Carrot Cake Ice Cream [Vegan]

Carrot cake is a flavour I find endlessly translatable to other formats. The Coconut Carrot Cake Granola and Carrot Cake Pancakes proved that. This frozen version might be the most surprising translation yet a completely dairy-free ice cream that genuinely captures the warm spice, subtle sweetness, and earthy carrot flavour of the actual cake.

The base is frozen bananas blended to soft-serve consistency a technique that, if you haven't tried it, produces something genuinely creamy and ice-cream-like from a single ingredient. Add roasted carrot, cinnamon, ginger, nutmeg, and vanilla, and the result is a frozen dessert that's simultaneously wholesome and completely satisfying as a treat.

The Frozen Banana Base

Freeze very ripe bananas the more spotted, the better. Peel and slice into chunks, freeze in a single layer, then transfer to a bag once solid. Blend from completely frozen: this is important, as partially thawed bananas won't achieve the same creamy consistency. Process in a food processor, scraping down the sides several times, until completely smooth and the texture resembles soft serve ice cream. It takes about 3–4 minutes of processing.

The Carrot Component

Roast or steam the carrots until very soft raw carrot will stay grainy and won't blend smoothly no matter how long you process. Roasting concentrates the natural sweetness and adds a slight caramelised depth. Let the carrot cool completely before adding to the blended banana so it doesn't partially melt the frozen base.

Ingredients

• 1/4 cup brown sugar
• 2 Tbsp pure maple syrup
• 2 Tbsp non-hydrogenated margarine
• 1 cup finely grated carrots, preferably organic (a microplane grater works best)

• 1 cup plain soymilk, divided
• 2 Tbsp arrowroot powder or cornstarch
• 2 cups plain soy creamer
• 1/2 cup evaporated cane juice or granulated sugar
• 1 Tbsp pure vanilla extract
• 1 Tbsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg

Directions

1. Combine brown sugar, maple syrup, and margarine in a small saucepan over medium heat; stir until melted. Reduce stove heat to low, add carrots to mixture, and continue to cook over low heat for about 5 minutes. Set aside.
2. In a small bowl, whisk together 1/4 cup soymilk with the arrowroot. Set aside.
3. In a medium saucepan over medium heat, combine the remaining 3/4 cup soymilk, soy creamer, and evaporated cane juice. Cook over medium heat, whisking occasionally, until the mixture just begins to boil, about 10 minutes. When the mixture reaches the soft boiling point (bubbles are just starting to break the surface), remove from heat, and whisk in the soymilk & arrowroot mixture. Whisk until the mixture thickens, about 30 seconds. Whisk in the vanilla extract and spices. Transfer ice cream base to a medium bowl.
4. Stir the carrots into the ice cream base, and allow to sit at room temperature for about 10 minutes. Chill in the refrigerator until cold, about 3 hours. Freeze according to ice cream manufacturer’s instructions.

• Eat immediately for soft-serve consistency, or freeze 2–3 hours in a loaf pan for scoopable ice cream
• Mix in chopped walnuts or raisins before the final freeze for the full carrot cake experience
• A drizzle of cashew cream cheese sauce on top completes the presentation beautifully

Estimated Nutrition

• Calories: 398 kcal
• Total Fat: 27g
  • Saturated Fat: 13g
  • Trans Fat: 0g
• Cholesterol: 147mg
• Sodium: 89mg
• Total Carbohydrates: 34g
  • Dietary Fiber: 2g
  • Sugars: 26g
• Protein: 6g

• Saturated Fat: 13g
• Trans Fat: 0g

• Dietary Fiber: 2g
• Sugars: 26g

Indulge in the delightful fusion of two classics with our Carrot Cake Ice Cream. Creamy, spiced, and speckled with grated carrots, this frozen treat captures the essence of carrot cake. Swirled with cream cheese frosting and adorned with crushed graham crackers, it’s a sweet symphony that’ll have your taste buds singing. Perfect for dessert lovers seeking a unique twist on tradition.