Raw Red Velvet Cake Ice-Cream

Raw Red Velvet Cake Ice-Cream

It all started with this incredible Red Velvet Smoothie recipe from Keepin’ It Kind. I couldn’t stop gawking at the incredible photos or daydreaming about what it would taste like.

So what if I’m Australian and have never tasted a Red Velvet Cake in my life? My imagination said it would be awesome. Anything that pretty has gotta be good, right?

Armed with my new ice-cream maker and oodles of enthusiasm I decided to try my hand at creating an ice-cream version. I kept it all raw and healthy but went a bit sweeter and denser for the ice-cream translation.

And the verdict? Oh my WOW, I am in love with a cake that I have never even bitten! I will be devouring this stuff all summer long. Healthy, satisfying and oh so delicious!

Oh and if beets freak you out, I implore you – just try this once. I’m pretty sure you’ll be crushing on it as hard as I am. ♥ (And if not, I happily accept ice-cream deliveries!)

Makes a large tub – probably about 6 serves (plus the serve I drank straight out of the blender, sshhhh):

  • 1 cup raw cashews 
  • 1 cup filtered water 
  • 10 frozen strawberries 
  • 2 small, very ripe bananas 
  • 1 small beetroot (pick the softest one you can find), peeled and grated or diced 
  • 6 medjool dates, pitted 
  • 1/2 tsp ground cinnamon 
  • 4 tbsp raw cacao powder 
  • Squeeze lemon juice 
  • Dash of sea salt 
  • 3 tbsp dark agave nectar 

Combine all ingredients in a high-speed blender and process until smooth and creamy.

Pour mixture into ice-cream maker and follow machine instructions.

Pour mixture into a freezer-proof container and freeze until hard.

Scoop ice-cream into bowls and enjoy your guilt-free, super healthy treat!

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