Raw Red Velvet Chocolate Chunk Ice Cream

By Chef: Alex Malinsky
Posted: March 18, 2013


Click to rate this post!
[Total: 0 Average: 0]

Ice cream or cake for dessert? Why not have both. “The thought of red velvet ice cream sounded good, but I would not buy it at the store since it was all dairy and filled with refined sugar and artificial color.  This seemed like a good opportunity to make my own red velvet ice cream.”


Ice Cream:

  • 1  cup coconut water
  • 2  cups organic strawberries
  • 2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
  • 2 cups soaked raw cashews, drained (soaked at least 4 hours)
  • 1/2 cup raw agave nectar or raw honey or raw coconut nectar
  • seeds of one vanilla bean
  • a pinch of sea salt
  • 1/2 cup coconut oil, warmed to liquid
  • 3 inch chunk organic raw beet
  • 1 cup chopped raw chocolate


Add coconut water to a food processor, along with cashews, coconut, agave nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Remove 1/3 of the mixture and place in a bowl in the fridge.  Add the beet to the remaining mixture in the food processor and process until well blended.  Pour through a fine meshed strainer to remove any coconut or beet bits.  Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, stir in chocolate. and pour 1/3 of it into a freezer safe container with a lid, then add some of the plain vanilla mixture in Tbspfuls.  Add half the remaining red ice cream, then more drops of vanilla.  Add the rest of the red mixture, then the last of the vanilla.  Swirl with a knife.  Set in the freezer for about 4 hours, or overnight before serving.