This carrot ice cream is surprisingly delicious and the most amazing natural orange color. A couple of scoops practically counts as one of your five a day!
I know what you're thinking. Carrot ice cream. Really? You can't be serious? Yes, yes I am. This carrot ice cream is seriously delicious. I have made a few different vegetable ice creams such as broccoli (which needs work) and pumpkin spice. Each time I've got better at balancing the savory flavor of the vegetable with the sweet creaminess of the ice cream. And I'm happy to say is my best vegetable ice cream so far and certainly the prettiest!
Slow roasting the carrots concentrates the flavor while retaining their bright orange color. Combined with some honey and just a touch of cardamom and you have an ice cream that's surprisingly delicious and practically good for you.
Looking for more fun Easter desserts? Why not try making my fabulous Easter egg cheesecake, eggless carrot cake or for something different my shredded wheat nests or hot cross bun ice cream! Delicious!
Carrots: it wouldn't be carrot ice cream without carrots. Fresh carrots are essential for this recipe. Look for smaller carrots as they will be sweeter and less woody and fibrinous than larger carrots. You can not substitute with frozen or tinned carrots. As far as I know unlike pumpkin there's not such thing as tinned carrot puree, but if you find some and try it with this let me know! You will need about one and a third cups of carrot puree for this recipe.
Honey: I used a mild flavored honey here so as not compete with the carrot flavor. You could mix things up with different honey . Where-ever possibly I try to buy local honey. You could substitute honey with ½ a tablespoon of glucose syrup. It won't be as sweet or have the same flavor, but it will help with the texture and scoop-ability.
Cardamom: a little bit of ground cardamom really complements the carrot flavor in this ice cream and takes it to a whole new level. You could try replacing it with another spice that complements the carrots such as nutmeg or possibly cinnamon, or leave it out.
Thickened cream: I use thickened cream in Australia which as a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
White sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this ice cream.
Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrow root powder or corn flour in the same volume.
How to make carrot ice cream
Pre heat your oven to 320°F (160°C) (fan forced) (fan forced). Slice the carrots in half length ways, then in half again the other way so you have long chunky batons.
Drizzle with a little olive oil. Spread out evenenly on a baking tray and bake for approximatly one hour and ten minutes, turning half way through. Carrots should still be bright orange, and should just be starting to caramalize around the edges. To test if the carrots a cooked through carefully poke one with a sharp knife. It should be soft without much resistance. Remove from oven and allow to cool.
While the carrots are cooking make the rest of your ice cream base. Put the tapioca starch into a small bowl. Measure the cream and add about two tablespoons of the cream to the tapioca starch. Mix well to form a slurry. The cream will be quite thick so this may take a bit of mixing.
Add the cream, sugar and honey to a small pot on the stove. Heat on medium low and stir until the sugar and honey are dissolved. Add the tapioca starch slurry and stir well. Remove from heat and allow to cool. If your carrots aren't done yet put the mix in the fridge until needed.
Put the cooled carrots into a tall heat proof jug you can use an immersion/ stick blender in. Start to puree the carrots. Add about half a cup of the ice cream base if needed to loosen up the carrots and allow them to blend. Blend the carrots very well, you want them to be nice and smooth. Add the rest of the ice cream base and mix well with the immersion blender. Add the cardamom and mix again. Cover the jug and chill in the fridge for at least four hours.
Put your ice cream storage container in the freezer to chill. If you are using a self refrigerating ice cream churner turn it on about ten minutes before churning your ice cream, other wise take your freezer bowl out of the freezer right before churning.
Churn the ice cream. It will be the consistency of soft serve when done. Transfer the ice cream to the pre chilled container and freezer for about four hours, or until firm.
How to serve
To serve remove from the freezer, scoop and enjoy! Fabulous on its own or with some chopped pecans sprinkled over the top. Delicious!
How to store
This ice cream will store well in an air tight container in the freezer for up to two weeks. After that it may start to become a little icy, but it will still taste delicious!
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
- Eggless carrot cake
- Shredded wheat nests
- Hot cross bun ice cream
- Pumpkin spice ice cream
- Halloween cakesicles
Carrot ice cream
- stick/immersion blender
- ice cream churner
- 1.8 lbs (800 gms) fresh carrots, approx. 7 medium carrots
- a drizzle olive oil (for baking)
- 2 teaspoons tapioca starch
- 2 cups (500gms) thickened cream
- ½ cup (110 gms) white sugar
- 1 tablespoon honey
- ½ teaspoon ground cardamom
- Pre heat your oven to 320°F (160°C) (fan forced)
- Cut the carrots in half length ways, then in half again so you have long thick batons.
- Drizzle with a little olive oil, then lay out on a large baking tray so they don't touch at the edges.
- Bake for one hour and ten minutes, turning half way through. Carrots should be soft when tested with a small sharp knife and only just starting to color around the edges.
- Remove from oven and allow to cool while you make the rest of the ice cream base.
- Measure the cream. Transfer about two tablespoons to a small bowl with the tapioca starch and mix to form a slurry.
- Add the rest of the cream, sugar and honey to a small pot on the stove. Heat on medium, stirring until all the sugar and honey is dissolved.
- Add the tapioca starch and cream to the mix and stir well. Remove from heat and allow to cool.
- Put the cooled roasted carrots in a large heatproof jug. Use a stick/immersion blender to puree the carrots. You should have about one and one third cups carrot puree.
- Add about half a cup of ice cream mix and continue to blend until you have a smooth carrot puree.
- Add the rest of the ice cream mix and blend until well incorporated. Add the cardamom and mix well. Chill in fridge for at least four hours, preferably over night.
- Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner turn it on for ten minutes before churning. Other wise take your churning bowl out of the freezer right before churning.
- Churn your ice cream. It will be the consistency of soft serve when done.
- Transfer to chilled storage container, cover and chill in freezer for four hours, or until firm.
- To serve remove from the freezer, scoop and enjoy!
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