Vegan Month of food(Mofo) continues with this ridiculously awesome Ice cream!
Roasted Carrots, check, loads of spices, check, cashew sour cream check, made from scratch, check, candied walnuts check. No Ice cream maker, check :). Carrot Cake Ice cream, hell yes check!
The easiest Carrot cake Ice cream would be to add some crumbled up carrot cake, spices and vegan sour cream into coconut milk or non dairy milk and freeze. But I decided I needed to make some from scratch. It is much more satisfying to be able to create something on your own right:) and also know all the ingredients that went in! So here it is. Roast the carrots, puree them with coconut milk. Yes! no need to stand and grate them carrots!;) Add in the spices. Roast some walnuts with spices and sugar to get fragrant candied walnuts. Whip up some sour cream from soaked cashews. Fold all of that in, freeze, scoop, enjoy.
I did not use an Ice cream maker and did not add any starch too. Without the starch and no churning, there is a teeny bit crystallization, but there is so much going on in the Ice cream, that it doesn’t bother me. What does bother me is that the ice cream doesn’t look as pretty. It is difficult to scoop nice scoops from an un-churned ice cream. 🙂
You can add a Tablespoon of cornstarch or arrowroot starch. Mix it into a 1/4 cup non dairy milk. Mix, Bring to a boil, and add to the Ice cream mixture for a more custardy, less crystallized version. Or use an Ice cream maker. I haven’t had the time to search for a good one. Please leave me suggestions for a good not too expensive Ice cream maker so I can make more Ice creams (even if it is getting chilly out here in the northwest):)
Remember these awesome Whole grain Triple ginger Molasses Soft cookies….
Add some of this Ice cream between 2 for some fantastic Ice cream sandwich. Press and freeze individual sammies in plastic wrap.
Which is quite difficult to withdo a no churn ice cream. 🙂 Please excuse the mess.
More Ice cream things on the blog.
This No churn No Banana Chunky Strawberry Ice cream
this Kesar Kulfi
this Vanilla coconut Ice cream with Kiwis and Almonds
this Easy Banana Chai spice Ice cream
Roast and candy the walnuts.
Roast the carrots.
Make sour cream.. Yes, my magic bullet still works fine for small quantities of creamy cashew cream. Add very little water until the cashews are all well blended. A bit more water and it will always leave some cashew pieces. this is of course not a problem with a good blender.
Blend carrots and coconut milk and spices.
Add candied walnuts.
Add sour cream. Sprinkle some cinnamon. Swirl in it, but do not mix completely.
Freeze until almost frozen, a few hours. Scoop and serve.
See them Candied walnuts and the Sour cream ribbons in the below picture.. deliciousness.
Vegan Carrot Cake Ice cream
Inspired by David Lebovitz’s Carrot Cake ice cream and Savory Notes’s Carrot ginger Ice cream
Soften and add between ginger molasses soft cookies to make a sandwich!
Vegan Carrot Cake Ice cream
Allergy Information: Free of Dairy, egg, corn, soy, yeast, gluten.
For the Candied Walnuts:
3/4 cups broken walnuts or pecans or other nuts
1 Tablespoon ground raw sugar or other fine vegan sugar
a generous pinch of salt
a generous pinch of powdered cinnamon, cloves, nutmeg, ginger
For the Sour cream:
1/2 cup cashews soaked
1/2 teaspoon apple cider vinegar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 teaspoon raw sugar
For the Ice cream:
1 loaded cup chopped carrots (1-2 inch pieces)
1 can full-fat Coconut milk (13.5 oz, a little less than 2 cups)
1/2 cup almond milk
1/3 cup ground raw sugar( 1/2 cup for sweeter)
1/2+ tsp cinnamon powder
1/2 tsp ginger powder
1/4 tsp cloves powder
1/8 tsp nutmeg powder
1/2 tsp vanilla extract
1/2 teaspoon salt
Make the Candied walnuts:
Add oil to pan on medium heat. Add chopped walnuts and roast for 1-2 minutes. Stir frequently. Add the sugar, salt and spices and mix well. Continue to cook till the sugar caramelizes and sticks to the walnuts.
Make the Sour cream:
Blend the drained soaked cashews and all the ingredients with a few Tablespoons of water to make a thick cream. Taste and adjust salt and tang if needed.
Roast the carrots:
Toss the carrots in a teaspoon of oil and bake at 380 degrees F for 15-20 minutes. Bake longer for larger quantity. Roast the carrots till golden on the outside.
Make the ice cream:
Puree the roasted carrots with one cup of coconut milk until well blended.
Add the sugar, spices, salt and the rest of the coconut milk and almond milk and blend. Taste and adjust sweet and spice. Pour into ice cream container.
Add the candied walnuts and fold in. Add in the sour cream, lightly sprinkle some more cinnamon on top and fold in. Do not mix too much.
If using an ice cream maker, let the spiced carrot puree ice cream churn, then fold in the walnuts and sour cream just before placing in freezer.
Freeze for a few hours then scoop and serve.
Add a Tablespoon of cornstarch or arrowroot starch. Mix it into a 1/4 cup of the coconut milk. Mix, Bring to a boil, and mix well into the carrot puree mixture for a more custard-y ice cream like the Chunky Strawberry Ice cream. Or use any of these methods to make Ice cream without a maker.
Add more carrot or spices to taste.