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Beet Ice Cream…yep, for real

Better late than never

I think I had mentioned that I was attempting to make beet ice cream a week or two ago as I really wanted to have a “red” hued ice cream for Canada Day. I love beets and only wish that I had discovered them earlier as my only early memory of beets consisted of those that came out of a can. I always had a bit of an aversion to anything coming out of a can.  Fast forward many years later and I was served a beet and goat cheese appetizer while travelling on Via 1 between London, Ontario and Toronto.  I know, many of you are thinking how good could beets served on a train really  be? Wow, got to tell you – they blew my mind and I’ve loved them ever since.

Well, I owe you an update on the ice cream. I’ve had some really good luck with Cucumber Mint Ice Cream and Strawberry Mint Ice Cream so figured I really had nothing to lose. Once again, my husband was looking at me like I was crazy – who would ever think of making beets into a dessert? Well, I know I’m not the first person to try this but so many of the recipes I was finding on the internet seemed too complex and I hate making ice cream on the stove top. I like super simple recipes and as far as beets go, I wanted the most difficult part to be removing the skins.

Having read a great tip from BlendTec on making milk cubes by freezing milk in ice cube trays I decided to give this a try for my ice cream. Now, I’m using these milk cubes in everything….so handy, just wish I had a bigger freezer so I could make more cubes and more ice cream!

I used a bunch of beets (approx 5 small-medium sized) for this recipe, washed, peeled and cut up into small pieces.  I blended them with just a few tbsp of water to make sure the blender would be able to work its magic and the outcome was beautiful.

I did strain to separate the beet juice from the pulp as I really didn’t want to have gritty or pulpy texture. See the full recipe below.

Beet Ice Cream in a pan

The Results

So I made the ice cream but didn’t get it into the freezer early enough to enjoy on July 1st. Then my husband and I were off for a trip to Vegas and I totally forgot about my creation until we returned. I would say the texture was a lot less creamy than my strawberry mint ice cream and bit more like granita without the added work of breaking up the ice regularly.  I really liked the taste…I ate half of it right out of the loaf pan and the other half I was a bit more civilized adding it to a bowl and topping with a bit of balsamic glaze…I figured it would be a good combo since that is how I eat my non-ice cream beets 🙂  And, oh was it ever.

Will definitely make this beet ice cream again and will also probably try to get a creamier version down. All in all, in my opinion, I’m 3 for 3 in the easy to make ice cream department.

Beet Ice Cream in bowl

Beet Ice Cream

An easy to make blender ice cream. No ice-cream maker required.


  • 4-5 small/medium sized beets washed, peeled and cut
  • 1/4 cup half and half
  • 1 tray of milk cubes, milk frozen in ice cube trays
  • 1/3 cup honey
  • 2 tbsp water


  1. Combine beets and water in blender and puree until smooth consistency.
  2. Strain the mixture separating the beet juice from the pulp.
  3. Add juice back to the blender and add milk cubes, honey and half and half cream and blend until smooth.
  4. Pour into loaf plan and place in freezer for 4-6 hours or until firm.

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