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🍽️ Creamy Beetroot Ice Cream

80 kcal · 30 min · 4 servings

Ingredients

• 500 g beetroot (cooked)
• 100 ml vegetable broth
• 1 pinch sugar
• 1 tbsp balsamic vinegar
• 1 tsp ground cardamom pods
• 2 egg whites
• 200 g sour cream
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the beetroot and cut it into small cubes.
2. 2. Puree the cubes together with the vegetable broth until smooth.
3. 3. Season the mixture with sugar, balsamic vinegar, cardamom, salt, and pepper.
4. 4. Pour the mixture into a metal bowl.
5. 5. Place the bowl in the freezer compartment for 1 hour.
6. 6. Stir the mixture occasionally during this time.
7. 7. Whip the egg whites in a separate bowl until stiff.
8. 8. Take the beetroot mixture out of the freezer.
9. 9. Stir the semi-frozen mixture vigorously with a hand mixer.
10. 10. Gently fold the egg whites into the beetroot mixture.
11. 11. Stir the sour cream into the cream.
12. 12. Place the bowl back in the freezer for at least 2 hours.
13. 13. Stir the cream well every 30 minutes to achieve a creamy texture.
14. 14. Place the frozen cream in the refrigerator about 30 minutes before serving.
15. 15. Scoop balls of ice cream using an ice cream scoop.
16. 16. Serve the ice cream immediately.

Nutrition per serving

• kcal: 80
• Protein: 3 g · Fett/Fat: 5 g · Carbs: 7 g