Roasted Carrot Ginger Ice Cream {Vegan, Naturally Sweetened}

Vegan Roasted Carrot & Ginger Ice Cream @Cara's Cravings-2

I may not be an expert on pretty scoops but I’m getting pretty close to it when it comes to vegan ice cream. Specifically vegan nut-and-date-based ice cream. It’s seriously been my favorite thing to make this summer!

It’s not only delicious, it’s emotionally satisfying to have a few bites with breakfast or anytime throughout the day. Because, hello, it’s nuts and fruit! And now, veggies too.

Heck, if it gets my kid to eat veggies, I’m all for it. The only thing more satisfying than eating this ice cream myself is the wee voice of my little one asking for “mo-uh?” (That’s “more” with a Boston accent in toddler speak.) Yes baby, you may have some more.

If you’re shaking your head at carrots in ice cream, just think, it’s not kale. (Though surely someone out there has used kale in ice cream.) Carrots have a wonderful natural sweetness and go well in desserts, just like pumpkin, and zucchini. Maybe zucchini bread ice cream shall be next?

Vegan Roasted Carrot & Ginger Ice Cream @Cara's Cravings-1

For this recipe, it’s important to roast the heck of out the carrots not only so they’re very soft but also to remove some of the water content and concentrate their sweet flavor. I’ve used maple syrup as the liquid sweetener in this recipe, but if you are not vegan and want to go for honey, I bet it would be just as delicious.

What crazy use of cashews will she dream up next? 

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Roasted Carrot Ginger Ice Cream

Yield: 6 servings


1 cup raw cashews
1/2 cup pitted dates
3 cups baby carrots
1 tablespoon coconut oil
¼ cup soaking water from dates
1/4 cup maple syrup
1 cup unsweetened vanilla almond milk
1 teaspoon ground ginger
½ teaspoon cinnamon
1/4 teaspoon sea salt


Place walnuts and dates in separate containers and add enough water to cover. Cover and refrigerate for a minimum of 3-4 hours.

Meanwhile, reheat oven to 375ºF. Place carrots on a rimmed baking sheet; toss with coconut oil. Roast for 1 hour, turning 3-4 times, until very tender. Cool.

Drain cashews and dates, reserving ¼ cup of water from the dates. Add the cashews, dates, carrots, reserved water, maple syrup, almond milk, ginger, cinnamon and salt to a blender. Begin blending on low speed and gradually increase to high, stopping to scrape down the sides as needed and blending until completely smooth. Chill the mixture for several hours.

Pour the ice cream base into an ice cream maker and churn according to manufacturer's directions. Transfer the ice cream to an air-tight, freezer-safe container. Freeze for several hours or overnight before scooping.

Cara Lyons,

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