Easy and Sweet! Beautiful Beet Ice Cream

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For quite some time, I’ve been into creating savory desserts. But baking in this summer heat wave is not an option, so I decided to take a stab at vegan ice cream.

Why vegan? It began when my partner discovered his cholesterol was off the charts. Though he’s in his early 30′s and active, (he does martial arts 3-4xs/week), he was told he would need medication if he could not get it under control.  We looked into the benefits of a plant-based diet and decided to start with that.

For 4 months we went completely vegan. And it worked! His cholesterol dropped about 75 points!  We were so excited.

But then we were at a crossroads. Do we continue to eat vegan? Do we fall back to old habits? We felt so good with this diet, it was an easy choice to continue.

And I am happy we decided to stick with it; essentially, we are about 90% vegan. We’ve become whizzes in the kitchen. Vegan skills are easy to learn, and we are always up for a culinary challenge.

Homemade vegan ice cream poses a challenge, but I’d been successful in my first attempts and knew that I was ready for something more advanced. Cue my CSA… a delivery of vibrant beets inspired me! I gathered my ingredients and set out to make a pint.

Ingredients:
½ raw beet, shredded
1 to 1 1/3 cup soy based creamer
1 tsp olive oil
2 – 3 tbsp agave nectar

Preparation:
Heat oil in a skillet
Add shredded beets and cook for 3-5 minutes until beets begin to brighten
Remove from heat and transfer beets to a bowl
Mix in other ingredients
Stir well
(optional, I didn’t) blend ingredients for a consistent batter

Refrigerate for 30 mins to an hour
Add ingredients to a pint-sized ice cream mixer
Follow directions for your ice cream mixer
Enjoy!

As soon as this savory desert was done, we devoured it! Now, I love beets, so I knew I’d like it, but my partner is not a a huge fan, so I was glad that he liked it as well. He did offer constructive criticism: blending the batter to a smoother constancy would be better. He found the chunks to be too much of a reminder that yes, indeed, he was eating a beet ice cream. But in the end, it turned out great and we both considered it a hit. We’ll definitely make it again.

Guest contributor Vanessa Melissa lives in Amherst, New York.

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  1. Vanilla Beet Ice Cream « The Ginger Kitchen | August 6, 2012
  1. Colleen says:

    This looks delicious! Check out Amber’s dairy version on Ginger Kitchen! http://thegingerkitchen.com/2012/08/06/vanilla-beet-ice-cream/

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