Beetroot and strawberry vegan ice cream recipe

Photography and styling Aimee Magne.

Craving a healthful pick-me-up ice cream treat this summer? This is delicious and loaded with great vitamins. I sneakily hide a vegetable in it too. However, you’ll need a powerful blender so that it makes the ingredients blend to that ice cream-like consistency. The result of this recipe is creamy, yummy, summery goodness. Tell your friends afterwards they’ve just eaten carrot and beetroot!

Serves 2


1 cup cashew or almond milk

380g frozen strawberries (these must be frozen to get the ice cream consistency perfect)

2 teaspoons beetroot powder

1 carrot, peeled and chopped

1 generous tablespoon pure maple syrup

1 tablespoon vegan collagen powder, optional


Place all the ingredients in a blender and blend. It won’t take long until it is smooth – usually about 30 seconds to 1 minute at the most.

Make sure you blend it well so you don’t get bits of carrot, but be sure to not over-blend it otherwise you get a more liquid consistency that can’t be scooped up into a cone.


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