Vegetarian Ice Cream
Carrot Cake Ice Cream
A carrot cake ice cream with cinnamon and spice.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 120 ml | ½ cup | whole milk | |
| 240 ml | 1 cup | double cream | |
| 115 g | ¾ cup | carrots, shredded | |
| 60 g | ⅓ cup | white sugar | |
| 55 g | ¼ cup | brown sugar | |
| 0.5 g | ⅛ tsp | cinnamon | |
| 60 g | ¼ cup | cream cheese | |
| 5 ml | 1 tsp | vanilla extract | |
| 15 g | 2 tbsp | toasted walnuts, chopped | |
| 15 g | 2 tbsp | shredded coconut | |
| 15 g | 2 tbsp | golden raisins, roughly chopped |
Ingredients
Method
- Put the milk, double cream, carrots, white and brown sugar and cinnamon in a medium saucepan. Stir to combine.
- Bring to a simmer over a medium heat and cook for 5 minutes until the carrots are soft.
- Add the cream cheese and vanilla. Stir until smooth.
- Take off the heat and pour into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Toast the walnuts in a dry medium frying pan over a medium heat for 5 minutes, until fragrant.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the chopped walnuts, shredded coconut and golden raisins to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 510 kcal
- Fat
- 38 g
- of which saturates
- 22 g
- Carbohydrate
- 40 g
- of which sugars
- 37 g
- Fibre
- 1.4 g
- Protein
- 4 g
- Sodium
- 110 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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