Strawberry and beetroot ice cream is a smooth and creamy textured naturally flavored ice cream recipe made with fresh strawberries, beetroot, sugar, milk, and non dairy whipping cream. This homemade ice cream is made without the use of any artificial colors and chemicals.
This strawberry and beetroot ice cream is loaded with the goodness these fresh fruits and tastes delicious. It is going to be a favorite of everyone. This ice cream is the perfect after-meal dessert for summers.
Ingredients used in the making of strawberry and beetroot ice cream
Made with only 5 ingredients – strawberry, beetroot, icing sugar, milk, and non-dairy whipped cream. This ice cream recipe is easy to make at home without using of any ice cream-making machine. I have used the hand beater to whip cream and ice cream mixture.
Even, I have used a very less quantity of sugar to make it healthier, it is very delicious in taste with the sweetness of strawberries and beetroot. other homemade ice cream recipe you may like chocolate ice cream, spinach and kiwi icecream
How to store homemade ice creams
Leftover ice cream can be stored in an air tight container and put in the freezer. It stays good up to 3-4 weeks.
Health benefits of strawberries and beetroot
Strawberries
- Packed with vitamins, fiber, and antioxidants, they sodium-free, fat-free, cholesterol-free, and low-calorie fruit.
- A rich source of vitamin C helps in boosting our immunity and protects our vision.
- As it is high in antioxidants, it fights against the cancer-producing cells in our body.
- Regulates our blood pressure and improves digestion-related problems.
Beetroot
- It is commonly known as beets that have great medicinal value.Beetroot juice and extract helps in improving kidney inflammation
- They improve the oxygen level in our body and helps in maintaining normal blood pressure.
- Rich in fiber which is beneficial for digestive health and prevents constipation, colon cancer.
Steps used in the making of strawberry and beetroot ice cream
Steaming of beetroot
1. Boil water in a pan, put a sieve on it and place thinly sliced beetroot and steam them for 2-3 minutes. Switch-off the flame and let them cool a little bit.
Making puree of strawberries and beetroot
- In a mixer-grinder, add chopped strawberries, steamed beetroot, icing sugar, and toned milk. Grind it into a fine paste.
- Now, transfer this paste into a bowl and put it in the freezer for at least 2-3 hours.
Final making of ice-cream
1. Place a mixing bowl and hand beater rods in the freezer for about 30-40 minutes.
2. Remove the mixing bowl from the freezer and add whipping cream in it. whip the cream at medium speed till it forms soft peaks.
3. Take out strawberry beetroot paste from the freezer and break its ice crystals and transfer into another bowl. Whip this mixture for about 2-3 minutes till it becomes creamy and light in texture.
4. Gently fold this strawberry and beetroot mixture into the whipped cream.
6. Pour it in a freezer-safe container and cover with a cling film touching the surface and close the lid. Put it in the freezer to set for about 8-10 hours or best overnight.
7. Take out the container, leave it on the kitchen counter for 4-5 minutes and then scoop out the ice cream in the serving bowl and serve. Decorate with nuts or chocolate chips. ENJOY!
Serving suggestions
Strawberry beetroot ice cream is perfect for an after-meal dessert in spring and summer. Garnish with nuts or chocolate chips and enjoy.
You may also like
- Easy Chocolate Ice-cream With Chocochips
- Homemade Spinach Kiwi Ice Cream / Vegan Ice cream Recipe
- Homemade crunchy granola with nuts and raisins
- Carrot and rice kheer / Quick recipe with pressure cooker
- Easy And Creamy Strawberry Smoothie
- Gulkand flavoured khasta mawa gujia / Holi special recipe
Tips and tricks
- Choose fresh ripe strawberries with nice pink colour and without any bruises. Beetroot used will be soft and fresh.
- Use chilled cream that whips easily and form nice peaks.
- After whipping, mix whipped cream and ice cream mixture gently without disturbing the air-filled during whipping. That results in creamy ice cream with fewer ice crystals.
Recipe card for Strawberry and beetroot ice cream
Strawberry and beetroot ice cream
Ingredients
- 50 gm beetroot
- 150 gm strawberries
- ½ cup toned milk
- 2 tbsp icing sugar
- 250 ml non- dairy whipped cream
Instructions
Steaming of beetroot
- Boil water in a pan, put a big sieve on it and place thinly sliced beetroot and steam them for 2-3 minutes. Switch-off the flame and let them cool a little bit.
Making puree of strawberries and beetroot
- In a mixer-grinder, add chopped strawberries, steamed beetroot, icing sugar, and toned milk. Grind it into a fine paste.
- Transfer this mixture into a bowl and put it in the refrigerator for at least 2-3 hours.
Final making of ice-cream
- Place a mixing bowl and hand beater rods in the freezer for about 30-40 minutes.
- Now transfer whipping cream into the chilled mixing bowl and whip it at medium speed till it forms soft peaks.
- Take out the frozen strawberry beetroot paste, break the ice crystals and transfer into another bowl.
- Whip it for about 2-3 minutes.
- Fold this mixture gently into the whipped cream.
- Pour it in a freezer-safe container and cover with a cling film touching the surface and close the lid. Put it in the freezer to set for about 8-10 hours or best overnight.
- Take out the container, leave it on the kitchen counter for 4-5 minutes and then scoop out the ice cream in the serving bowl and serve. Decorate with nuts or chocolate chips. ENJOY!
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