in the chocolate chunks and freeze for about 4 hours, whisking slightly every 20-30 minutes to avoid getting too icy. Thaw for 5-10 minutes and scoop.