Brag Your Plate: Raspberry Peach Cardamom Ice Cream (Vegan + Dairy-Free)

As you know, we are Instagram obsessed! So today we’re picking up the #BragYourPlate series, our version of follow Friday, where we profile one of our favorite accounts. We recently came across @VibrantandPure and couldn’t help but notice the colorful food and playful styling of the account.


Adeline, the woman behind the account and website Vibrant & Pure Wellness, describes it as a “space for melding together the worlds of holistic nutrition and inspiringly creative cuisine. A majority of the meals I make and the recipes I will share are gluten-free, dairy-free, sugar-free, and paleo-friendly. I do not confine myself to one specific dietary viewpoint, but rather I draw from a variety of healthy dietary viewpoints to create a balanced, beautiful, and nutritious meal. I want to show people that you can detoxify and cleanse your body while still eating food that feels anything but depriving.”

We love Adeline’s passion for food and radiant photography. Here is one of her recent (and very colorful) recipes. Can you guess the secret ingredient?


Raspberry Peach Cardamom Ice Cream (Vegan + Dairy-Free) 

This ice cream is so simple with just a few ingredients – coconut milk, peach, raspberry, cardamom, raw coconut palm sugar, and last but not least…beets! You could probably guess the secret ingredient of beets by the vibrant color of this ice cream.

Reasons why putting beets in your ice cream is a wonderful idea:

  1. – beets create the most rich and beautiful color
  2. – they are a great way to sneak beets into your diet and all of the healthy benefits they have to offer


  • an ice cream maker
  • 1 can of full fat culinary grade organic coconut milk
  • 1 large peach or two smaller peaches
  • 1 cup of frozen or fresh raspberries (I used frozen)
  • 1tsp of cardamom (or to taste)
  • 1 raw beet
  • 1/2 cup (or 1/4 cup for those who want less sugar) coconut palm sugar or sugar of your choosing

*Note: you need to plan ahead to make ice cream! I am a very impatient person when it comes to these things, but you have to allow 6 hours to overnight to chill your mixture. I typically prepare the mixture before bed and put in the fridge overnight, this way when you wake up you can make the ice cream whenever you’d like.



First, cut up your peach and let it heat up in a sauce pan for about 5 minutes. Next, in a high speed blender, blend together the peach (let it cool a bit if you heated it), peeled raw beet, raspberries, and 1 can of full fat coconut milk. Once you have a pureed mixture, put it on medium heat in a sauce pan. Add cardamom and sugar and stir your mixture. Let it heat up for about 5-10 minutes and make sure everything is dissolved and combined.

Next, move your concoction into a large receptacle of your choosing (I used a big bowl with a lid), here is the important part and why you need to plan ahead to make ice cream: you must let this chill in the refrigerator for 6 hours to overnight (preferable).


After the mixture has chilled, turn on your ice cream maker and add mixture until ice cream has finished (or follow manufacturers instructions). My ice cream maker is this one by hamilton beach, and I find that the finished product is wonderful, but a little too soft-serve-ish for my liking. This is why I like to move the finished product into a parchment paper lined tupperware for an hour or two to let it harden a bit more.

Thank you, Adeline!

Now it’s time for YOU to #BRAGYOURPLATE.

Share your original recipes on Instagram with us. Or, tell us about your favorite Instagram accounts. Who inspires you to cook, to travel, and have fun? Tell us in the comments below and be sure to follow us @TheBodyBook.