Garden Inspired Beetroot Ice Cream of naturally sweet and earthy beetroots, cooked and pureed, whirled into a creamy, sweet, rich unusual Ice Cream, is unlike any you’ve had!
Who Knew Beets Made The Best Ice Cream!
There’s something truly joyful about taking an ingredient we think we know and discovering an entirely new side of it. Beets, with their earthy sweetness and jewel-toned charm, have a way of surprising us when we let them step outside their usual roles.
This ice cream is exactly that kind of revelation, a scoop that’s as stunning as it is delicious, with a natural color so vivid it looks plucked from a painter’s palette. Beetroot ice cream is the kind of treat that makes you pause, smile, and wonder why you’ve never had it before.
It carries that gentle sweetness beets are famous for, lifted with creaminess and a touch of velvet richness that feels both indulgent and wholesome. It’s unexpected in the best way, a dessert that invites curiosity, celebrates creativity, and reminds us that the kitchen is a place for play.
This is the kind of recipe that becomes a conversation starter, a little edible work of art, and a reminder that inspiration often comes from the most humble roots… literally.
Beetroot
Beets have been a superfood for such a long time, but many of us are just making the discovery for ourselves. Better late than never!
It’s time they are finding their way into yours hearts, literally.
These fuchsia beauties offer the ability to lower blood pressure, have a powerful antioxidant and anti-inflammatory properties.
Starting With Raw Beets
Having discovered how easy beets are to grow, once I pulled them out of the ground, ‘recipe creations’ began! Certainly you are aware of how nourishing beetroot leaves are too?
Well, if not, by all means try those in your summer salads, simply chopped ‘chiffonade’ style and toss them in with a bit of lemon zest, lemon juice and olive oil.
Cooked Beets
Eaten cooked, dehydrated, in the form of beet juice or raw, the possibilities are endless.
Natural sugar producers (the good kind), beets are fabulous in baking. What? Desserts? Absolutely!
Besides enjoying beetroots pickled, their earthy sweetness makes them delicious in cakes and custards too.
Consequently, that was how this luscious beetroot soft ice cream recipe came about!
Home Grown Garden Inspired Beetroot Recipes
Who knew that growing your own beets could be so easy! Once I tried my hand at it, I now grow them every year.
The list of savory dishes for beets is endless, though I will share a few with you here, one for sure will be a beet juice cocktail!
Yep, I created that one while drinking Caipirinhas in Brazil.
- Beet and Endive Salad with Fig Dressing – the side dish I made in the finale of The Great American Recipe on PBS.
- Brazilian Health Smoothie – with its raw vegetables and vitamin rich fruits, was popular in Brazil before I ever heard of smoothies here in America.
- Savory Beetroot and Spinach Yeast Bread – is a delicious, healthy, showstopper of beetroot with garlic dough and spinach with lemon dough, braided together.
- Mediterranean Beet Hummus – has all you love in traditional hummus, yet with an earthy sweetness that could make it your favorite!
These are only a few, so search ‘Beets’ at Whisk and Dine and there are plenty more!
Homemade Ice Cream
Homemade ice cream is so easy to make when you have an ice cream machine to do all the work.
Affordably, juust under 100 dollars, churns into a frozen ice cream or sorbet with a flip of a switch.
Simply store the insert container in the freezer, fill it, flip the switch and in 20 minutes ice cream is ready!
Beetroot Ice Cream Recipe
If you are an ice cream lover and willing to try new flavors, I am confident you will love beetroot ice cream.
The beautiful color alone, is reason enough to make ice cream with beets!
That said, this ice cream is ideal for an impressive luncheon dessert.
You can use edible flowers to garnish the ice cream, adding an even greater wow factor to this beautiful ice cream presentation.
How To Make Luscious Colorful Beetroot Ice Cream
Making beetroot ice cream takes a little bit of prep time, as does most homemade ice creams.
Once the ice cream batter is made, which can be done in advance, even a day or so, the rest goes fast.
- Step 1 – Preparing the beets first, can be done in several ways, roasting or boiling.
- Step 2 – Cooled, peeled beets go into the food processor or blender to puree.
- Step 3 – Drizzle a little whole milk into the machine to help the puree process.
- Step 4 – Sugar, remaining milk, pureed beets and egg yolks are whisked in a saucepan until the temperature reads 160 degrees.
- Step 5 – Vanilla and cream are added.
- Step 6 – The batter is chilled in the fridge for an hour or overnight, poured into the prepared ice cream maker. In 20-minutes you have Beetroot Ice Cream!
Tools Play An Important Part In This Ice Cream
- Saucepan – The saucepan is where your custard base begins, once the beets have been cooked, gently heating the milk, cream, sugar, and egg yolks into a silky mixture. It’s the heart of the process, giving you control over temperature so the base thickens perfectly without curdling.
- Vegetable Peeler – A simple but essential tool, the peeler helps remove the beet skins cleanly and efficiently before cooking. This ensures a smooth purée later on and keeps any earthy bitterness from sneaking into your ice cream.
- Knife – Used for trimming and cutting the beets into even pieces so they cook uniformly. A sharp knife also makes the prep feel smoother and safer, important when working with these firm little root vegetables.
