Vegan Carrot Cake Ice Cream Recipe
User Reviews
5.0
6 reviews
Excellent
Vegan Carrot Cake Ice Cream Recipe
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A vegan ice cream recipe that delivers! This dairy-free carrot cake ice cream tastes like a slice of carrot cake and is luxuriously creamy thanks to cashew nuts in the ice cream base. Way healthier and lower in calories than cake, too! Allergy Information: Free of Dairy, egg, corn, soy, yeast, gluten.
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Ingredients
For the Candied Walnuts:
- 3/4 cups broken walnuts or pecans or other nuts
- 1 Tablespoon ground raw sugar or other fine vegan sugar
- 1 pinch salt
- 1 pinch cinnamon cloves, nutmeg, ginger
For the vegan sour cream:
- 1/2 cup cashews soaked
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1 teaspoon raw sugar
For the ice cream:
- 1 cup chopped carrots 1-2 inch pieces
- 1 can coconut milk 13.5 oz, a little less than 2 cups
- 1/2 cup almond milk
- 1/3 cup ground raw sugar 1/2 cup for sweeter
- 1/2 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/4 tsp cloves powder
- 1/8 tsp nutmeg powder
- 1/2 tsp vanilla extract
- 1/2 teaspoon salt
Instructions
Make the Candied walnuts:
- Add oil to pan on medium heat. Add chopped walnuts and roast for 1-2 minutes. Stir frequently. Add the sugar, salt and spices and mix well. Continue to cook till the sugar caramelizes and sticks to the walnuts.
Make the Sour cream:
- Blend the drained soaked cashews and all the ingredients with a few Tablespoons of water to make a thick cream. Taste and adjust salt and tang if needed.
Roast the carrots:
- Toss the carrots in a teaspoon of oil and bake at 380 degrees F for 15-20 minutes. Bake longer for larger quantity. Roast the carrots till golden on the outside.
Make the ice cream:
- Puree the roasted carrots with one cup of coconut milk until well blended.
- Add the sugar, spices, salt and the rest of the coconut milk and almond milk and blend. Taste and adjust sweet and spice. Pour into ice cream container.
- Add the candied walnuts and fold in. Add in the sour cream, lightly sprinkle some more cinnamon on top and fold in. Do not mix too much.
- If using an ice cream maker, let the spiced carrot puree ice cream churn, then fold in the walnuts and sour cream just before placing in freezer.
- Freeze for a few hours then scoop and serve.
Notes
- I did not use an Ice cream maker and did not add any starch to the ice cream base. Without the starch and no churning, there is a teeny bit crystallization, but there is so much going on in the Ice cream, that it doesn't bother me.
- You can add a tablespoon of cornstarch or arrowroot starch. Mix it into a 1/4 cup non-dairy milk. Mix, Bring to a boil and add to the ice cream mixture for a more custardy, less crystallized version.
- Alternatively, churn your vegan ice cream base in an ice cream maker.
- Feeling extra decadent? Scoop some of this delicious vegan ice cream between two homemade cookies (scroll down for recipes) for a vegan ice cream sandwich. Press and freeze individual sammies in plastic wrap.
- I did not use an Ice cream maker and did not add any starch to the ice cream base. Without the starch and no churning, there is a teeny bit crystallization, but there is so much going on in the Ice cream, that it doesn't bother me. You can add a tablespoon of cornstarch or arrowroot starch. Mix it into a 1/4 cup non-dairy milk. Mix, Bring to a boil and add to the ice cream mixture for a more custardy, less crystallized version.
- Alternatively, churn your vegan ice cream base in an ice cream maker.
- Add more carrot or spices to taste. You could also use pumpkin spice in this recipe without a huge difference.
- Feeling extra decadent? Scoop some of this delicious vegan ice cream between two homemade cookies (scroll down for recipes) for a vegan ice cream sandwich. Press and freeze individual sammies in plastic wrap.
Nutrition Information
Show Details
Calories
272.61kcal
(14%)
Carbohydrates
22.61g
(8%)
Protein
4.42g
(9%)
Fat
18.8g
(29%)
Saturated Fat
6g
(30%)
Sodium
386.61mg
(16%)
Potassium
167.98mg
(5%)
Fiber
1.77g
(7%)
Sugar
15.27g
(31%)
Vitamin A
1698.44IU
(34%)
Vitamin C
0.95mg
(1%)
Calcium
46.67mg
(5%)
Iron
1.25mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 27261 kcal
% Daily Value*
| Calories | 272.61kcal | 14% |
| Carbohydrates | 22.61g | 8% |
| Protein | 4.42g | 9% |
| Fat | 18.8g | 29% |
| Saturated Fat | 6g | 30% |
| Sodium | 386.61mg | 16% |
| Potassium | 167.98mg | 4% |
| Fiber | 1.77g | 7% |
| Sugar | 15.27g | 31% |
| Vitamin A | 1698.44IU | 34% |
| Vitamin C | 0.95mg | 1% |
| Calcium | 46.67mg | 5% |
| Iron | 1.25mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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