Coming back home from a summer vacation and finding some delicious homemade ice cream in the fridge!! That’s heaven!!

I made it shortly before we headed to Mallorca and then totally forgot about it. After we returned I went grocery shopping to fill up my empty pantry, I checked the fridge and … YAY!! OMG! It was yummy!

When I read about beetroot icecream the first time I thought, what a funny and also kind of strange idea for ice cream. But it made me curious and so I converted a recipe I found on the internet into a vegan version. It turned out to be delicious! The raspberries add the flavor and tartness and make a perfect combo with the beetroot. I already used beets as a ingredient in juices or in hummus or a creamy silky soup. But this fruity ice cream takes it to next level of indulgence.


BTW – infos about the many health benefits of beetroot you can find here



1 1/2 cups cooked/oven roasted beetroot
1 cup raspberries, fresh or frozen
1 cup frozen banana (chunks)
agave syrup to taste or any other liquid sweeter of your choice
pinch of salt
pinch of vanilla extract

For this delicious icecream I used two medium sized beets, oven baked, but you can also cook them in a little water and strain them. Cut them in smaler pieces.

As I don’t like to chew on those little grains in raspberries I first blended them together with agave and strained the mixture through a sieve. But it’s up to you, you can skip that part if you don’t mind the grains.
Add all the ingredients in a blender with a stamper and mix until it’s creamy and soft. If it’s not sweet enough add more agave or other sweetener according to your preferences. If in the beginning the blender doesn’t work well with all those frozen ingredients you can add a little plant cream.
Chill in the freezer for at least 3-4 hours, or overnight. Take it out about 10 min. before you want to form scoopes and serve. Sprinkle with dark chocolate bits, chopped nuts, coconut flakes, granola or more raspberries if you like. Enjoy!

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