Vegetarian Ice Cream
Creamy Carrot Cake Ice Cream
A carrot cake ice cream made with carrot juice and cream cheese frosting.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 ml | 1 cup | double cream | |
| 120 ml | ½ cup | carrot juice | |
| 75 g | ⅓ cup | light brown sugar | |
| 30 g | 2 tbsp | cream cheese frosting, plus more for a garnish | |
| 3 g | 1 tsp | vanilla | |
| 3 g | 1 tsp | cinnamon | |
| 120 g | 1 cup | chopped pecans, for topping | |
| 30 g | ¼ cup | raisins, for topping |
Ingredients
Method
- Put the double cream, carrot juice, brown sugar, frosting, vanilla and cinnamon in a large bowl. Whisk until fully combined.
- Pour the base into an empty Creami pint. Put the lid on 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.
- Scoop out and top with pecans, raisins and an extra dollop of cream cheese frosting if you like. Serve straight away.
Nutrition per serving estimated
- Calories
- 607 kcal
- Fat
- 51 g
- of which saturates
- 19 g
- Carbohydrate
- 38 g
- of which sugars
- 32 g
- Fibre
- 3.8 g
- Protein
- 4.3 g
- Sodium
- 60 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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