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Berry Beet Ice Cream Sandwiches

Cool down with these Berry Beet Ice Cream Sandwiches

Cookie Dough

1/2 cup Rootalive Organic banana flour

1/2 cup oat flour

4 tablespoons Rootalive Organic coconut flour

1/3 cup + 1 tablespoon warm water

1/4 cup maple syrup or agave

2 teaspoons Rootalive melted Organic coconut oil

Whisk the dry ingredients together in a mixing bowl. Add the wet ingredients and stir well to combine. The dough will start to thicken and firm up a bit. Divide into two parts. Press into the bottom of a parchment paper lined 5”x 4” container or a similar size. Set the other half aside in a sealed container so that it doesn’t dry out.

Berry Beet Ice Cream

1 1/2 cups packed strawberries and raspberries

1 cup Rootalive Organic coconut milk

2/3 cup raw cashews

1/4 cup maple syrup

2 teaspoons Rootalive Organic beetroot powder

Blend all ingredients in a high speed blender until smooth. Pour over the first layer of cookie dough. Place into the freezer until solid and then press the second piece of cookie dough evenly on top. Remove from the container and transfer to a cutting board. Slice into bars. Use a large knife run under warm water to help with slicing. Store in the freezer in a sealed container for up to 3 months.

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