Rosy Beet Ice Cream

Transform humble beets into an elegant and surprisingly delicious frozen treat! This creamy beet ice cream showcases a gorgeous rosy color with an earthy sweetness that will amaze your taste buds. Perfect for impressing dinner guests or enjoying something wonderfully unique.

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Course: Dessert

Cuisine: American

Keyword: Ice Cream

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 185kcal

Equipment

Medium Saucepan

Whisk

Ice Cream Maker

Ingredients

2 cups beet juice
1 1/4 cups heavy cream
1/4 cup light corn syrup
1/4 cup granulated sugar
1/2 tsp kosher salt
1 tsp vanilla extract

Instructions

In a saucepan, combine beet juice, corn syrup, sugar, and salt over medium heat until sugar completely dissolves.
Remove from heat and allow the mixture to cool to room temperature.
Whisk in heavy cream and vanilla extract until well combined.
Cover and chill the mixture thoroughly in the refrigerator for at least 2 hours.
Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions until creamy and thickened.
Transfer to an airtight container and freeze for at least 2 hours before serving.

Notes

Use fresh beet juice for the most vibrant color and ideal flavor

Strain beet juice before using to remove any pulp for smoother texture

Stir the ice cream occasionally during the first hour of freezing to improve texture

Can substitute honey or maple syrup for corn syrup, though texture may be slightly different

Store covered in freezer for up to 2 weeks

Let ice cream soften at room temperature for 5-10 minutes before scooping for easier serving

For deeper beet flavor, reduce beet juice by half in a saucepan before using

Nutrition