Dairy-Free Carrot Cake Ice Cream with Candied Pecans
Prep time
Cook time
Total time
This is ice cream, so the preparation is quick, but you have to be patient while it chills, churns, and chills again!
Serves: 6 to 8 servings
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 Go Veggie! Vegan)
  • 1 teaspoon ground cinnamon
  • Pinch cloves
  • Pinch nutmeg
  • Pinch salt
  • ¼ teaspoon guar gum
  • 1 teaspoon vanilla extract
  • 1 tablespoon cognac or brandy
  • ⅔ cup shredded carrots
  • 2 tablespoons chopped dried pineapple
  • ¼ cup raisins
For the Pecans:
  1. Heat a medium skillet over medium heat.
  2. Add the pecans, coconut oil, brown sugar and salt and cook, stirring frequently, until the sugars caramelize and cling to the pecans. Remove from the heat.
For the Ice Cream:
  1. Add the coconut milk, almond milk, and sugars to a medium saucepan. Heat, while whisking, until the sugar is completely dissolved.
  2. Chill the mixture for 3 to 4 hours.
  3. In a blender, combine the chilled milk mixture, cream cheese substitute, cinnamon, cloves, nutmeg, salt, guar gum, vanilla, and cognac. Blend until smooth and uniform.
  4. Pour the mixture into an 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.
  5. Freeze 3 to 4 hours or until firm.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/carrot-cake-ice-cream-candied-pecans