Beetroot Ice Cream

Course Dessert
Cuisine Ice Cream
Prep Time 15 minutes
Cook Time 1 hour
Crank Time 15 minutes
Total Time 1 hour 30 minutes
Servings 2 quarts


  • 1 egg
  • 1 egg yolk
  • 1/2 cup double cream
  • 9 small beets
  • 1-2 liters milk


  1. Roast the beetroots in the oven until tender (1-2 hours).

  2. Let the beets cool and then peel off the skin - it should be easy to rub off with your fingers.

  3. In a blender, combine the beets with a little milk and blend until you have a smooth purée.

  4. In a separate bowl whisk together the eggs and sugar and mix in the cream. 

  5. Mix in the beetroot purée until smooth.

  6. Add enough milk to fill the can to a few centimeters from the top.

  7. Then freeze!