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