Farmer's market season has officially started!! I look forward to our CSA share every year like a kid looks forward to Christmas. The abundance of fresh veggies, insanely bright and fragrant berries, and delicious cheeses (I am weak for farm fresh chevre) can only mean one thing: my fridge is bursting. It also means I will undoubtedly buy way too much stuff the first few weeks of our CSA and then be at a loss for what to do with it all.
I picked up some huge, beautiful beets one the first week of our CSA since I needed some roasted beets for a freelance piece I was working on. Apparently in my mind, it is totally rationale to buy two beets the size of your face for one, small dish. Suffice it to say, those roasted beets have been staring at me every time I carefully pry open the fridge.
I wanted to do something unique with them and then it hit me, beet ice cream. And not just any ice cream. Beet banana softserve. I told you I was dreaming up crazy combinations for banana ice cream! This recipe is mash up of my (strangely, yet awesomely) popular red velvet beet smoothie and this vegan banana ice cream. I like to keep it softserve consistency and top mine with a little vanilla sweetened greek yogurt and almond meal - it's like eating frosting and cake crumbs but with way less calories. This could be dangerous.
Red Velvet Beet Softserve
Yields: 1/2 quart of softserve
3 ripe bananas, frozen in advanced
1 cup roasted beets (see this post for how to roast beets)
1/2 cup + 1 Tbsp. cocoa powder
3/4 cup vanilla soymilk
a few drops of liquid stevia or liquid sweetener of your choice
greek yogurt or soy yogurt, vanilla or plain
almond meal, for garnish
1. In a food processor, process your beets and bananas together until thick and creamy.
2. Add cocoa powder and process until mostly incorporated. Slowly add soymilk until it reaches your desired consistency.
3. Taste and add sweetner if desired.
4. Garnish with greek yogurt and almond meal before serving. Store in your freezer.