Dairy-Free Carrot Cake Ice Cream
Prep time
Total time
This delicious ice cream combines the flavors of carrot cake and cream cheese frosting in one frozen treat. Please note that the Prep time is hands-on time only. Allow several hours for refrigeration, churning, and freezing (if desired). Also, make sure you pre-froze your ice cream insert overnight, if instructed in the manual.
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
  • 2 cups 100% carrot juice
  • 8 ounces plain dairy-free yogurt (see note below)
  • 1 (8-ounce) tub dairy-free cream cheese alternative
  • ¾ cup sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  1. Add the carrot juice, yogurt, cream cheese alternative, sugar, lemon juice, vanilla, and salt to your food processor or blender. Process or blend until the mixture is smooth.
  2. Refrigerate the mixture for 2 hours.
  3. Freeze the mixture in your ice cream maker according to the manufacturer's directions.
  4. Eat as soft serve, or pack the mixture into a freezer-safe container and freeze until firm.
  5. Remove from freezer and let soften a few minutes before serving.
Dairy-Free Yogurt Note: Use a thick and rich dairy-free yogurt, if available. 8 ounces is about 1 scant cup (1 cup minus about 1 tablespoon) or about 1½ o the 5.3-ounce single-serve yogurt cups.
Nutrition Information
Serving size: ⅙ recipe Calories: 274 Fat: 13.6g Saturated fat: 7.4g Carbohydrates: 37.7g Sugar: 30.8g Sodium: 235mg Fiber: 1.6g Protein: 2.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/dairy-free-carrot-cake-ice-cream