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A waffle cup with beetroot rhubarb ice cream

Beetroot Rhubarb Ice Cream

This delicious and beautiful Beetroot Rhubarb Ice Cream is surprisingly made with healthy ingredients which calls for guilt free treat. Its vegan and gluten free so as to fit to almost types of diet.
Course Dessert
Cuisine American
Keyword beetroot ice cream, Rhubarb ice cream, rhubarb ice cream recipe
Prep Time 10 minutes
Freezing time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 150kcal
Author Gunjan


  • 1/4 cup warm water
  • 1/4 cup chia seeds
  • 1 cup chopped rhubarb
  • 1/2 cup chopped beets
  • 1 tbsp vanilla extract
  • 1 1/4 cup unsweetened almond soy milk blend/any plant milk
  • 1/4 cup maple syrup


  • Soak chia seeds in the warm water for few minutes.
  • Combine all the ingredients (including soaked chia seeds) in a blender and blend smooth.
  • Pour the blended mixture into the ice cream maker and churn as per the manufacturer instructions.
  • Spoon it out in a freezer safe container and freeze for at least 6 hours or until done.
  • Scoop in a serving bowl/ cone/ waffle bowl, top it with your favorite toppings and dig immediately.


  • If desired or if you do not have ice cream maker pour the blended mixture into ice cream molds and freeze until done. The taste would be the same.
  • Unsweetened almond soy milk blend can also be used but adjust the sweetener according to taste.
  • In case Almond Soy milk isn’t available you may use unsweetened almond milk as well.


Calories: 150kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 89mg | Fiber: 4g | Sugar: 12g | Calcium: 89mg | Iron: 1mg