Day 332: What? Ice Cream ◄

I just can't help it! I so want to participate in the great food blogging events like Sugar High Friday. But staying true to Veggie Evangelism requires considerable stretch. Get ready to s t r e e e e e t c h.

Beet ice cream? Yup.

And for the first time in awhile, my vegetables-for-dessert confection is a keeper.
  • The beet flavor is up front and present , not hiding timidly in the background
  • Cream and beet works, they're good together
  • Isn't the color glorious?!
NEXT TIME ... I might simply swirl sweetened beet puree into cold custard or vanilla ice cream for still stronger contrast between earthy beet and creamy sweetness.

FOR THE RECORD ... This is my entry in Sugar High Friday -- the dairy edition -- hosted this month by Spittoon Extra.


FROM THE ARCHIVES ... See the Recipe Box for other ways to use vegetables in desserts.

Bookmark or print this recipe only
Hands-on time: 30 minutes? sorry lost track!
Time to table: Overnight
Makes 4 cups

Water to cover
1 1/2 pounds fresh beets
Sugar to taste (I used 4 tablespoons)

Wash the beets well. Cut off the greens (don't waste 'em, they're delicious!) but leave an inch or so attached. Boil til done, adding water as needed, until cooked (if the beets are large, this can take awhile) and a knife slips easily into the center of the beet. Cool. Peel and puree in a food processor. Sweeten to taste.

Make a batch of Kitchen Parade's Chameleon Ice Cream. Follow the instructions for Very Very Vanilla but substitute lemon extract for vanilla. For ice cream, swirl beet puree into ice cream before processing OR just before serving. For custard, skip the processing step and stir in beet puree just before serving.

Per Half Cup: 172 Cal (32% from Fat, 13% from Protein, 55% from Carb); 6 g Protein; 6 g Tot Fat; 3 g Sat Fat; 24 g Carb; 1 g Fiber; NetCarb23; 96 mg Calcium; 2 mg Iron; 232 mg Sodium; 78 mg Cholesterol; Weight Watchers 3.5 points

  • When you see this in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. How interesting! This is so Iron Chef!

    I love this picture, with the hot pick ice cream against that lime green background. Pretty cool!

  2. So pretty! And what a fantastic way to eat your veggies...with ice cream.

  3. Beautiful! Now we have another reason to eat our veggies.

  4. Hi, your recipe is simply fab.found my way from Spittoon extra.thanks for your answer there.I am going to give credit to you when I make your recipe.

  5. Great entry! I've been wanting to make beet ice cream for awhile too.

    I like your suggestion to swirl it through.

    So, how does it taste?

  6. Taste? What, you want more than that gorgeous ruby color?? It's definitely beet tasting (which I like, otherwise why bother?), so earthy and dark which was great in contrast to the creaminess of the ice cream itself. In fact the reason I like the "swirl" idea is for there to be still more contrast between the two flavors.

  7. That would be awesome if you made it a savoury Ice cream and served it at a dinner party. What an unusual idea!

  8. Beet icecream sounds very intriguing - and after the candied beets I made for the Paper Chef last time, I'm all for using beets in desserts:)

  9. I've made beet ice cream before too, but from a different recipe. Unfortunately, for my taste, it tastes too much like the vegetable. But a wonderful colour for sure!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna