Homemade Red Velvet Beetroot Ice Cream (vegan, paleo, AIP)

Ingredients

• 350 gram peeled bananas
• 250 gram cooked and peeled red beet
• 200 milliliter coconut milk
• 1 Tablespoon carob powder
• 2 Tablespoon maple syrup

Instructions

1. 1

   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).

2. 2

   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.

3. 3

   You can serve your red velvet ice cream right away when it has a soft serve consistency. Or if you want a scoopable consistency, transfer your ice cream to a freezer safe dish and place in the freezer for about 2 hours. And voilà!Bon appétit!