Vegan Beetroot Ice Cream with Chocolate Chips
Bright, creamy, and deliciously indulgent, this vegan beetroot ice cream brings together the natural sweetness of roasted beets, the creaminess of coconut milk, and the irresistible crunch of chocolate chips. A colorful, dairy-free dessert that’s as delightful to eat as it is to look at!
- Prep Time: 15 minutes
- Cook Time: 1 hour (roasting + chilling)
- Total Time: ~6 hours (includes freezing)
- Yield: 4–6 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
Scale
Ice Cream Base:
- 2 medium beets (about 1 cup roasted and pureed)
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- ¾ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
Mix-Ins:
- ½ cup vegan chocolate chips
- 2 tbsp shredded coconut (optional)
Instructions
- Roast the Beets:
Preheat your oven to 400°F (200°C). Wash and wrap beets in foil. Roast on a baking sheet for 45–60 minutes, or until fork-tender. Peel and puree once cooled. - Blend Everything:
In a blender, combine beet puree, coconut milk, coconut cream, maple syrup, vanilla extract, and salt. Blend until smooth and creamy. Taste and adjust sweetness if needed. - Chill the Mixture:
Pour the mixture into a bowl, cover with plastic wrap (directly on the surface), and refrigerate for at least 2 hours or overnight. - Churn It:
Transfer the chilled mixture into an ice cream maker and churn for 20–25 minutes. Add chocolate chips and coconut during the last 5 minutes. (No ice cream maker? Pour the mixture into a container and stir every 30 minutes for 3–4 hours.) - Freeze for Firmness:
Spoon the churned ice cream into an airtight container, smooth the top, and press parchment paper directly on the surface. Freeze for 2–3 hours. - Serve and Enjoy:
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Top with extra chocolate chips or shredded coconut for a treat!
Notes
- Serving Suggestions: Pair with vegan brownies or garnish with fresh mint leaves for a pop of freshness.
- Tips & Tricks: Use roasted sweet potato instead of beet for a milder flavor, or add a pinch of cinnamon for warmth.
- Storage: Keep in an airtight container in the freezer for up to 7 days. Let it soften at room temperature before scooping.