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!