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!
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.