Homemade Ice Cream with Ashwagandha Beetroot Sauce

COOKING WITH TEA

Homemade Ice Cream with Ashwagandha Beetroot Sauce

Indulge in the sweet delights of tea-infused ice cream, created by Chef Kenta Takahashi, Executive Pastry Chef at Vancouver's Boulevard Kitchen & Oyster Bar.

This handcrafted dessert was blended with TEALEAVES' Ashwagandha Beetroot Boost Botanical Powder. Earthy notes of beetroot are delicately balanced with a sweet cream finish.

Recipe created by Chef Kenta Takahashi, Executive Pastry Chef at Vancouver's Boulevard Kitchen & Oyster Bar.

Ingredients

Instructions

Ingredients

Milk & Sugar Mixture

30 Grams Organic Cane Sugar
100 mL Organic Milk

Beetroot Mixture

2 Tsp. TEALEAVES Organic Ashwagandha Beetroot Boost Botanical Powder
3 Tsp. Organic Cane Sugar
1 Tsp. Orange Zest
100 mL Boiled Water

Instructions

Milk & Sugar Mixture

Boil the milk and 30 grams of sugar together.
Cool down the mixture and freeze for over 1.5 hours.

Beetroot Mixture

Mix the Organic Ashwagandha Beetroot Boost Powder, organic cane sugar, salt and orange zest together.
Pour the boiled water over the dry ingredients and mix.
When the milk and sugar is frozen, scoop it on top of the beetroot liquid.
Add veggie chips on top for crunchy texture.

Notes

In Good Taste Project: A TEALEAVES Exploration

At TEALEAVES we've been on a journey to find out what living 'In Good Taste' really means. A vessel for connection, food can be a powerful agent in sparking positive change for Diversity, both biological and cultural. Watch our documentary 'In Good Taste' to learn how we can reclaim our tastebuds and our health.