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KARE in the Kitchen: Ice cream with citrus-infused sunflower seed butter

The ice cream is one of the items that will be featured at Cirque du Crave, an event supporting Feeding Our Communities Partners.

GOLDEN VALLEY, Minn. - Feeding Our Communities Partners works on a daily basis to stop youth hunger through its BackPack Food Program for elementary students.

To help raise money for its initiative, it's hosting its first ever Cirque du Crave event on Thursday, October 4. Local chefs and restaurants will compete by whipping up dishes for attendees, including this delicious vanilla bean ice cream with citrus-infused sunflower seed butter!

The event is at The Capitol Room in St. Peter, Minn. It runs from 6-9 p.m.

For ticket info, click here.

Here's the recipe:

Vanilla Bean Ice Cream with Citrus-Infused Sunflower Seed Butter

Ingredients (2 servings):

  • Vanilla bean ice cream
  • Roasted carrots and beets: 1 beet and 1 carrot

Small dice beets and carrots.

Toss with olive oil and a pinch of salt. Roast at 400*F until tender.


  • Juice & zest of 1 meyer lemon
  • 1 T. pomegranate molasses
  • 2 T. sunflower seed butter
  • Pinch pepper
  • Pinch salt
  • 5 T. olive oil

Blend all ingredients.

Sunflower Seed Garnish:

  • Ground sunflower seeds
  • Zest of 1 orange
  • Pinch of cardamom

Mix together blended sunflower seed, zest of 1 orange, and a pinch of cardamom.

Top vanilla bean ice cream with warm beets/carrots, drizzle with sauce, and top with sunflower seed garnish. Enjoy!