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