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Close ups scoop of carrot ice cream in a white bowl, with a vintage spoon and fresh Dutch carrots on the side.

Carrot ice cream

Author: Sarah Brooks
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!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 10 mins
Chilling and freezing time 4 hrs
Total Time 5 hrs 40 mins
Course Dessert, Snack
Cuisine American
Servings 6 serves (⅔ cup each), approx.
Calories 403 kcal


  • 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!


Calories: 403kcalCarbohydrates: 36gProtein: 4gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 89mgSodium: 116mgPotassium: 518mgFiber: 4gSugar: 29gVitamin A: 23894IUVitamin C: 9mgCalcium: 98mgIron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Easter, ice cream machine, vegetable ice cream
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