Fall in love with this red velvet ice cream recipe from Jessica at Desserts with Benefits. This frozen treat is jam-packed with healthy, figure-flattering secret ingredients (you’ll never guess where the red hue comes from!), allowing you to indulge your sweet tooth while still feeling sexy in that LBD. Whether you top it off with a few dark chocolate truffles, a crumbled-up Brazilian cacao bar, or simply scoop it up in its pure, freshly made state, we know this will make the perfect companion for that first glass of champagne and those chocolate-dipped strawberries.
Red Velvet Cheesecake Ice Cream
Makes 5.75 cups
To make beet puree:
Chop the stems off of 1 large or 2 medium-sized beets. Rinse the beets and scrub them lightly.
Wrap the beets individually with foil, place in a cake pan or on a jelly roll pan and bake at 400 degrees for one hour.
Carefully unwrap the beets and let cool. Peel the beets (the skin should come off easily), chop into large chunks and place in a blender or food processor.
Puree until smooth, scraping down the sides of the bowl when necessary.
To make Ice Cream:
Freeze your ice-cream-maker bowl for 24+ hours.
In a blender or food processor, add all of the ingredients except for the cacao powder.
Puree until smooth, scraping down the sides of the bowl when necessary. Add the cacao powder to the mixture and puree until smooth, scraping down the sides of the bowl when necessary.
Chill the mixture in the refrigerator for 1 hour.
Place the frozen ice-cream-maker bowl on the ice cream machine and turn the machine on. Pour the ice cream mixture into the rotating frozen bowl and churn for about 10-12 minutes.
Scoop the ice cream into a freezer-proof container and freeze until the texture is to your liking (usually takes 2-3 hours).
Scoop into chilled serving bowls and enjoy!