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Beet matcha ice cream

Beet matcha Ice cream

Beet matcha ice cream is not only for the connoisseur or these of required tastes but for everyone who kind of is searching for a bit something extra to pizzaz up their day. I recently jumped on the beet bandwagon, and I might be a couple months too late no thanx to living in the countryside. Where things aren’t as accessible when you want to live a healthy lifestyle. Finally, I found beet powder and it tastes super amazing, so sweet and has the most vibrant color!

Beet matcha ice cream is not only for the connoisseur or these of required tastes but for everyone who kind of is searching for a bit something extra to pizzaz up their day. I recently jumped on the beet bandwagon, and I might be a couple months too late no thanx to living in the countryside. Where things aren’t as accessible when you want to live a healthy lifestyle. Finally, I found beet powder and it tastes super amazing, so sweet and has the most vibrant color!

Beet matcha ice cream

Not only do you have these two superfood powders in ice cream form, but imagine served with Charcoal ice cones. I say, taste explosion! There is the sweetness of beetroot, the bitter taste of matcha coming through and then the gritty taste of charcoal. You can vary the tastes according to your liking, maybe you’d like to try plain old beetroot with no flavor ice cream cones. That will work pretty well too! I’m sure, but I opt sometimes for a bit more daring taste combo’s which is not always for the faint of heart.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Beet matcha ice cream

Beet matcha ice seam

Ingredients 

  • 1 x400ml can coconut cream
  • 1 1/2 cups soaked cashews
  • 1/4 cup agave or maple syrup
  • 1 1/2 tsp beet powder
  • 1 tsp matcha powder
  • 1 tsp vanilla essence
  • Pinch of salt

Charcoal ice cream cones

  • 100g spelt flour (normal flour can be used too)
  • 130g coconut sugar
  • 2 tbsp coconut cream
  • 1 tsp activated charcoal
  • Pinch of salt
  • parchment paper or a silicone baking sheet

I adapted this recipe for the ice cream cones from Plusunmiettedanslassiette

Method

  1. Drain the cashews and place in a food processor, blend till smooth, whilst adding a bit of the coconut cream.
  2. Whip up the rest of the coconut cream and fold in the cashews, add the sweetener, salt, and vanilla.
  3. Divide the batter and then add the superfood powders to each individual batters.
  4. Mix well and then place parchment paper in a plastic container or a bread shaped tin, layer these two with each other.
  5. Freeze for up to 3 hours; stirring every 30 minutes if you can, if not, remove at least 40 minutes before serving so you can soften the batter up again, (pulse a bit in a food processor if you want-the layers might not be as visible) and serve.

Charcoal ice cream cones 

  1. Preheat oven to 210 degrees Celcius.
  2. Mix all these ingredients together until you have a pliable batter, make use of parchment paper to bake these on.
  3. Scoop about 1 1/2 tbsp out for each cone, spread them out 10-12 cm with the help of a tablespoon or a spatula.
  4. Bake two at a time, bake for 3minutes till brown.
  5. Remove immediately from the oven and make use of paper towels or aluminum foil (since it’s pretty hot) to form the ice cream cones.
  6. You can make use of a waffle maker or a pancake maker to bake these cones too. (depending on the type of model)

Hope you give this recipe a try, I would love to get some feedback!

M*

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