The Food Coach

Free Healthy Recipe - Berry and beetroot (beet) ice-cream/sorbet

Dairy free, Gluten free, Low carbohydrate, Low GI, Wheat Free

This is a very deep reddish-purplish ice-cream/sorbet and melts in the mouth with a delicious berry flavour. It is super-simple to make and apart from being delicious it's also impressive in terms of nutrient density. You can use popsicle moulds to freeze individual portions, or simply freeze in a glass loaf tin.

Recipe Courtesy of Exisle Publishing from the book Feed Your Brain: The Cookbook by Delia McCabe

Ingredients
1 cup macadamia nut, soaked in water for 2 - 3 hours, rinsed and drained well
¼ medium beetroot peeled and roughly chopped
0.12 cup maple syrup
½ cup blueberries
½ cup cherries, pitted

Image by Vanessa Russell

Method

Combine all the ingredients in a blender and blend until smooth and creamy. Transfer to a glass container that can hold 6 cups of liquid and place in the freezer. Stir the mixture every hour until it has frozen. (Alternatively, freeze the mixture in an ice-cream machine according to the instructions.)
Remove from the freezer half an hour before serving to soften slightly.

Tip
If you have a very powerful food processor or blender you can turn frozen fruit such as mangoes, bananas, pineapple, watermelon and berries of any variety into a sorbet in a few minutes. Simply add a few cups of frozen fruit and a little coconut milk to the food processor and blend on high until the mixture turns into a soft sorbet-like mixture. Serve immediately.

Makes 8 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time:
Ready in: 250 mins


Suitable for:
Dessert, Snack

Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 797 kj
Calories 190 kcal
Fat 17 g
Saturated Fat 5 g
Total Carbohydrate 7 g
Total Protein 2 g
Fibre 2 g