Don’t try this at home.
But if you do, definitely don’t eat it in front of anyone you’re trying to impress. Your teeth will be the color of a Barbie Glamour Gown.
I was inspired by Ali of Whole Life Nutrition to try my hand at making ice cream. Lilly’s bunny bowl full of fresh strawberry ice cream was too tempting to ignore. The fact that I didn’t own an ice cream maker did nothing to curb my enthusiasm. I’ve been saving a 20% off coupon from Bed, Bath & Beyond for something like this and figured it was time to give Ben & Jerry a run for their money.
No vanilla, chocolate or caramel pecan for me. Nooo way am I going to start my ice cream making career with something basic like that.
I’m also on a mission to use everything I find in my Grant Farms CSA box each week. No waste, I’m determined to creatively use every last lettuce leaf. So far, so good, although I’m only 1 week into the 26 week harvest. Last week’s bounty included several fresh herbs, French breakfast radishes, butter lettuce, green leaf lettuce, kale, spinach — and baby beets!
Hmmm? Beet ice cream? Sounds better than kale ice cream.
I figured no one had ever tried this before — until I googled “beet ice cream” and found that Todd and Diane at White On Rice Couple had a recipe for it and so did Michael Symon of the Food Network. Who makes beet ice cream? That’s down-right weird. Although they both looked good, I wanted to try it dairy-free and both recipes used cream.
Uh, it’s ice CREAM, why would it be dairy-free?
White On Rice Couple have a beautiful food blog stocked with recipes made from healthy, fresh, local ingredients. Plus, they’re just plain groovy people. Check them out.
Back to the task at hand. Dairy-free, beet ice cream. I knew I was going to use coconut milk for the cream substitution (that’s a basic for me), but I had no idea what else to do, so I went back to Ali’s ice cream recipe for inspiration. I can always count on Ali and Tom to come up nutritious, tasty and simple recipes. For a complete cooking guide to healthy fare, check out their Whole Life Nutrition Cookbook. It’s wonderful!
Beet Coconut Chocolate-Chip Ice Cream
what you need
2 cans “classic” coconut milk (the full-fat version)
1/2 cup pure maple syrup
2 cups beet juice
1/2 – 1 cup chocolate chips
Electric ice cream maker
what you do
I blended the coconut milk and maple syrup in my blender until mildly frothy and stored it in a large glass bottle in the refrigerator. My CSA delivery had a bunch of small baby beets – I had to add 6 larger beets to the mix. Trim the stems, scrub well and roast the beets in a 400 degree oven for about 45 to 60 minutes. I added the smaller ones half-way through the roasting process. For more information on how to roast beets, check here. (Next time, if there is a next time, I’m going to skip the roasting and use raw beets.) Let cool, trim ends, cut into chunks and run through a juicer or vita mix. I ended up with almost two cups of juiced beets. Blend all ingredients in mixer until creamy. Pour the mixture in the ice cream maker per manufacturer’s directions. I churned the ice cream for 25 minutes, then added the chocolate chips and churned it for another 5 minutes. Place in the freezer for several hours while you clean up the fuchsia mess that was once your kitchen.
Eat alone and don’t smile.
As you can see, I liked it. A lot. And no beety taste – seriously, you would never know it was made from a root vegetable.
The beet goes on,
P.S. Who wrote the song – The Beat Goes On? And when?