Beet Butter and Tahini on Ice Cream

Beet Butter and Tahini on Ice Cream

This colorful recipe comes from Mason Hereford's new book Turkey and the Wolf: Flavor Trippin' in New Orleans. A bit about the recipe in Mason's words:

"This one is all Liz Hollinger, the sous chef and pastry whiz at Molly’s. She put beet butter on vanilla ice cream and our jaws dropped. A generous drizzle of tahini completes this fun, mega­earthy dessert that tastes more sophisticated than most of our sweets. It’s good on scoops of all sorts, but cookies and cream is the move here."

For the beet butter
1 lb trimmed beets
3 tbsp white sugar 
3 tbsp unstalted butter, softened
½ tsp kosher salt, (Diamond Crystal or about half as much Morton)
½ tsp vanilla extract

For serving
1 pint cookies'n cream ice cream
½ c
Seed + Mill Organic Tahini, well stirred
Flaky sea salt

For the beet butter

  1. Get your oven to 350°F.
  2. Wrap the beets individually in foil if they’re big boys, or wrap a few together if they’re small or medium. Roast them on a baking sheet until you can easily pierce the center with a fork, 11/2 to 2 hours. Carefully unwrap and let them hang out until they’re cool enough to handle.
  3. One by one, hold the beets in a paper towel and rub off and ditch the peels. Combine the beets, sugar, butter, kosher salt, and vanilla in a blender and buzz on high speed until completely smooth, about 1 minute. If you need to, add a splash of water to help it blend.
  4. Pour the contents of the blender into a medium skillet, bring it to a steamy burble over medium heat, and cook, stirring pretty much constantly, for 10 minutes. It’ll thicken up a bit. Let it cool and it’s ready to use. It keeps in the fridge for up to 10 days.

To serve

  1. Scoop the ice cream into bowls (or just leave in the carton), drizzle on the tahini, spoon a couple of tablespoons of beet butter onto each bowl, and add a pinch of flaky salt. Eat

Serves 1-4

Reprinted with permission from Turkey and The Wolf by Mason Hereford with JJ Goode, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC. 

Photographs copyright © William Hereford

Also in Recipes

Spiced Apple Fritters (‘Latkes’) with Sweet Tahini Cream Cheese Frosting
Spiced Apple Fritters (‘Latkes’) with Sweet Tahini Cream Cheese Frosting

Hannukah inspired Apple Latkes, served with our favorite tahini cream cheese frosting, makes for a fun twist on your regular latkes. With 8 days of fried food to consume over the Hannukah holiday, we were searching for something sweet to balance out all those potatoes! The frosting is intentionally not too sweet, adding a creamy textural element and finishing things off deliciously! 
OCCO x Renewal Mill Spiced Tahini Swirl Brownies
OCCO x Renewal Mill Spiced Tahini Swirl Brownies

These are not your average boxed brownies! Though they still come together in a matter of minutes thanks to Renewal Mill's convenient and delicious mix, the addition of OCCO's spices and our tahini & halva take them to the next level. They're available together as a part of our Tahini Swirl Brownie Baking Kit, one of our limited edition gifts this holiday season. 
Tahini Swirl Pavlova with Cream, Berries & Snowy Halva Flakes
Tahini Swirl Pavlova with Cream, Berries & Snowy Halva Flakes

Pavlova is undoubtedly one of our favorite desserts (Rachel, our co-founder, being from Australia, and all……) but it’s also one of those dishes that no matter how closely we follow the recipe, something always seems to go wrong! We were determined to master the art of pavlova, and give it a Seed + Mill twist!