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Vegan Carrot Cake Ice Cream Recipe
5 from 6 votes

Vegan Carrot Cake Ice Cream Recipe

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.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Calories: 27261 kcal
Course: Dessert, Snacks
Cuisine: American

Ingredients

For the Candied Walnuts:
  • 3/4 cups walnuts broken; 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 carrot 1-2 inch pieces, chopped
  • 1 can coconut milk 13.5 oz, a little less than 2 cups
  • 1/2 cup almond milk
  • 1/3 cup raw sugar 1/2 cup for sweeter, ground
  • 1/2 tsp cinnamon powder
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves powdered
  • 1/8 tsp nutmeg powder
  • 1/2 tsp vanilla extract
  • 1/2 teaspoon salt

Instructions

Make the Candied walnuts:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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:
  1. Puree the roasted carrots with one cup of coconut milk until well blended.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 27261

% 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.