You may be surprised to hear that beets are the main ingredient of this deliciously creamy ice cream. The secret to making this veggie work in a dessert? Coconut milk, hints of vanilla and coconut, and a bit of maple syrup. Yum!
Coconut Beet Ice Cream With Orange Zest [Vegan]
- 1 beet, peeled and quartered
- 2 teaspoons vanilla extract
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- Aquafaba (liquid from a can of chickpeas)
- 1 13.66-ounce can full-fat coconut milk, chilled overnight
- Orange zest, for garnish
- Preheat oven to 425°F. Place peeled and quartered beet in an oven-safe dish. Cover with foil. Roast until tender, about an hour. Begin checking at the 40 minute mark.
- Place roasted beet in a blender with vanilla, maple syrup, and coconut sugar. Blend until COMPLETELY smooth. Set aside.
- Line a dish with parchment paper. I use a loaf pan.
- Pour 1 can’s worth of chickpea liquid into a large bowl. Whip on high with electric mixer until white, fluffy, and stiff peaks will hold in the meringue. This takes a while, so be patient, about 5-7 minutes. Set aside.
- Open the can of coconut milk and scoop the layer of fat off the top. Place in a medium bowl. Whip on high with your electric mixer until light, fluffy, and it has become whipped cream consistency.
- Fold coconut whipped cream into the aquafaba meringue. Then fold in your beet syrup gently. Make sure everything is incorporated, but try not to over mix, as you want to keep the air in the mixture.
- Pour mixture into loaf pan and place in the freezer. Allow to freeze overnight.
- Remove ice cream from the loaf pan and place in a food processor. Mix until smooth. At this time, you can serve as soft serve ice cream or place the loaf pan back in the freezer for another hour or so to firm up a bit more.