Nice Cream (tropical)

1. In a high-speed blender or food processor, add the frozen pineapple, frozen banana, non-dairy yogurt, and beet powder.
2. Blend on high, using a tamper or pausing to scrape down the sides as needed, until smooth and creamy.
3. If the mixture is too thick to blend, add an extra splash of non-dairy yogurt or a tiny bit of plant milk to help it along — but keep it minimal for a thick, ice-cream-like texture.
4. Once smooth, taste and adjust — add more beet powder for deeper color or a squeeze of lime juice for extra brightness if you like.
5. Scoop into bowls and serve immediately for soft-serve texture, or freeze for 1–2 hours for a firmer, scoopable nice cream.

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Optional Toppings:

• Toasted coconut flakes
• Fresh mango slices
• Chia seeds
• A drizzle of agave or maple syrup