Beetroot Ice Cream
Prep: 30min
|
Servings: 8
|
Cook: 1h
Beetroot ice cream is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g beetroot (cooked)
- 100 ml Vegetable broth
- 1 pinch sugar
- 1 tbsp balsamic vinegar
- 1 tsp ground cardamom pods
- 2 egg whites
- 200 g Sour Cream
- Salt
- pepper (ground)
Instructions
-
1.
Peel and chop beetroot, blend with vegetable broth, season with sugar, balsamic vinegar, cardamom, salt, and pepper. Transfer to a metal bowl and place in the freezer for 1 hour, stirring occasionally.
-
2.
Whisk egg whites until stiff. Retrieve frozen beetroot puree from the freezer and vigorously mix with an electric hand mixer, then fold in beaten egg whites and sour cream. Return mixture to the freezer for at least 2 hours, stirring every 30 minutes.
