Beetroot is the secret ingredient that adds a little earthy sweetness (plus a pretty red hue) to this fun, no-churn ice cream. The veg alone will give the chocolate ice cream a lovely pinky-red hue, but for a more vibrant shade, whizz in some food colouring.
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Yields:
20 serving(s)
Prep Time:
40 mins
Cook Time:
15 mins
Total Time:
55 mins
Cal/Serv:
248
Ingredients
FOR THE BEETROOT CHOCOLATE ICE CREAM
100g
cooked beetroot in natural juices
100ml
whole milk
100ml
double cream
2
medium egg yolks
1Tbsp.
cornflour
1Tbsp.
plain flour
397g
tin condensed milk
1Tbsp.
cocoa powder
Red food colouring paste or gel, optional, see intro
FOR THE CREAM CHEESE ICE CREAM
250g
full-fat cream cheese
450ml
double cream
1tsp.
vanilla extract
Directions
Step 1For the beetroot chocolate ice cream, drain the beetroot, reserving 2tbsp of the juice. Empty the juice into a medium pan and add the milk and cream. Heat until steaming. Meanwhile, in a large bowl whisk the egg yolks, cornflour, flour, 75g condensed milk and the cocoa powder until combined.
Step 2Gradually whisk in the hot cream mixture. Return mixture to the pan and cook over medium heat, whisking constantly, until thick. Scrape into a blender.
Step 3Roughly chop the beetroot and add to the blender. Whizz until smooth. Add a little food colouring, if using. Transfer to a bowl, lay clingfilm or baking parchment on to the surface; cool completely.
Step 4For the cream cheese ice cream, in a large bowl, using a handheld electric whisk, beat the cream cheese, cream, vanilla and remaining condensed milk until the mixture just holds its shape.
Step 5Spoon the cream cheese mixture into a rough 1.5 litre freezerproof container, dotting over occasional spoonfuls of the beetroot chocolate ice cream. Using a skewer or cutlery knife, lightly marble the mixtures together. Cover and freeze for at least 4hr (ideally overnight), until solid.
Step 6To serve, allow to soften at room temperature for 10min before scooping.
TO STORE Freeze for up to 1 month. Allow to soften at room temperature for 10min before serving
If you like red velvet, try our red velvet traybake cake recipe.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time. Â
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
