Beet & Ricotta Cheesecake Swirl Ice Cream

By: Dan Whalen @tfimb

Sweet, delicious and refreshing - who says dessert can't have vegetables?



Prep Time

30 min


  • 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

  • Caramel and sprinkles for topping


  1. 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.
  2. In another large bowl, add whipping cream and whip on high to form stiff peaks.​​ Set aside.
  3.  Add beets and condensed milk to food processor. Season with a small pinch of salt and puree until smooth.
  4.  Pour beet mixture into bowl with whipped cream. Gently fold together until mixed. 
  5.  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.​
  6.  Remove from the freezer about 15 minutes before serving. Scoop and serve with toppings of your choice.