Carrot Ice Cream

Carrot cake meets frozen dessert in this lucious low carb carrot ice cream.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Freeze time 10

Total Time 10 30

Servings servings

Calories 140kcal

Author Erin Palinski-Wade

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

Storage: Put leftover ice cream in a shallow dish that's already been frozen. Cover with plastic wrap and a tight-fitting lid. Ice cream will stay fresh for one to two weeks.

Note: Freezing the ice cream maker, loaf pan, and container before adding the ice cream is essential. The more the temperature of the ice cream changes the less creamy the texture will be.

Nutrition