Carrot Ice-cream

Yes, you read right.

Carrot ice-cream it is…or was, since it’s all gone by now.  I know, it sounds hokey. Also sounds kinda gross. But I assure you it’s not–quite the opposite in fact.

Think about it–carrot is a sweet root vegetable after-all, and if you’ve ever had carrot juice you can remember its milk-like consistency and mellow sweet taste. So why not make this baby into a vegan, figure-friendly ice cream that satisfies the sweet tooth whilst offering the creamy consistency of traditional ice cream?  I make ice-cream out of different varieties of sweet potatoes, avocados, bananas, beets, you name it. If it’s starchy, and willing, I’ll make it cream.

Ladies and gentlemen,

Vegan Carrot Ice-Cream


– 5-7 whole carrots, baked until soft
– 1/2 cup coconut milk (canned or fresh)
– Dash of salt
– 1 tbsp maple syrup
– 1 banana, peeled and frozen
– 1 tbsp honey

The banana, maple syrup, and honey give this dish extra sweetness without going overboard. The banana, especially, rounds out the taste, making the ice-cream more of a fruity concoction than say a savory, vegetable-y one.  The carrot, however, is the backbone to the flavor. It’s the ingredient that will make others ponder, “What is that?” Well, that is if the orange color doesn’t give it away first.


Gather the carrots together and bake in the oven at 450 degrees Fahrenheit for 30 minutes, or until the carrots are soft all the way through.

Let them cool for a few hours in the refrigerator.

Toss them in a food processor.

Add the coconut milk (just half of this can).

Add the maple syrup.

Pulse the mixture to get the consistency started.

Add the frozen banana. Earlier, I peeled, sliced and put the banana in a plastic bag to freeze.


Toss the banana into the food processor with the rest of the mixture. Add the honey last to monitor the sweetness of the ice-cream. 1 tsbp is a good starting point, but I oftentimes put more depending on the intensity of my sweet tooth that day.

Blend, baby, blend.


The color is so vibrant and the taste is sweet, yet deep and nuanced. If you want to add cinnamon, nutmeg or allspice, it’ll give the ice-cream more Winter character. Pour the mixture in a pan lined with plastic wrap.

Fold over the edges of the plastic wrap so it covers the top of the ice-cream.

Pop the pan into the freezer and let freeze. You can also eat it as a pudding pre-freezing. I like it in ice-cream form best, though.



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