Lovin’ all the latte blends that are now available, made from various superfoods and in a rainbow 🌈 of colours! Used the beautiful beetroot latte powder by Blume with this delicious pink mylk ice cream. Just in times for Mothers’ Day too! 😄

Ingredients

1/2 cup 35% (heavy) cream
1/3 cup unsweetened almond milk
2 Tbsp monkfruit sweetener
1 tsp Blume Beetroot Blend

Yields: 1 serving
Per serving*:
Calories: 431
Net carbs: 2
Protein (grams): 4
Fat (grams): 40

Prep time: 2 min
Cook time: 10 min
Total time: 4 hours 12 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small saucepan, whisk together all the ingredients over medium-high heat and bring them to a slow simmer.

Transfer the ice cream base to a mason jar and allow it to cool at room temperature for 15 min, then refridgerate a minimum of 4 hours or overnight, until chilled.

Pour the ice cream mixture into the churner and turn it on.

Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.

Allow to churn for about 30-45 min, scrapping the sides every few minutes, or following the instructions for your model of ice cream maker. Then, simply enjoy!