Sweet Beet Swirl Ice Cream

By: Dan Whalen @tfimb

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.



Prep Time

30 min

Cook time

45 min


  • Olive oil

  • 2 cans Libby's Sliced Beets

  • 4 ounces ricotta

  • 4 ounces cream cheese

  • 1/2 cup sugar

  • 1 tablespoon vanilla extract

  • 1 cup heavy whipping cream

  • 1 can 14 oz, sweetened condensed milk

  • Caramel and sprinkles for topping


  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.