Dairy-Free Carrot Cake Ice Cream with Candied Pecans


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.

Dairy-Free Carrot Cake Ice Cream with Candied Pecans - this dreamy recipe is vegan, gluten-free and soy-free

Technically, Alta submitted this dairy-free 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.

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingAs 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.

Special Diet Notes: Carrot Cake Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

For nut-free carrot cake ice cream, you can skip the candied pecans (or use your favorite seeds!) and substitute coconut milk beverage for the almond milk.

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.

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I am a year round ice cream eater, winter time is when I make some of my best ice creams! 🙂 I love carrot and carrot cake, this is going on my must make list!

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