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–+ servings
vegan carrot cake ice cream in a metal loaf pan
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5 from 2 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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: carrot cake ice cream, vegan cashew ice cream, vegan ice cream recipe
Servings: 6
Author: Vegan Richa

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
US Customary - Metric

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.
  • 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

Calories: 272.61kcal | Carbohydrates: 22.61g | Protein: 4.42g | Fat: 18.8g | Saturated Fat: 6g | Sodium: 386.61mg | Potassium: 167.98mg | Fiber: 1.77g | Sugar: 15.27g | Vitamin A: 1698.44IU | Vitamin C: 0.95mg | Calcium: 46.67mg | Iron: 1.25mg