The best thing since sliced bread just might be this beet ice cream with a creamy ricotta cheesecake swirl. Sweet, delicious and refreshing – who says dessert can’t have vegetables? That’s SO nineties.

Serving Size: Makes 1 quart of ice cream​
Prep Time: 30 minutes
Cook Time: 45 minutes
Overnight rest​

Ingredients:

• Olive oil
• 2 15 oz. cans Libby’s Sliced Beets
• 4 oz. ricotta
• 4 oz. cream cheese
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 cup heavy whipping cream
• 14 oz. can sweetened condensed milk
• Caramel and sprinkles for topping

Instructions:​​

1. Preheat oven to 425⁰.​​
2. Drizzle some olive oil onto a baking sheet. Strain the excess liquid from the beets and add them to the baking sheet. Toss to coat with the oil. Bake at 425⁰ for about 45 minutes until reduced in size and starting to brown around the edges. Cool for 15 minutes.​​
3. Add the ricotta, cream cheese, sugar, and vanilla to a large bowl and whip with a hand mixer until combined and fluffy, about 5 minutes. Set aside in the fridge until ready to use.​​
4. In a blender, combine the roasted beets and sweetened condensed milk. Season with a small pinch of salt. Pulse and then blend until smooth, scraping the sides of the blender as needed to combine everything.​​
5. Pour the mixture from the blender into a large bowl.​​
6. In another large cold bowl, add the whipping cream and whip on high to form stiff peaks.​​
7. Add 1/3 of the whipped cream into the bowl with the beet mixture and stir to combine. Once fully combined, add in the next 1/3 and gently fold the mixture together. Repeat with the remaining whipped cream until it is all combined.​​
8. Layer the beet whipped cream mixture into a loaf pan with the ricotta mixture.​​
9. Cover with wax paper and chill in the freezer overnight.​​
10. Remove from the freezer about 15 minutes before serving. Scoop and serve with toppings of your choice.