Name: Carrot Cake Ice Cream
Yield: Makes a generous 1 quart
Ingredients: 4 Ounces Vegan “Cream Cheese”; ¼ Teaspoon Vanilla Extract; 1 Teaspoon Vanilla Extract; ½ Cup Carrot Purée*; ½ Cup Granulated Sugar; ¼ Teaspoon Salt; 1 13.5-Ounce Can Coconut Milk; 2 Teaspoons Cornstarch; Large Pinch Nutmeg; 1 ½ Teaspoons Ground Cinnamon; 2 Cups 100 Percent Carrot Juice; ¾ Teaspoon Ground Ginger; ½ Cup Dark Brown Sugar, Packed; 2 Tablespoons Maple Syrup

Preparation info

Makes a generous
1 quart

Difficulty
Easy

Appears in

Vegan Desserts

By Hannah Kaminsky

Published 2015

About

If there was one quintessential springtime cake, it would definitely be carrot cake. Something about those vibrant orange carrots, fluffy frosting, and gentle spices just seems to fit these warmer and brighter days perfectly. It’s hard to improve on a classic like this, but by transforming it into a frozen dessert, you’ll get a delightful treat that’s much lighter and more refreshing than any sort of baked good.