- Gloves – Beets are beautiful… and they stain everything they touch. Gloves keep your hands from turning a charming beet-red, especially when peeling, chopping, or handling cooked beets.
- Food Processor or Blender – Once the beets are tender, the blender or food processor transforms them into a creamy, velvety purée. This step is key to achieving a smooth, dreamy ice cream texture without any graininess.
- Whisk – The whisk helps bring the custard together, blending yolks, sugar, and dairy into a cohesive mixture. It’s also useful for tempering the egg yolks and ensuring a perfectly smooth base.
- Thermometer – Temperature is everything in custard-making. The thermometer ensures your mixture reaches that ideal point (usually around 170–175°F) where it thickens beautifully without scrambling. It’s a small tool that makes a big difference in consistency.
- Measuring Cup – Precise measurements matter in ice cream, especially with dairy, purées, and liquids. Your measuring cup makes sure every ratio is just right for a balanced flavor and creamy texture.
- Measuring Spoons – For ingredients like vanilla extract or any spices you may add, measuring spoons keep the flavors consistent and controlled. A little too much vanilla can overpower; a little too little can leave the ice cream flat.
- Ice Cream Maker – This is where the magic happens. The ice cream maker churns the chilled custard into a soft, airy mixture, incorporating just the right amount of air while freezing it evenly. It’s what creates that classic scoopable texture you can’t get by simply freezing the base alone.
- Cupcake Papers (optional) – These are a fun and clever trick: use cupcake papers to pre-portion scoops before freezing, or to line small molds if you want individual servings. They make storage tidy, serving easy, and presentation adorable, a lovely touch for parties or gifting.
Ingredients Breakdown and Why They Matter
- Beets – The star of this ice cream brings both color and character. When cooked and puréed, beets offer a natural, earthy sweetness and that striking ruby hue that makes every scoop look like a work of art. Their subtle floral notes pair wonderfully with creamy bases, giving the ice cream a delicate complexity you don’t get from fruit alone.
- Sugar – Sugar doesn’t just sweeten the ice cream, it also helps control the texture. In frozen desserts, sugar prevents the mixture from becoming too icy, keeping each bite smooth and scoopable. It balances the beets’ earthiness and enhances their natural sweetness.
- Whole Milk – Whole milk provides a silky foundation, contributing to the custard’s body. Its fat content is essential for a soft, luxurious mouthfeel, helping the ice cream freeze evenly and churn beautifully.
- Egg Yolks – Egg yolks are the backbone of classic custard-style ice cream. They act as a natural emulsifier, creating that rich, velvety texture that feels almost pudding-like before freezing. They also add a gentle warmth of flavor that plays beautifully against the cool sweetness of the beets.
- Whole Cream – The cream is what makes this ice cream truly indulgent. It brings the lush, creamy texture we all expect from a premium scoop. Paired with the milk and yolks, it creates a stable, dreamy base that absorbs the beet purée perfectly.
- Vanilla Extract – Vanilla softens the earthiness of the beets and ties all the flavors together. Its floral, aromatic notes lift the entire ice cream, making the beet flavor feel round, balanced, and inviting rather than bold or overpowering.
- Full-Fat Coconut Milk or Cream (as a dairy-free option) – Coconut cream or coconut milk is a wonderful plant-based substitute that keeps the ice cream rich and luxurious. Its natural fat content mimics dairy beautifully, and the subtle coconut undertone complements the sweetness of the beets without competing. It also adds a touch of tropical warmth to the final flavor, a lovely twist for those seeking a dairy-free version.
Garden Inspired Beetroot Ice Cream
Equipment
- 2 Saucepans
- Ice cream machine
- Thermometer
Ingredients
- 1/2 cups Raw Beets about 2 medium
- 1/2 cup Sugar
- 3/4 cup Whole milk
- 3 Egg yolks
- 2 cups Heavy Cream
- 1/2 tsp Vanilla extract
Instructions
- Peel and cut the beets into small pieces. Place in a small saucepan, over low heat, a tbsp of water. Simmer for about 20-minutes. Cool completely.
- In a food processor, puree the soft cooked beets along with all the beetroot juice and 1/2 cup of the whole milk. Set aside.
- In a saucepan, on medium/low, whisk the sugar, remaining milk and egg yolks until the sugar dissolves. Add the pureed beets, pouring through a fine sieve, and simmer, stirring constantly, until the thermometer registers 160. Remove from the stove.
- Place the cream into a pourable container (that will hold at least 4 cups), add the simmered beet mixture, whisk in the vanilla, cover and chill for at least an hour or overnight.
- Pour the chilled cream mixture into the prepared/frozen ice cream maker (following the manufacturer's instructions), and churn for about 20-minutes. Serve, or scoop out into cupcake papers and freeze in an airtight container.
Video
Notes
- Roasting beets in their skin, in a small baking dish with just a little bit of water on the bottom of the pot, lid on, for 50 minutes, is another way to precook the beets instead of boiling.
- Scooping the ice cream into cupcake papers, set in a muffin tin and freezing, makes it easier to serve the ice cream at another time. Once the ice cream is frozen, transfer the individual servings into an airtight container and store in the freezer.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.