It’s never too late in the year for ice cream! Galaxy Foods announced the results of their dairy-free ice cream contest, and the winner is Sarah Hatfield of No Whey, Mama! Sarah’s recipe for Dairy-Free Carrot Cake Ice Cream caught everyone’s attention immediately. The beautiful photo, the simplistic ingredients, and really, who doesn’t love carrot cake?
For those of you who don’t know Sarah, she lives in Western Pennsylvania with her husband and her four children. Her eldest daughter is allergic to dairy, which prompts her to get creative with recipes like this one.
I came up with the carrot cake recipe idea on a vacation with my extended family. We were all sitting around talking and I was explaining the contest details – that I had to incorporate Galaxy’s dairy-free cream cheese alternative as an ingredient – and my sister suggested I try creating a carrot cake ice cream. She said what goes better with cream cheese than carrot cake. As soon as I returned home, I started working on the recipe. It took two trials to get it perfect, but everyone was happy with the results.
Fortunately, I was already familiar with Galaxy Dairy-Free Cream Cheese, as we have enjoyed it in a variety of recipes – from savory to sweet. It’s sometimes challenging for us to find products that everyone in our family can enjoy because some of us can eat dairy and some of us can’t. When I find a product that tastes great and everyone enjoys, like this one, it’s a win-win.
Our family’s favorite dish using the Galaxy Dairy-Free Cream Cheese is a Veggie Pizza with a layer of the cream cheese then topped with veggies. It’s absolutely delicious! For sweet, this dairy-free carrot cake ice cream is obviously a new favorite.
This isn’t Sarah’s first foray into making dairy-free ice cream. Since her local store doesn’t carry many dairy-free options, she enjoys experimenting at home. Her family’s favorite flavors include “anything chocolate” and a fruit flavored ice cream that she discovered on the vegan blog, Bittersweet.
But back to Sarah’s amazing winning recipe! Enjoy her Dairy-Free Carrot Cake Ice Cream recipe below, and the recipe it was inspired by, my Dairy-Free and Vegan Cheesecake Ice Cream.
- 2 cups 100% carrot juice
- ¾ cup sugar
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 8 ounces Galaxy Classic Plain Vegan Cream Cheese Alternative
- 8 ounces plain dairy-free Greek yogurt (or regular dairy-free yogurt in a pinch)
- Combine all ingredients in a food processor or blender. Process or blend until smooth.
- Chill in a glass container in the refrigerator for two hours.
- Carefully pour into prepared ice cream maker and freeze according to its directions.
- Eat as soft serve, or place in a glass container and freeze until firm.
- Remove from freezer and let soften a few minutes before serving.