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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
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.
