Dairy-Free Carrot Cake Ice Cream
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.
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.
The flavors of carrot cake and cream cheese frosting combined in a frozen treat.
Ingredients
- 2 cups 100% carrot juice
- 3/4 cup sugar
- 1 Tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/8 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)
Instructions
- 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.
Notes
The hands on time for this recipe is less than 10 minutes, but the total time includes churning and chilling.
http://www.godairyfree.org/news/nutrition-headlines/dairy-free-carrot-cake-ice-cream
Tagged egg--free, gluten-free, grain-free, nut-free, peanut-free, summer, vegan, vegetarian
7 Comments
Leave a reply
AltaOctober 5, 2012 at 11:38 am
Congrats to the winner! This is a really gorgeous ice cream.
JeffOctober 7, 2012 at 11:43 am
carrot juice? I was looking for a recipe to use up all the carrots that I picked from my garden. I found this recipe and it looks great! Instead of juice could I use strained puree of fresh carrots? Do you have any other suggestions on how to make this recipe with fresh carrots?
NowheymamaOctober 7, 2012 at 5:20 pm
I think carrot puree would be fine, especially if you don’t strain it first so it more closely resembles the consistency of carrot juice. Hope it works!
Latest Vegan Coffee Cake News | Vegan MuffinsOctober 24, 2012 at 7:00 am
[...] recipe! Enjoy her Dairy-Free Carrot Cake Ice Cream recipe below, and the … Read more on Go Dairy Free (blog) /* hopfeed_template= ''; hopfeed_align='left'; hopfeed_type='IFRAME'; [...]
AllisonOctober 25, 2012 at 3:47 pm
wwill you be able to post the nutritional values for the recipes? the protein, carb, fiber, and fat? its for weight watchers
Alisa FlemingOctober 25, 2012 at 7:19 pmAuthor
Hi Allison, sorry, I don’t have the time or resources to do this for all of the recipes on this website. However, you can calculate them yourself with websites like Nutrition Data.
Vegan Panna Cotta Recipe with Homemade Almond Brittle - Go Dairy FreeDecember 26, 2012 at 8:16 am
[...] uses the Plain Greek-style yogurt to make an award-winning (literally!) Dairy-Free Carrot Cake Ice Cream, and Hannah proves its value in creating a luxurious vegan panna [...]