The Home Grown Farm

The Home Grown Recipes

Beet, Honey, and Goat Cheese Ice Cream with Rose Water


1 1/2 c red beets

2 c coconut milk

1 c half and half

1 Tbsp. honey

1/2 c coconut sugar

1 1/2 Tbsp. arrowroot starch

2 Tbsp. water

1/4 c. goat cheese, softened

1/2 – 1 Tbsp. rose water


  1. Roast beets at 375 degrees for 40 minutes.
  2. Remove from oven and wrap in foil to cool.  Once cool, remove skins and puree beets.
  3. Whisk pureed beets and milks, then stir in honey and sugar.
  4. Transfer mixture to sauce pot and bring to light boil for 1 minute.
  5. Make arrowroot slurry by combining arrowroot starch and water.  Add to sauce pot, whisk, and boil for 2 minutes, until thick.
  6. Pour into large bowl with goat cheese and whisk vigorously.
  7. Pass mixture through sieve and let cool completely.
  8. Pour into ice cream machine and mix according to directions.


Recipe courtesy of Juanita Barrientos, Executive Chef at Happy Harvest