Beetroot Ice-Cream
Recipe type: Ice-Cream
Prep time: 
Total time: 
Serves: Serves: 2-4
  1. Ice-Cream - requires 4-6 hours or overnight prep for freezing
  2. Leave 500ml carton of the vanilla ice-cream out on your kitchen bench to defrost.
  3. Once ice-cream has melted, gradually stir through beetroot powder, whisking ice-cream until well combined and no lumps remain.
  4. Pour ice-cream back into the carton it came in or a small rectangle baking pan lined with 2 layers of plastic wrap. Place in the freezer until completely frozen, approx. 4-6 hours or overnight.
  5. Melt white chocolate and coconut together in a microwave safe bowl, until completely melted and smooth. Set aside.
  6. Scoop out desired amount of ice-cream into your waffle cones.
  7. Drizzle ice-cream with melted white chocolate and add desired amount of candy sprinkles.
  8. Serve and enjoy!
Recipe by Wholesome Patisserie at