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Carrot Cake Ice Cream with Candied Pecans

Posted on by Alisa Fleming in Dairy Free Desserts with 3 Comments

I’ve been saving this wonderful carrot cake ice cream recipe from Alta of Tasty Eats at Home all winter long. I couldn’t think of a better treat to kick-off the rising temperatures than a cool and creamy dessert that’s loaded with fresh carrots.

Technically, Alta submitted this carrot cake ice cream recipe for the Galaxy recipe contest last year, but her submission got lost in the mix. Since I didn’t want this gem to be forgotten, I promised to highlight it after the spring thaw.

As a special treat, and for more of that carrot cake flare, Alta included candied pecans and dried fruit in her carrot cake ice cream recipe. She also adds a touch of alcohol, which doesn’t alter the flavor much, but helps to keep ice crystals from forming as the ice cream freezes. For more of her amazing recipes, visit www.tastyeatsathome.com.

Alta's Vegan and Gluten-Free Carrot Cake Ice Cream Recipe

Carrot Cake Ice Cream with Candied Pecans
 
Prep time

Total time

 

This is ice cream, so the preparation is quick, but the total time includes all that churning and chilling! Be patient …
Serves: 6 to 8 servings

Ingredients
For the Pecans:
  • ¼ cup shelled pecans
  • 1 teaspoon coconut oil
  • 2 tablespoons brown sugar
  • Pinch of salt
For the Ice Cream:
  • 1 14-oz can full-fat coconut milk
  • 1 cup unsweetened almond milk
  • ½ cup turbinado sugar (or other raw sugar)
  • ¼ cup brown sugar
  • 8 oz vegan cream cheese substitute (such as Galaxy Vegan Brand)
  • 1 teaspoon cinnamon
  • Pinch cloves
  • Pinch nutmeg
  • Pinch salt
  • ¼ teaspoon guar gum
  • 1 teaspoon vanilla
  • 1 tablespoon cognac or brandy
  • ⅔ cup shredded carrots
  • 2 tablespoons chopped dried pineapple
  • ¼ cup raisins

Instructions
For the Pecans:
  1. Heat a medium skillet to medium heat.
  2. Add pecans, coconut oil, brown sugar and salt and cook, stirring frequently, until sugars caramelize and cling to the pecans.
  3. Remove from heat and set aside.
For the Ice Cream:
  1. In a medium saucepan, add coconut milk, almond milk, turbinado and brown sugars. Heat, whisking, until sugar is dissolved completely. Chill for 3-4 hours.
  2. In a blender, combine chilled milk mixture, cream cheese substitute, cinnamon, cloves, nutmeg, salt, guar gum, vanilla, and cognac. Blend until smooth and uniform.
  3. Pour mixture into ice cream maker and process according to manufacturer’s instructions. Once ice cream is at soft serve consistency, stir in candied pecans, carrots, pineapple, and raisins. Freeze 3-4 hours or until firm.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

3 Comments

  1. DianaApril 21, 2013 at 7:29 amReply

    Hi, I’m allergic to coconut. What can I sub for the coconut milk? Soy? Thanks

    • Alisa FlemingApril 22, 2013 at 7:38 amReplyAuthor

      If you are looking for a soy option – pureed silken tofu or vegan creamer should work, but will produce results with a slightly different flavor.

  2. Christa TurnellApril 21, 2013 at 8:55 amReply

    This looks amazing!

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