Summary
We are all about seasonal food, and beetroot is our flavour of the month!
It’s almost impossible to imagine warm summer days without a good amount of this classic dessert. Ice cream comes in thousands of different options and flavours. Most of the time, it contains tons of processed sugar most people wish to avoid. This homemade summer beet ice cream recipe uses healthy beetroots as its base. While low in calories, beets are an excellent source of fibre, vitamin C, and folate. They are proven to help lower blood pressure and improve the overall immune system. Furthermore, when properly combined with other ingredients, beets can be used for different meal and dessert recipes and still taste delicious.
For this recipe, you will need some ripe, creamy bananas, Greek yoghurt, your favourite sweetener, and vanilla extract. Adding the smallest amount of rum extract is not necessary but does give this ice cream its final touch. Finally, all you have to do is combine the ingredients and freeze the ice cream until you’re ready to enjoy it. You really can’t beet it! (I know, sorry, couldn’t resist it!)
Ingredients
- Serves 4
- 2 medium beetroots, chopped and roasted
- 2 cups Greek yogurt
- 2 frozen bananas, chopped
- 1tbsp granulated stevia (or sweetener of choice. Adjust accordingly)
- 1 tsp vanilla extract
- ΒΌ tsp rum extract
Method
- Combine all ingredients in a food processor and process until completely smooth.
- Place in a deep container and freeze for at least 2 hours before serving.
- Optionally, sprinkle with ground nuts, chocolate sprinkles, or drizzle with coconut syrup before serving.
Nutritional Content (per serving)
Calories
128kcal
Fat
4g
Sat Fat
2.6g
Protein
8g
Carbs
14.1g
Sugar
9.3g
Fibre
2g
