Print

Hibiscus Beet Nice Cream

A unique 3-ingredient nice cream with a beautiful balance of sweet banana, earthy beet, and tart, floral hibiscus. Simple and nourishing treat, dessert, snack, breakfast bowl, or add-on to lunch or dinner.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 large bowl
Author Noelle Parton

Ingredients

For the hibiscus water

  • 1 part dried hibiscus
  • 2 parts water

For the nice cream

  • 1 part beet diced (try 1)
  • 2 parts spotted bananas peeled and frozen (try 2-3)
  • Hibiscus water
  • Desired toppings - I used my sprouted rawnola banana, hemp seeds, raw cacao nibs, and fresh mint

Instructions

For the hibiscus water

  1. Soak about 1 part dried hibiscus in 2 parts water in a jar for at least 10 minutes. This can easily be made the night before, hours before, and even in a large amount to be kept in the fridge for about one week.

For the nice cream

  1. Add about double the amount of frozen banana to chopped beet into a high-speed blender or food processor. I would recommend starting with 1 medium beet and about 2-3 bananas.
  2. Use as much hibiscus water as desired, adding about 1-2 tablespoons at a time. The more you add, the more tart the nice cream will be. I would recommend starting with 2-3 tablespoons for that amount of banana and beet.
  3. Blend until smooth and creamy like soft-serve ice cream.
  4. Be cautious with the amount of the water you add as eventually it will be too thin and more like a smoothie (which would still be delicious!). If that is the case, simply blend additional beet or frozen banana.
  5. Taste and adjust if needed. Too beet-y? Add more frozen banana and hibiscus.