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–+ servings
Three glasses of frozen beet-ginger milkshake for Full GAPS

Frozen Beet-Ginger Milkshake for Full GAPS

A thick frozen Full GAPS milkshake made with cooked beets, homemade coconut milk and cream, raw honey, fresh ginger, and homemade vanilla.
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Prep Time 15 minutes
Cook Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 30 minutes
Servings: 3 servings
Course: Beverage, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Frozen Beet-Ginger Milkshake

Equipment

  • Stainless-steel saucepan with steamer basket and lid
  • Shallow glass dish or uncoated stainless-steel sheet pan
  • High-powered blender with complete glass jar and secure lid
  • Measuring cups and spoons
  • Three serving glasses

Method
 

  1. Steam or gently simmer the whole unpeeled beets until a fork reaches the center without resistance, about 15 minutes. Continue cooking if a hard center remains.
  2. Cool the cooked beets. Rub off the loosened skins under cool water, trim the ends, and cut the flesh into approximately 3/4-inch cubes.
  3. Spread the cubes in one separated layer in a shallow glass dish or on an uncoated stainless-steel sheet pan. Freeze at least 6 hours or overnight, until every cube is solid.
    Cooked beet cubes frozen separately in a shallow glass dish
  4. Put the measured frozen beet cubes, raw honey, fresh ginger, homemade vanilla, and homemade coconut milk into the complete blender. Blend on medium until the beet pieces are smaller and the mixture stops circulating because it needs more liquid.
    Frozen beet cubes and homemade coconut milk in the first blender stage
  5. Turn off the blender. Add the measured homemade coconut cream. Release any air pocket around the blade with a flexible spatula only while the machine is fully stopped, then remove the spatula and secure the lid.
  6. Blend on high for about 25 seconds, until the milkshake moves as one smooth magenta vortex with no frozen knocks, beet grit, pale cream streaks, or dry pockets.
  7. Pour immediately into the measured number of serving glasses and serve while thick and slushy.

Notes

Full GAPS; not the Introduction Diet. Use the linked homemade coconut milk, cream from the homemade batch, raw honey, and qualifying homemade vanilla.
Serve immediately because the frozen-beet texture loosens as it stands.
At 2x, use 4 large beets, 4 cups homemade coconut milk, 2 cups homemade coconut cream, 6 tablespoons raw honey, a 2-to-4-inch ginger piece, and 2 teaspoons homemade vanilla for 6 servings. Blend in batches if needed.

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