Roasted Beet Ice Cream sandwiches

by Leah Halmagyi


  • 500g beetroot
  • 500ml cream
  • 250ml milk
  • 12 egg yolks
  • 200g caster sugar
  • finely-grated zest of 2 oranges
  • 2 tsp orgeat
  • 1 tsp vanilla paste
  • 12 choc chip cookies


1 Preheat oven to 200°C. Wrap the beetroot in a double layer of foil, then bake for 1 hour, until tender. Set aside to cool, then peel and purée.
2 Combine the beetroot purée, cream and milk in a large saucepan and bring to a simmer. Meanwhile, whisk the yolks, sugar, zest, orgeat and vanilla in a large bowl, then stir in the hot milk mixture.
3 Return to the heat, then cook gently until just thickened. Strain through a fine sieve onto a bowl set over an ice bath until completely chilled. Freeze in an ice cream machine, then sandwich between pairs of choc chip cookies.