Raspberry-Beet Ice Cream
· 1 cup full-fat coconut milk
· 1 cup raspberries
· 2 small beets, boiled and peeled (about 1 cup)
· ¼ cup beet cook water
· 4 tbsp. coconut nectar
· 1 tsp. vanilla
· ¼ tsp. salt
Blend all ingredients together until smooth in a blender. Chill in the fridge for at least 6 hours, then churn in an ice-cream maker and transfer to the freezer for a few hours before serving, or just freeze the whole mixture in a pan. Enjoy with toppings of your choice!
A classically trained chef turned raw-dessert chef, she is a
travel bug, a chocoholic, and a certified yoga instructor.