Beetroot, cacao and coconut ice cream

Serves: 1

Prep Time: 5 mins (+30 mins if bananas and strawberries not already frozen)


  • 2 bananas, frozen
  • 1 cup strawberries, frozen
  • 1/2  fresh beetroot
  • 1/4 cup almond milk (if you are making a raw version of this you will need to make sure you use raw almond milk)

Optional toppings

  • Unsweetened dissected coconut to taste
  • Cacao nibs to taste. I use these ones.

Brighten up your plate and your day with this totally addictive beetroot cacao and coconut ice cream.

The earthy beetroot works perfectly with the sweetness of the bananas and strawberries to make a delightful and scrumptious treat. Except it’s not really a treat as it’s packed with so much goodness you could eat it anytime.

The beetroot may look humble but its unique group of antioxidants known as betacyanins are what give it its unique colour and are the source of its nutritional power; supporting the liver, improving circulation and purifying the blood.


  1. Slice up two bananas and place them into the freezer along with the strawberries, preferably overnight but for at last 30 mins if not.
  2. Place the frozen bananas, frozen strawberries, and beetroot in the blender.  Then pour the almond milk over them. Process until you achieve an ice-cream like consistency.  You can play with the fruit to almond milk ratio depending on how thick you like it.
  3. Once finished you can pop the ice cream into a tub in the freezer to save it for a rainy day, or serve immediately. Top with cacao nibs, and unsweetened dissected coconut before serving.

Feel free to share all your lovely creations with me on instagram @jennifermedhurst or twitter @jennmedhurst