How can I ensure my aquafaba whips into stiff peaks?

Pour the chickpea liquid into a large bowl and whip on high with an electric mixer for about 5-7 minutes. Patience is key, as it takes time to become white, fluffy, and hold stiff peaks like a meringue.

What kind of coconut milk should I use for this recipe?

You'll need a 13.66-ounce can of full-fat coconut milk, which should be chilled overnight. This allows the thick layer of fat to separate and solidify at the top, which you'll scoop off and whip into cream.

Why do I process the ice cream after it's frozen overnight?

Processing the frozen ice cream in a food processor until smooth, as in step 8, helps to break down ice crystals and achieve a wonderfully creamy, soft-serve-like consistency before serving or firming up further.

How should I store leftover Coconut Beet Ice Cream?

After processing, you can return any remaining ice cream to the loaf pan and place it back in the freezer to firm up. Store it in an airtight container in the freezer to prevent ice crystals from forming.

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Coconut Beet Ice Cream With Orange Zest
[Vegan]

AD By: Annessia Maillet & Beth DeCarlo.

Author Bio

Annessia Maillet is one-half of the vegan recipe and lifestyle blog, Cruelty Free Family. She... Read More

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Vibrant pink coconut beet ice cream, garnished with fresh orange zest, served in a bowl with a spoon.

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Coconut Beet Ice Cream With Orange Zest [Vegan]

Dairy Free

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!

Ingredients You Need for 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

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How to Prepare Coconut Beet Ice Cream With Orange Zest [Vegan]

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.