This ice cream is a fantastic weekend treat! It’s natural pink colour comes from the raspberry, goji and even beetroot!
Serves 3-4 (or two if you are ice cream obsessed!)
- 3 bananas- chunked and pre-frozen
- 1 cup frozen raspberries
- 1 cooked beetroot (I bought it pre-packed, a couple of teaspoons of beetroot powder would work too)
- 1/4 cup goji berries (pre-ground if you want very small pieces)
- 1 tsp baobab powder
- A few drops stevia (optional for a touch extra sweetness)
Blend all ingredients together until smooth- but don’t over blend as the ice-cream consistency will begin to soften. I added most of the raspberries into the blend, then added the last few for decoration.
You can serve this immediately as a soft serve or spread into a tub and freeze for a few hours to serve with a scoop. Because this ice-cream used a banana base, there is no need for an ice cream maker and the ice cream won’t form icy crystals as some ice creams can tend to. It’s a winner! Give it a try and curl up on the couch this weekend and enjoy!
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