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This red beet vegan ice cream recipe holds a special place in my heart because it was the first ever homemade vegan ice cream that I made. It’s smooth and naturally creamy, vegan and low-carb, plus it’s delicious and you have to try it.

This is the story of how this ice cream 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, we made black coffee (my wife’s recipe) skipping breakfast as we usually do. But something was different after all … it was the day we’d make out first vegan ice cream.

Big serving of Red Beet Vegan Ice Cream.

Our first homemade ice cream

In the last years we shifted our diet towards eating more plants, low-carb desserts (many are raw) and freshly made smoothies. 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 and no ice cream maker. Our recipe is based on banana and avocado, with a touch of red beet. Sounds pretty simple, right? Well …

Frankly, we have no idea how it’s going to turn out or if it’s going to be edible in the end. We’re looking for that creamy consistency and a refreshing taste, but at this point we don’t know what to expect.

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

A few minutes later …

I’m happy to report that we made our ice cream after all. It turned out unexpectedly good and you can find the recipe below. We took some pictures and ate the whole batch on the spot, so I guess this is solid proof that it turned out great after all.

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

Easy to make
Refreshing
Perfectly sweet
Nourishing
Creamy
Healthy
& Easy to Make
Great as breakfast or dessert

That was the story of our first banana and red beet vegan ice cream recipe. If you decide to try our recipe, share a photo on Instagram and tag it #refrehsmyhealth so I can see how it turned out.

Big serving of Red Beet Vegan Ice Cream.

Have you made your own ice cream before? Would you try this recipe? Let me know what you think in the comments below.

Big serving of Red Beet Vegan Ice Cream.

Red Beet Vegan Ice Cream

Prep Time: 20 mins
Cook Time: 0 mins
Freezer Time 4 hrs
Servings: 6 servings (2 scoops/serving)
Author: Marcel Corbeanu
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This banana and red beet ice cream really hits the spot for me. It's smooth and naturally creamy, vegan, always low-carb, plus it’s delicious and always nourishing.

Ingredients

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

Instructions

  • Prepare the ingredients by peeling and chopping them as indicated.
  • We need to freeze the ingredients before processing them in the 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 the ingredients have become rock solid.
  • Remove from the freezer, remove frozen ingredients from the bags and transfer them into the blender. Let them sit there for 5-10 minutes before processing (since they are rock solid and you may not be able to blend them right away).
  • Using the pulse and high-speed settings, process the ingredients until they reach a creamy and soft consistency. Stop from time to time to scrape the contents towards the inside of the blender jar.
  • Once your ice cream has reached the desired texture, transfer into a bowl and portion into desired sizes.
  • You can serve it as is or store in the freezer for up to a week.

Notes

While there certainly is more than one way of making healthy ice cream, for this recipe we’ll be freezing all the ingredients prior to blending them into the actual ice cream.
Since we deal with frozen ingredients here, you’ll need a powerful blender that can easily chop everything.
It may sometimes happen that you’ll be left with small chunks of ingredients that haven’t been completely blended (a piece of avocado, a piece of red beet, etc). That’s totally acceptable and I wouldn’t worry too much about it.
The whole blending process can be a little noisy since we’re dealing with frozen ingredients. This also depends on the type of blender you’re using.
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
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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