[Recipe] Stay Cool With This Vegan Beet Root Ice Cream!

Keep summer treats sweet and healthy with this nutritious, vegan ice cream from Calabash Cove Resort and Spa in Saint Lucia!

Recipe

Yields 4 servings

• 4 bananas (peeled)
• 1 avocado (peeled, pit removed)
• 1 cup beetroot (peeled and chopped)
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• 1 tsp. ginger powder
• ½ cup sugar syrup (optional)

Chef’s tips: Calabash Cove’s executive chef Burt Jules recommends preparing all ingredients by freezing after peeling and chopping; use a zip lock bag for freezing to soften the ingredients for a smooth blend. Let ingredients sit for 5 to 10 minutes before processing.

Combine all ingredients in a blender. On high-speed setting in pulse mode, blend until smooth. Once desired consistency is achieved, transfer the ice cream to a container, cover and refreeze for 30 minutes. Serve and enjoy with your favorite toppings.