This Honey Roasted Beet Nice Cream is dairy free, vegan and uses just four ingredients. No food coloring necessary to get this gorgeous color, but it is a fun and frozen way to get vegetables in your dessert!
Beet Ice Cream
This Honey Roasted Beet Nice Cream is dairy free, vegan and uses just four ingredients. No food coloring necessary to get this gorgeous color, but it is a fun and frozen way to get vegetables in your dessert!
Ingredients
- 1/2 lb Gwillimdale Beets
- 1/2 tbsp Avocado Oil
- 1/2 tbsp Honey
- 4 medium Frozen, over ripe Bananas
Instructions
- Turn the oven on to 425 degrees F. Take out a sheet pan and line it with parchment paper. Using a cutting board and large sharp knife, slice the tops and roots off each beet. With a vegetable peeler, peel the skin of the beet off. Then cut the beet into small pieces, roughly half an inch cubed.
- Spread the beets out on the sheet pan and measure out ½ tablespoon of oil, drizzling it over the beets. Do the same with ½ tablespoon of honey, then mix the beets, oil, and honey together until the beets are evenly coated.
- Cook in the oven for roughly 25 minutes, until the beets are tender and a fork inserted into the beets goes in smoothly. Let the beets cool completely, until they are no longer warm to the touch.
- Place four medium-sized frozen bananas into a food processor. Dump the cooked beets into the food processor and blend until everything is incorporated together and smooth. You may need to stop and push the mixture down with a spatula to help the blending process.
- The mixture can be eaten promptly or frozen in a sealed container for several days.