Discover the Secret to Beetroot Coconut Ice Cream Perfection!

Creating a Unique Ice Cream Flavor

Today, I am excited to share with you a completely new and innovative ice cream recipe that I have been experimenting with. As the seasons change and the weather starts to cool down, I always find comfort in a sweet treat like ice cream, but I wanted to create something that is truly one-of-a-kind.

Ingredients:

• Beetroot (150g)
• Coconut Milk (400ml)
• Maple Syrup (100g)
• Vanilla Extract (10ml)
• Chia Seeds (20g)

Kitchen Tools:

• Blender
• Saucepan
• Ice Cream Maker

To start, peel and chop the beetroot into small chunks. In a saucepan, combine the chopped beetroot, coconut milk, and maple syrup. Bring the mixture to a gentle simmer over medium heat and let it cook until the beetroot is tender. Remove from heat and allow it to cool slightly.

Once the mixture has cooled, transfer it to a blender and blend until smooth. Add in the vanilla extract and chia seeds, blending until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

After churning, transfer the ice cream to a container and freeze for at least 4 hours, or until firm. Serve the beetroot coconut ice cream in bowls or cones, and enjoy the unique combination of flavors.

The approximate total weight of the cooked dish is 670g, with approximately 4 servings. Each serving weighs around 168g, and has an approximate calorie count of 220 calories.

One clever tip for this recipe is to sprinkle some toasted coconut flakes on top of the ice cream for added texture and flavor. It adds a crunchy element that pairs perfectly with the creamy and earthy beetroot coconut base.

I hope you give this unique ice cream flavor a try and feel free to get creative with your own additions or modifications. Enjoy!