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.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 6
  • Category: Dessert, Snack
  • Cuisine: American

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

Method

Make the Candied walnuts:

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.