The Easiest Carrot Ice Cream *Blood Sugar Friendly*
This healthy carrot ice cream is a low-carb and luscious treat that won’t spike your blood sugar like traditional ice cream. If you love carrot cake, you’ll love this spin on homemade ice cream!
When you want a frozen treat without the blood sugar spike, this carrot cake ice cream is sure to hit the spot! The taste and texture are completely satisfying and then there’s my favorite part: the hidden veggies!
Sneaking fruits and veggies into sweet treats is a fun way to eat more of them. If you like this, try my no-sugar-added popsicles with plum juice and low-carb pumpkin muffins!
Why you’ll love this recipe
- It’s dairy free. This ice cream gets its creaminess from coconut milk, so if you have a difficult time digesting dairy, this recipe is perfect for you!
- It’s low carb. One half-cup serving is approximately 9 grams of carbohydrates– half of what a typical serving of ice cream has!
- It’s packed with vitamins. Each serving has 3400 IU (or 170 mcg) of vitamin A mostly as beta-carotene. Beta carotene is what gives carrots their vibrant orange color and is involved in immune function and cell growth, especially in the heart, lungs, and eyes.
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What you’ll need
Carrots – The recipe calls for regular-sized carrots, but if you only have baby carrots, you can use those too! Use four baby carrots for every regular-sized carrot the recipe calls for.
Maple syrup – Maple syrup is a natural sweetener that adds a delicious caramelized flavor to this ice cream. Just like sugar, maple syrup has carbohydrates, but this recipe only needs a small amount.
Coconut milk – Use full-fat coconut milk for this recipe for a more luxurious texture. Lighter may work if that’s all you have, but the ice cream won’t be as thick and creamy. Do not use the coconut milk that’s sold in cartons as a milk alternative.
Ice cream maker – Churning the carrot ice cream in an ice cream machine will help it to be lighter and softer with a taste and feel like real ice cream. If you don’t have one, see the FAQ’s below for tips on how to make this recipe without one. If you are in the market to buy an ice cream maker, this one is my absolute favorite to use!
How to make carrot ice cream
- Freeze the ice cream maker and metal loaf pan overnight or for at least 8 hours.
- Place the carrots, water, maple syrup, cinnamon and nutmeg in a pot on the stove and cook over medium heat for 20 minutes, or until carrots are soft.
- Transfer the carrots to a food processor and add the coconut milk. Process until everything is combined and creamy.
- Transfer the mixture to the ice cream maker and process for 20-25 minutes, or until creamy. Then spoon the mixture into a metal loaf pan and freeze overnight.
FAQs
One-half cup of this carrot ice cream has 140 calories.
Yes! The texture will be a bit different, but you can still make it work. After processing in the food processor, pour the mixture into the cold metal loaf pan, cover with plastic wrap, and freeze overnight.
Store homemade ice cream in a shallow container, covered well in plastic wrap and with a tight-fitting lid. It will keep in the freezer for 1 to 2 weeks.
Why this recipe works for people with diabetes
Regular ice cream doesn’t have to be avoided, but you may need to plan and portion it so that an ice cream treat doesn’t send your blood sugar sky-high. Carrot ice cream is a diabetes-friendly dessert that you can enjoy with a meal or as a snack.
The sweetness comes from just a small amount of maple syrup and carrots, no extra sugar or carbs from milk. Carrots are a non-starchy vegetable that increases in sweetness once cooked. Simmering them on the stove creates a subtle sweetness and caramelized flavor that’s perfect in this ice cream.
Typical ice cream uses dairy milk and heavy cream for a creamy texture, but in this recipe, we’re using coconut milk. Full-fat coconut milk is low in carbs and high in fat. The extra fat can help you feel full and satisfied after eating and help to slow down the digestion of the carbohydrates that are in this ice cream.
The best part? This recipe has only 9 grams of carbohydrates per half cup and is a perfectly sweet way to end a savory meal without exceeding your carb limit!
Other blood-sugar-friendly dessert to enjoy!
These blood sugar-friendly dessert recipes are easy to make & packed full of nutrition while satisfying your sweet tooth.
This carrot ice cream couldn’t be easier to make. It’s sweet, creamy, and actually good for blood sugar too! Ready to give it a try? Go whip up a batch and after you try it (and hopefully love it like I do), remember to give it a 5-star rating & share it with me on Instagram by tagging me @ErinPalinskiWade
Carrot Ice Cream
Equipment
Ingredients
- 4 carrots medium, peeled and chopped
- 1 cup water
- 1/4 cup maple syrup
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 3 cups coconut milk
Instructions
- Freeze the ice cream maker and metal loaf pan overnight or for at least 8 hours.
- Place the carrots, water, maple syrup, cinnamon and nutmeg in a pot on the stove and cook over medium heat for 20 minutes, or until carrots are soft.
- Transfer the carrots to a food processor and add the coconut milk. Process until everything is combined and creamy.
- Transfer the mixture to the ice cream maker and process for 20-25 minutes, or until creamy. Then spoon the mixture into a metal loaf pan and freeze overnight.
Notes
Nutrition