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This red beet vegan ice cream recipe holds a special place in our heart because it was the first ever vegan ice cream that we’ve prepared. It’s smooth and naturally creamy, low-carb and naturally sweet, plus it’s delicious and you have to try it!

This is the story of how this beet ice cream recipe came together.

We were living in Norway at the time, it was late autumn and the weather wasn’t pretty. It was cold and cloudy outside, and that morning was no different than other mornings.

We got up late and made ourselves a cup of black coffee (my wife’s recipe) skipping breakfast as we usually do. But something was different in the air… it was the day we’d make our first vegan ice cream.

One serving of Red Beet Vegan Ice Cream, close-up

Our first homemade vegan ice cream

In the last years we shifted our way of eating towards consuming more and more plants, enjoying low-carb desserts (many are raw desserts), plenty of freshly made smoothies and nice creams.

Today we decided to hit one more checkpoint and make our first vegan ice cream.

We’ll be trying a pretty simple recipe that requires only 3 ingredients (plants) and no ice cream maker. Our ice cream recipe is based on the following raw plants: banana, avocado and beetroot.

You’ll need a powerful blender that can chop frozen ingredients, but that’s about it, Sounds pretty simple, right? Well … let us see!

Frankly, we have no idea how it’s going to turn out or if it’s going to be edible in the end (just kidding!). We are looking to obtain that creamy ice cream consistency and a refreshing taste, without using an ice cream maker. Sounds interesting? Let’s see how this works!

Ah … the excitement of trying a new recipe that you’re inventing on the spot. Is this recipe going to work? Maybe we should look in a cookbook instead! How do you even obtain that creamy ice cream consistency that we all love? Will my blender crash when mixing all those frozen ingredients?

Ingredients list for beet ice cream

We’ve prepared this beetroot ice cream quite easily, from only 3 ingredients:

Banana – Creamy and naturally sweet, banana is part of the base for our vegan ice cream. It’s packed with naturally occuring carbs, lots of gut-friendly fiber, and even more beneficial nutrients like minerals (potassium included) and vitamins (vitamin C and B6). For this recipe, we will be using frozen bananas.

Avocado – One of the best ways to make sure that you’ll end-up with delicious homemade vegan ice cream is to use avocado. Avocado adds plenty of healthy fats and will make your ice cream creamy and delicious. But that’s not all because avocado is literally a nutritional powerhouse and one of the best plants to help you trigger positive health changes fast. As with the banana, we will be using frozen avocado pieces.

Beetroot – Thrid and last ingredients for our simple vegan ice cream is beetroot. Beets are a very good source of fiber, phytonutrients (note betalains) and minerals (including magnesium and potassium), plus vitamins like vitamin C, B9 and B6. Since uncooked beets have a crunchy texture, one of the best ways to consume them is to make smoothies, nice creams or vegan ice cream using raw beets as one of the ingredients.

One serving of Red Beet Vegan Ice Cream, close-up

A few minutes later … our beet ice cream is ready!

The ice cream fairy has spoken loud and clear. I’m happy to report that our beet ice cream is ready. It turned out unexpectedly delicious and you can find the full recipe below (see recipe card at the end of this post!).

We took a few quick pictures and we end-up eating the whole batch, right there on the spot. So I guess this is solid proof that our beet ice cream turned out pretty good after all.

We LOVE this beet ice cream and we hope you’ll love it too. It was:

Perfectly Sweet
& Naturally Sweet
& Easy to make
Great as breakfast or dessert

One serving of Red Beet Vegan Ice Cream

Best toppings for beet vegan ice cream

You can serve this homemade beet ice cream as is and it’s going to be delicious but, in you want to enhance the flavors a bit, I have a few ideas that you must try:

  1. Powders – Decorate your ice cream with cinnamon, cardamon or vanilla powder.
  2. Sliced Fruits – Add a few slices of refreshing tropical fruit on the side: kiwi, banana, mango, pineapple or papaya are perfect options.
  3. Berries – Maybe add fresh berries on the side: blueberries, raspberries, cranberries, blackberries.
  4. Nuts – Cold desserts like this simple beet ice cream can be paired with a few raw nuts. Walnuts, pecans, pine nuts or cashews are all great options to enhance both nutrients and flavor.
  5. Other Extras – Feeling creative today? How about adding on the side things like coconut chips, apple chips, raisins or dates?
  6. Chocolate– Use grated chocolate (I prefer dark chocolate) or a homemade chocolate sauce. Prepare your own homemade chocolate sauce by melting dark chocolate and a bit of coconut oil in a double boiler, than let it cool down and add it on top of your ice cream. Now that is what I call a treat!

This was the story of preparing our first beet ice cream. If you decide to try this recipe, let us know how it turned out and consider leaving a 5-star review below, if you liked it.

Share a photo on Social Media and tag it @refrehsmyhealth so we can see how it turned out. Cheers, friend!

Have you made beet ice cream before? Would you try this simple Beet Vegan Ice Cream Recipe? Share your thoughts in the comments!

5 from 15 votes

Red Beet Vegan Ice Cream

Prep Time: 20 minutes
Cook Time: 0 minutes
Freezer Time: 4 hours
Servings: 3 servings (4 scoops/serving)
Print Recipe
This red beet vegan ice cream really hits the spot for me. It's smooth and naturally creamy, naturally sweet and low-carb, plus it’s delicious and always nourishing. You have to try it to really appreciate it!


  • Blender


  • 4 medium bananas (peeled)
  • 1 big avocado (skin and seed removed)
  • 1 beetroot (peeled, chopped big)


  • Prepare the ingredients by peeling and chopping them as indicated.
  • You’ll have to freeze the ingredients before processing them in a blender. Take 2 plastic bags and place half of the ingredients in each bag.
  • Move the bags in the freezer for a few hours, until frozen.
  • Remove from the freezer, remove frozen ingredients from bags and transfer them into the blender. Let the frozen ingredients sit in the blender for 5-10 minutes before processing. Since they are rock solid, your blender may have problem processing ice-like ingredients out of the freezer.
  • Using the pulse and high-speed settings, process the ingredients until they reach a creamy soft consistency. Stop the blender from time to time and scrape the contents towards the center of the blender jar.
  • Once your ice cream has reached the desired texture, transfer into a bowl and portion into desired sizes using an ice cream scoop.
  • DONE! You can serve it as is or store in the freezer for up to a week (and even longer).


Important - Since we deal with frozen ingredients here, you will need a powerful blender that can easily chop everything with an ice-like consistency.
While there is more than one way of making healthy vegan ice cream, for this recipe we’ll be freezing all the ingredients prior to blending them into delicious ice cream.
It may sometimes happen that you’ll be left with small chunks of ingredients that haven’t been completely blended (a piece of avocado here, a piece of beetroot there). That’s totally acceptable and I wouldn’t worry too much.
The whole blending process can be a little noisy since we’re dealing with frozen ingredients and a high-speed blender.
Course: Breakfast, Dessert
Cuisine: Dairy-Free, Gluten-Free, Keto, Raw Food, Sugar-Free, Vegan, Whole30
Keywords: avocado, easy ice cream, healthy ice cream, raspberries, red beet, vegan ice cream
Author: Marcel Corbeanu
Marcel Corbeanu

Hi, I'm Marcel! I'm a health coach, I write about health and wellness and I love cooking healthy food with fresh and simple ingredients.


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