Dairy Free Carrot Cake Ice Cream
This creamy dessert offers classic carrot cake flavor in a refreshing frozen treat. It is a delightful choice for sharing and special occasions.
Equipment
- ice cream maker
- baking sheet
- saucepan
Ingredients
For the Ice Cream Base
- 2 cups Full Fat Coconut Cream
- 1 cup Unsweetened Oat Milk
- 3/4 cup Light Brown Sugar
- 2 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Fine Sea Salt
For the Carrot Cake Pieces
- 1 cup Finely Grated Carrots
- 1/2 cup All Purpose Flour
- 1/4 cup Light Brown Sugar
- 2 tbsp Dairy Free Butter, Melted
- 1 tbsp Unsweetened Oat Milk
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Baking Powder
For the Cream Cheese Swirl
- 4 oz Dairy Free Cream Cheese, Softened
- 1/4 cup Powdered Sugar
- 1 tbsp Unsweetened Oat Milk
- 1/2 tsp Vanilla Extract
Instructions
- Whisk the coconut cream, oat milk, brown sugar, cornstarch, cinnamon, nutmeg, and sea salt in a saucepan until smooth.
- Cook the base over medium heat for 5 to 7 minutes, whisking constantly, until lightly thickened. Stir in the vanilla extract and refrigerate the base for at least 4 hours.
- Stir the grated carrots, flour, brown sugar, melted dairy free butter, oat milk, cinnamon, and baking powder together until a thick batter forms.
- Spread the carrot cake batter in a thin layer on a lined baking sheet and bake at 350 F for 12 to 14 minutes. Cool completely, then cut it into small pieces.
- Beat the dairy free cream cheese, powdered sugar, oat milk, and vanilla extract until smooth. Refrigerate the mixture until ready to use.
- Churn the cold ice cream base in an ice cream maker until thick and creamy.
- Layer the ice cream with carrot cake pieces and spoonfuls of cream cheese swirl in a freezer-safe container.
- Drag a spoon through the layers to create ribbons, cover with parchment paper, and freeze for 4 hours.
Nutrition
Serving: 1servingCalories: 461kcalCarbohydrates: 47gProtein: 3gFat: 28g