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Buttermilk-Beet Sherbet with Hazelnut Brittle

Photo: Romulo Yanes; Styling: Claire Spollen

Hands-on time 15 mins
Total time 1 hr, 30 mins

Serves 6 (serving size: 1/2 cup sherbet and 2 tablespoons hazelnut mixture)

If carrots can go into cake, there's no reason beets can't make their way into ice cream. It's a stunning dessert--absurdly delicious with a gorgeous magenta hue.


  • 8 ounces red beets, washed and trimmed
  • 1 cup whole buttermilk
  • 1 cup sugar, divided
  • 1/2 cup half-and-half
  • 2 tablespoons fresh orange juice
  • 3/8 teaspoon kosher salt, divided
  • 1/2 vanilla bean, split lengthwise
  • Cooking spray
  • 1/4 cup coarsely chopped toasted hazelnuts
  • 1/2 teaspoon canola oil

Nutrition Information

  • calories 234
  • fat 7.1 g
  • satfat 2.5 g
  • monofat 3.5 g
  • polyfat 0.7 g
  • protein 3 g
  • carbohydrate 41 g
  • fiber 2 g
  • cholesterol 12 mg
  • iron 1 mg
  • sodium 201 mg
  • calcium 80 mg

How to Make It

  1. Preheat oven to 375°.

  2. Wrap beets in foil. Bake at 375° for 1 hour and 20 minutes or until tender. Remove beets from oven; remove foil. Cool.

  3. Remove skin from cooled beets; cut beets in half. Combine beets, buttermilk, 1/2 cup sugar, half-and-half, juice, and 1/8 teaspoon salt in a blender. Scrape seeds from vanilla bean into blender; discard pod. Process mixture 2 minutes or until smooth. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Transfer to an airtight container; freeze.

  4. Coat a jelly-roll pan with cooking spray. Place remaining 1/2 cup sugar in a saucepan over medium-high heat, stirring constantly with a silicone spatula. Cook 5 minutes or until sugar is completely melted and an amber color, stirring constantly. Remove from heat; immediately stir in nuts and remaining 1/4 teaspoon salt. Spread on prepared pan; cool 7 minutes. Break brittle into pieces; combine with oil in a food processor. Pulse until mixture is coarsely ground. Sprinkle hazelnut mixture evenly over sherbet.