Chocolate Chunk Beet Ice Cream
A creamy, plant-based chocolate chunk beet ice cream that’s naturally sweetened and rich in healthy fats. Perfect for a quick, satisfying dessert, this vegan red velvet-inspired treat is easy to make with or without an ice cream machine.
Equipment
- 1 Food processor or high-speed blender
- 1 ice cream machine (optional)
- 1 freezer-safe container
- 1 ice cream scoop
- Measuring Cups and Spoons
Ingredients
- 18 oz cooked beets
- 1 cup full-fat coconut milk
- ¼ cup agave syrup
- 0.8- inch piece fresh ginger
- 3 tablespoons dark chocolate chopped
Instructions
- Prepare the Beet Base: Start by ensuring your beets are fully cooked, tender, and cooled. You can roast, boil, or steam them until they are easily pierced with a fork. Once cooked, peel and roughly chop them into smaller pieces for easier processing. This base will give the ice cream its natural vibrant red color and subtle earthy sweetness.
- Blend Ingredients to Perfection: In a high-speed food processor or blender, combine the chopped cooked beets, full-fat coconut milk, agave syrup, and fresh ginger. Blend the mixture on high until it becomes completely smooth and creamy, with no visible beet chunks. The ginger adds a gentle zing that balances the natural sweetness of the beets. Taste the mixture and adjust sweetness if needed, keeping in mind the chocolate chunks will add bursts of sweetness later.
- Chill the Mixture (Optional but Recommended): For a smoother texture, cover the blended beet mixture and refrigerate for at least 30 minutes before freezing. Chilling helps the mixture thicken slightly, which improves the creaminess of the final ice cream. This step is especially helpful if you don’t have an ice cream machine.
- Freeze Using an Ice Cream Machine (Recommended Method): Pour the chilled beet mixture into your ice cream machine, following the manufacturer’s instructions carefully. Allow the machine to churn until the mixture thickens into a soft-serve consistency. This process usually takes 20–30 minutes, depending on your machine. The churning incorporates air, making the ice cream light, creamy, and perfectly smooth.
- Fold in Chocolate Chunks: Once the mixture has reached a soft-serve stage, gently fold in the chopped dark chocolate pieces using a spatula. Make sure the chocolate is evenly distributed throughout the ice cream, creating pockets of rich chocolate in every scoop. Avoid overmixing, which can melt the chocolate or reduce the creamy texture.
- Final Freeze for Firmness: Transfer the ice cream into a freezer-safe container, smoothing the top with a spatula. Cover the container tightly and freeze for an additional 2 hours to allow the ice cream to firm up completely. This step ensures the ice cream holds its shape when scooped and has the perfect consistency.
- No-Churn Freezing Alternative: If you don’t have an ice cream machine, simply pour the beet mixture into a freezer-safe container and stir in the chocolate chunks. Place the container in the freezer. Every 20–30 minutes for the next 4 hours, remove the container and whisk the mixture thoroughly to prevent large ice crystals from forming. Continue this process until the ice cream is creamy and firm.
- Prepare for Serving: Remove the ice cream from the freezer 5–10 minutes before serving to allow it to soften slightly. This makes scooping much easier and ensures a creamy texture. Use a proper ice cream scoop for best results, creating round, visually appealing servings.
- Optional Garnishing Tips: For a beautiful presentation, sprinkle a few extra chocolate chunks or a light dusting of cocoa powder on top. Fresh mint leaves or finely grated beetroot can also add a colorful and elegant touch, perfect for serving guests or family dessert nights.
- Enjoy Mindfully: Serve immediately and savor the creamy, slightly earthy sweetness balanced with rich chocolate bursts. Store any leftovers in a tightly sealed container in the freezer for up to 1 week, ensuring the ice cream stays flavorful and creamy without freezer burn.
Notes
- For the best flavor and color, use fresh, cooked beets that are tender and fully sweet. Roasting the beets intensifies their natural sweetness, while steaming keeps them milder and earthier.
- Full-fat coconut milk is essential for a creamy, rich texture; low-fat versions may result in icy or grainy ice cream.
- Agave syrup can be substituted with maple syrup or coconut sugar for alternative natural sweetness. Adjust to taste.
- Dark chocolate with at least 70% cocoa works best; it balances the sweetness of the beets without overpowering them.
- If you prefer a smoother texture, strain the blended mixture through a fine-mesh sieve before freezing.
