my heart beets for u, honey [mixer ice cream + goat cheese]



Beet and Honey Ice Cream with Goat Cheese, just in time for Valentine’s Day! The creamy decadence with floral notes from the honey and tangy zing from the goat cheese isn’t even the best part.

The best part is that this ice cream is made with a MIXER and not an ice cream machine. 

You read that correctly. Every home chef, even you, has either a hand mixer or stand mixer…and that, my loveys, is all you need to make this homemade ice cream.



With Valentine’s Day right around the corner, I, like every other food blogger, am always inspired to make something pink/red for my readers. [Aw, you’re so sweet, you say].

It has been my mission to devise and present recipes made from everyday ingredients, most of the time pantry staples, but with a little twisty twist. A little Maria spin. I seldom order rare ingredients on Amazon [although I am in the market for orange water to make an avocado and citrus salad].

Either way, it’s the basic produce, like beets, simple sweeteners, like honey, and everyone’s favorite heavy whipping cream that team up to make this indulgent treat. The beet flavor is unstated and subtle, with the honey taking center stage.




A metal bread loaf pan will, I repeat, will become your best friend when making this recipe.

I first made Mixer Ice Cream for my birthday in March last year. It was one of those aha moments where I realized that it is much cheaper and MORE delicious to make your own ice cream, compared to that store bought junk. Since the flavors can be mixed and matched, the options are endless.

My personal fav was the birthday cake and rainbow sprinkles flavor that I made for the Hubs’ birthday in August. Chunks of pound cake and sprinkles in frozen cream? You can’t go wrong.


This recipe for scratch made Beet & Honey Ice Cream with Goat Cheese is impressive yet straightforward. Honestly, easy. Leaving time for love on Valentine’s Day.

Give yourself an extra day to make this recipe, as it needs to freeze overnight. That is truly the only drawback to not having an ice cream maker. But once it’s done, it’s done. There is no reason to cook like crazy on V Day anyways. Scoop this out into sexy little black bowls and suck on your spoon.




  • metal bread loaf pan (got mine at Target for $1.99)
  • parchment paper
  • stand mixer or hand mixer
  • plastic wrap
  • freezer


  • 2 beets, stems removed, peeled and chopped
  • 4 ounces goat cheese, softened
  • 1/4 cup honey
  • 2 cups cold heavy whipping cream
  • 1 14-ounce can sweetened condensed milk


  1. Place mixing bowl in freezer for about 30 minutes before preparation (use a metal mixing bowl if you have one). This just helps keep everything frosty, this will not make or break the ice cream.
  2. Line metal bread loaf pan with parchment paper, ensuring that it covers all areas inside the pan. Set aside.
  3. Boil chopped beets in small sauce pan, filled up half way with water. Boil until beets are fork tender, adding just enough water to cover the beets if water evaporates.
  4. Set aside cooked beets to cool. Blend cooled beets with reduced liquid in a food processor. Strain beets through a fine sieve, so a magenta beet puree is left. Discard large pieces in fine strainer.
  5. Blend goat cheese, evaporated milk and honey in food processor until smooth. Pour in beet puree, pulsing just enough to mix. Set aside.
  6. Use stand mixer or hand mixer to whip heavy whipping cream into stiff peaks {about 4 minutes}.
  7. On the lowest speed, slowly and gently blend the beet mixture {with sweetened condensed milk, honey & goat cheese} into the whipped cream. Just enough to mix, do not over mix.
  8. Pour pink mixture into parchment paper lined loaf pan. Tap it on the counter to ensure that the mixture has settled. Smooth out the top with a spatula.
  9. Cover with plastic wrap. {I wrapped mine three or four times, just because.}
  10. Freeze overnight and scoop it out the next day.

Happy Valentine’s Day my loves!