Hey, hey there everybody!  It's that time of year again -Summer! Who else besides me is in the mood for cold, sweet creamy desserts?  In moderation of course, remember we've got to keep our foods in balance and our organs happy so they love us back!  :-)  This recipe was inspired by the lovely Beet Boss Aarika Chilson, creator of Just Beet It (, who asked me to come up with a Nicecream recipe incorporating beets for her July 4th recipe share.  Thus... Pink Peppermint with Beet Brownie Bites Nicecream -so creamy and delicious!  

My recipe is built on the shoulders of Minimalist Baker's Creamy Vegan Mint Brownie Ice Cream recipe because...this was my first time ever making my own nicecream in a real ice cream maker so I wanted to be sure I was getting proportions right from a true expert! So that you all could experience bliss upon enjoying the finished product, of course.

A word on ice cream makers: If you haven't invested in your own ice cream maker, consider it if you want to do these nicecreams and really treat yourself and your loved ones well.  Stores like Sur La Table and Bed Bath and Beyond constantly have sales and coupons so expect to get minimum 20% off for a beautiful ice cream maker.   I bought Cuisinart's Gelateria model. It's super easy to use.


Pink Peppermint Nicecream

1 1/2 cups cashews -soaked 4-6 hours, rinsed and drained

1 14oz can of full fat coconut milk

1/3 cup maple syrup

1 tablespoon coconut sugar (optional)

3 tablespoons melted coconut oil

1/2 cup mint leaves

1 teaspoon peppermint extract

1 teaspoons vanilla powder

generous pinch of sea salt

1/4-1/3 cup fresh raw beet juice (save the pulp for the beet brownie bites)

Beet Brownie Bites

1 1/4 cup toasted walnuts

1 cup pitted Medjool dates

1/3 cup cacao powder

generous pink of sea salt

1/2 cup raw beet pulp


1. Soak cashews in filtered water 4-6 hours, rinse thoroughly and drain. 

2. Wash and peel medium size beet and juice raw beet in a juicer. Keep juice and pulp in separate containers until ready to use.  If you don't have a juicer you can grate raw beet on a box grater or any kind you have on hand and then place grated beet into a cheese cloth and carefully squeeze juice from the pulp. 

3. Place all Pink Peppermint nicecream ingredients in a high speed blender: cashews, coconut milk, maple syrup, coconut sugar, coconut oil, mint leaves, peppermint extract, sea salt, vanilla, and beet juice -and liquify on hight for 2-3 minutes or until smooth consistency is achieved.  Adjust flavor to taste. 

4. Cool liquid in fridge for 30 minutes. This will drastically decrease time it takes to make the ice cream.

5. While liquid is cooling, turn over to 400F and toast walnuts 3-4 minutes, careful they don't over toast! 

6. In food processor, add Beet Brownie Bite ingredients: walnuts, dates, cacao powder, sea salt, and beet pulp and process on high until dough-like consistency is achieved, 1-2 minutes, stopping as needed to scrape down sides of container to effectively combine all ingredients.

7. Transfer brownie dough to a plate and press to form an even dough. Cool in freezer 10-15 minutes (optional). 

8. Pour cooled nicecream liquid into properly prepared ice cream maker and churn until ice cream consistency is nearly achieved.  (Mine took only 15 minutes.)

9. Add chunks of brownie dough to mixture while ice cream maker is finishing churning process.  If you missed that perfect moment and your nicecream is already to hard then simple break dough into chunks and mix in by hand. (It's still going to taste delicious.)

10. Enjoy immediately or transfer to an ice cream storage container and freeze until ready to eat it later.

I'd love to hear how this recipe turns out for you!

With LOVE,

Jennifer @foodsoulutions