Beet Chocolate Chip Ice Cream

I was going to make the beet chocolate cake but it is summer so I thought – wait a minute – beets can make good ice cream too, right?!

Ingredients:
3 medium beets
1 tsp lemon juice
1 Tbsp gelatin – where to buy gelatin
1 can coconut milk – where to buy coconut milk
1/3 cup raw honey – where to buy natural sweeteners
4 egg yolks

Directions:
Preheat oven to 400 degrees and roast beets whole for 1 hour or until they can be pierced with a knife easily.  Cover beets in tin foil to cool (this will help them peel easily).  Peel beets and puree in a food processor with the lemon juice.  Strain through a mesh strainer into a bowl and set aside.

Heat the coconut milk and the honey and gelatin in a medium sauce pan on medium heat, until steaming, but not quite boiling. Turn heat down to low.  In a separate bowl, whisk the egg yolks. Once the coconut milk is steaming, add one small ladle of it to the egg yolks, and stir to combine. Slowly add two more small ladles full. This will temper the egg yolks, so they won’t scramble when you add them to the hot coconut milk

.  Slowly pour the egg yolk mixture back into the pan with the coconut milk, and whisk until slightly thickened, which will take several minutes. Make sure the mixture doesn’t boil, as this will scramble your eggs. When the mixture has thickened to the consistency of a thin custard, remove from heat and add the vanilla extract.
Whisk to blend beet mixture with coconut milk mixture.Transfer to a jar and refrigerate until very cold, overnight is best.  Once the mixture is cold, freeze in your ice cream maker according to the manufacturer’s instructions – add in chocolate chips right before ice cream is set.  Serve right away or freeze to further set the ice cream for a few hours. 
This post is featured in Real Food Freaks Freaky Friday series.

7 Comments

  1. Genevieve Pazdan says:

    Sounds delicious. How much gelatin do you use? It wasn't listed in ingredients section.

    1. Thank you for that catch! 1 Tbsp gelatin! I just updated the recipe.

    1. Pamela Almeida says:

      I’m wondering if this ice cream recipe and some of the other ones you have on your website could work with regular cream (cow’s) as well?

      1. It sure would – just sub in 3 cups of raw cream.

        1. Pamela Almeida says:

          Awesome, thank you!! I’m looking forward to trying it.

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