Coconut Beet Ice Cream with Crunchy Coconut Chips (Dairy-Free)

The motivation behind this ice cream was 100% superficial: that beautiful, rich beet pink colour! Mixed with coconut milk this sweet vegetable juice becomes a lighter, even brighter pink. Turns out these two ingredients are a delicious flavour pairing, too. My brother came over and tried some. He said, “If this were a flavour at Rain or Shine, I’d order it!”


2 c. coconut milk
1 1/2 tbsp. arrowroot powder (or corn starch)
1 1/2 c. beet juice (make your own or buy some at the nearest cold pressed juice shop)
1/2 c. coconut sugar (or less)
2 tbsp. vanilla
1 1/2 tsp. salt (or more, to taste)
3/4 c. coconut chips (optional garnish)


1. In a small bowl, whisk together 1 cup of coconut milk and the arrowroot powder.

2. In a medium saucepan, heat your remaining coconut milk over a low flame. Once heated, add the coconut milk/arrowroot powder mixture. It will thicken pretty quickly. Keep stirring and then remove from heat.

3. Add all other ingredients (except coconut chips) to your coconut milk saucepan and whisk until smooth. Put in fridge to chill.

4. Once nice and cold, add this mixture to your ice cream maker and churn until it reaches your desired thickness. Garnish with coconut chips and a splash of coconut milk.

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