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This month’s theme set by Kavey for the Bloggers Scream For Ice Cream challenge is “savoury”. As I have become obsessed with beetroot after a lifetime of spurning the burgundy vegetable and have been trying it every way possible, I thought why not in ice cream. My recipe is for goat (well goat milk!), beetroot and blackberry froyo (frozen yoghurt). Beetroot and goats cheese is a combination that I know works and I thought the blackberry would keep the colour as well as add a fresh zingy note that stops the earthy sweetness of the beetroot from dominating.
Apparently beetroot is an aphrodisiac and athletes have credited it with naturally boosting their performances due to its high concentration of folic acid, potassium and antioxidants. So this ice cream is not only delicious but good for you!
Recipe: Goat, Beetroot and Blackberry Ice Cream
Ingredients:
- 1 cup of goats’ milk yoghurt
- 1 small beetroot
- 1 cup of blackberries (frozen with a few fresh to garnish)
- 1 tablespoon of honey
- 1 teaspoon of vanilla paste
Instructions:
- Chop beetroot in half. Slice one half, sprinkle with icing sugar and roast at 100°C for 30 minutes to make beetroot crisps. Turn over every 10 minutes to avoid them curling up. Let cool down.
Chioggia beetroot. Isn’t it pretty? - Boil the other half beetroot and blend with a quarter of the blackberries to make a thick pulp – this should give you a couple of tablespoons. The Chioggia beetroot (also called Candy beetroot) is ever so pretty but rather anaemic so I used 1 small pre-cooked.
- Put everything into a blender and blitz with short sharp pulses. Using frozen berries gives a soft serve style texture as shown below that means you can eat the ice cream immediately. If you prefer a rock hard ice cream, put in freezer for at least an hour. I have no patience and always eat immediately!
- Serve with the beetroot crisp and fresh blackberry.
Why not check out my 30-second strawberry and pink peppercorn icecream recipe.
Wonderlusting 