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Carrot ice cream

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!
Prep Time30 mins
Cook Time1 hr 10 mins
Chilling and freezing time4 hrs
Total Time5 hrs 40 mins
Course: Dessert, Snack
Cuisine: Australian
Keyword: Easter desserts, Easter ice cream, vegetable desserts, vegetable ice cream

Equipment

  • stick/immersion blender
  • ice cream churner

Ingredients

  • 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

Instructions

  • 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!