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Beetroot Ice Cream

Beetroot Ice cream

A delightful easy beetroot ice cream recipe. Creamy, luxurious and delicious. No churn or ice cream machine required
Prep Time 15 mins
Total Time 6 hrs 15 mins
Course Dessert
Cuisine all


  • 250 grams McCain Diced Beetroot
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • 500 ml cream
  • 1 can condensed milk


  • Add the frozen beetroot, sugar and lemon juice to a small pot and simmer on low heat for about 10 minutes
  • Remove from heat and allow to cool
  • Once cooled blend with a tablespoon of water until it is glossy and smooth
  • Whisk the cream until it forms stiff peaks, add the condensed milk and incorporate well
  • Lastly add the beetroot puree and combine
  • Transfer to freezer friendly container and allow to freeze for at least 6 hours or overnight
  • Sprinkle and serve with nuts of choice if preferred
Keyword beetroot, Dessert, Ice Cream, sweet potato