Beetroot Ice cream

Step 1

Add the frozen beetroot, sugar and lemon juice to a small pot and simmer on low heat for about 10 minutes

Step 2

Remove from heat and allow to cool

Step 3

Once cooled blend with a tablespoon of water until it is glossy and smooth

Step 4

Whisk the cream until it forms stiff peaks, add the condensed milk and incorporate well

Step 5

Lastly add the beetroot puree and combine

Step 6

Transfer to freezer friendly container and allow to freeze for at least 6 hours or overnight

Step 7

Sprinkle and serve with nuts of choice if preferred