123g(½ cup)Roasted Beet Puree(directions in this post)
¼cupUnsweetened Vanilla Almond Milk
2tspLiquid Stevia Extract
½tbsVanilla Paste
½tbsNatural Butter Flavor
2tspApple Cider Vinegar
20g(¼ cup)Unsweetened Natural Cocoa Powder
Instructions
Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid mixer attachment).
Place a large, freezer-safe bowl in the freezer (this is the bowl you will be storing the ice cream in, so make sure it is large enough to hold 3 cups of ice cream).
In a blender or food processor, add the cottage cheese, beet puree, almond milk, stevia extract, vanilla paste, and butter flavor. Puree until smooth.
Add the cocoa powder and blend again. Then, add the vinegar and blend one last time.
Assemble the ice cream machine and bowl and pour in the ice cream batter. Churn for 15-20 minutes, or until a soft serve consistency.
Scoop the ice cream into the chilled dish and freeze until firm to your liking (for me, that’s ~2 hours). Scoop into bowls and serve with a sprinkle of chocolate chips. Enjoy!
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