coconut beet ice cream.

Dessert? On this blog? I know, I was surprised, too.
We don't tend to do a lot of desserts over in the From the Ground Up kitchen. My sugar-freedom and general preference to not fuel my inner sugar-monster tend to win out over preparing sweet things. But today is an exception (you'll see why)...

This little 'accident' was a happy one! Initially intended to be a pre-dinner chilled soup, my trusty taste-tester husband pointed out that it was very dessert-like... so I left it in the freezer a little longer and served it after dinner instead. Great success (super easy AND sugar-free). Give this a go when your next ice cream craving hits and notice how the simple sweetness of beets + coconut milk might just be what you need. 


2 cups roasted beets (make them in advance and save some time!)

2 cups roasted beets (make them in advance and save some time!) 

2 cups coconut milk, organic if you can.

Toss in the blender and watch the magic happen! The coconut milk became a little whipped-cream-like in consistency, but a vigorous stir evened things out a little (and made it nice and smooth throughout).  

coconut beet 'ice cream'.
Serves 4
Sweet, sweet beets meet sweet, sweet coconut milk for a sugar-free (surprisingly good) vegan dessert. Also makes a great chilled soup!
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
  1. 2 cups roasted beets
  2. 2 cups coconut milk
  3. optional few tbsp of almond milk
  4. cinnamon for serving
  5. (2 cloves garlic + dash of sea salt if you're making soup)
  1. 1. Combine beets and coconut milk in blender and combine until smooth (about 2 minutes).
  2. 2. Add a little almond milk if mixture seems too thick: you want it to be ice-cream like in consistency (and even more fluid if you're making this as a soup.)
  3. 3. Transfer mixture to stainless steel bowl and chill in freezer for 25 minutes.
  4. 4. Serve with a little cinnamon on top.
  1. If you're using beets you've roasted in advance, this is super quick to throw together. If you're newly roasting beets to start this recipe, allow 40 minutes to cook them at 400F (tossed with a little olive oil and spread on a baking tray), plus about 30 minutes to cool before blending.
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