Beet & Ricotta Cheesecake Swirl Ice Cream
A deliciously sweet, colorful and refreshing frozen dessert - this Beet & Ricotta Cheesecake Swirl Ice Cream recipe is made with layers of blended beets, condensed milk and whipped cream sandwiching a layer of whipped ricotta, cream cheese, sugar, and vanilla. Placed in a lined loaf pan in your freeze overnight. Yum!
SERVINGS
8
PREP TIME
30 Min
COOK TIME
0 Min
Ingredients
4 ounces ricotta
4 ounces cream cheese
1/2 cup sugar
1 tablespoon vanilla extract
1 cup heavy whipping cream
2 cans (15 oz.) Libby's Sliced Beets, drained
1 can (14 oz.) sweetened condensed milk
4 ounces ricotta
4 ounces cream cheese
1/2 cup sugar
1 tablespoon vanilla extract
1 cup heavy whipping cream
2 cans (15 oz.) Libby's Sliced Beets, drained
1 can (14 oz.) sweetened condensed milk
Instructions
- Add ricotta, cream cheese, sugar, and vanilla to large bowl and whip with hand mixer until combined and fluffy, about 5 minutes. Set aside in refrigerator.
- In another large bowl, add whipping cream and whip on high to form stiff peaks. Set aside.
- Add beets and condensed milk to food processor. Season with a small pinch of salt and puree until smooth.
- Pour beet mixture into bowl with whipped cream. Gently fold together until mixed.
- In a loaf pan lined with parchment paper, layer half the beet whipped cream mixture, the ricotta mixture, and remaining half of the beet mixture. Cover and freeze overnight.
- Remove from the freezer about 15 minutes before serving. Scoop and serve with toppings of your choice.
- Add ricotta, cream cheese, sugar, and vanilla to large bowl and whip with hand mixer until combined and fluffy, about 5 minutes. Set aside in refrigerator.
- In another large bowl, add whipping cream and whip on high to form stiff peaks. Set aside.
- Add beets and condensed milk to food processor. Season with a small pinch of salt and puree until smooth.
- Pour beet mixture into bowl with whipped cream. Gently fold together until mixed.
- In a loaf pan lined with parchment paper, layer half the beet whipped cream mixture, the ricotta mixture, and remaining half of the beet mixture. Cover and freeze overnight.
- Remove from the freezer about 15 minutes before serving. Scoop and serve with toppings of your choice.
