Sunday, 3 November 2019


Vegetable icecream!  Something different and smart twist!
Yes. We got amazed about its flavour and taste, when we first tasted this icecream. We wish that you had tasted it yourselves. It is incredibly delicious, when the flavour-intensifying beetroot is blended with an ice cream base. Such a harmonious combination! 
Just give a try to make this lovely ice cream and let us know how it turns out.


Beetroot 250 gm
Boiled milk 50 ml
Milky mist Cream 35 % fat 400 gm
Milkmaid condensed milk sweetened 400 gm
Sugar 1 tsp


Wash the beetroot and pat dry.
Trim off the ends and peel the skin.
Cook the beet,  grated in milk until soft.
Set aside to cool down.
Grind into a fine and smooth paste. Keep ready.
Beat the cream with one tsp sugar until soft peaks
Add condensed milk and mix to combine using the blender
Transfer the beet puree.
Blend well.
Pour the mixture to an airtight container.
Cover it and place in the freezer for 2 hours.
Take out and blend again to prevent ice crystals.
Freeze it for another 4 hours.
That's it!


Replace the ice cream container from freezer to refrigerator for 15 minutes before serving.

Scoop out the desired quantity and enjoy!

Preparation Time: 15 minutes.
Cooking time 6 hours
Yield:  4 servings


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