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Vegan Carrot Cake Ice Cream Recipe with Cashew Sour Cream Ginger Molasses Cookie Ice cream Sandwiches. Vegan Glutenfree Recipe

September 16, 2013 By Richa 50 Comments

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A vegan ice cream recipe that delivers! This dairy-free carrot cake ice cream tastes like a slice of carrot cake and is luxuriously creamy thanks to cashew nuts in the ice cream base. Way healthier and lower in calories than cake, too!

three scoops of Vegan Carrot Cake Ice cream in a small white ramekin

Lovers of carrots cake will be obsessed with this vegan ice cream recipe!

Vegan Food Month continues with this ridiculously awesome vegan ice cream recipe!  The easiest way to make Vegan Carrot Cake Ice cream recipe would be to add some crumbled up carrot cake, spices, and vegan cashew sour cream into coconut milk or nondairy milk and freeze.

But where’s fun in that? So instead,  I decided to skip the pre-made carrot cake part and make the whole vegan ice cream recipe from scratch. It is much more satisfying to be able to create something on your own, right? And this way we also know all the ingredients that went in! So here it is.

The best thing? No ice cream maker needed for this easy vegan no-churn ice cream recipe. 

Ingredients for this Vegan Carrot Cake Ice Cream recipe:

  • roasted carrots: for this vegan ice cream recipe, we roast the carrots in the oven and puree them with coconut milk. Yes! No need to stand and grate the carrots.
  • carrot cake spices – aka. cinnamon, ginger, nutmeg and ground cloves. 
  • homemade vegan cashew sour cream: thanks to the soaked and blended cashews, this dairy-free Cashew Ice Cream base is luxuriously creamy and super-delicious.
  • candied walnuts: roast some walnuts with spices and sugar to get fragrant candied walnuts. They add such a pleasant crunch to this carrot cake ice cream. 
  • non-dairy milk: a mix of coconut milk and almond milk works best for this carrot cake ice cream.

Vegan Triple Ginger Molasses Cookies stacked

 

Tips and Substitutions for this Vegan Carrot Ice Cream recipe:

  • I did not use an Ice cream maker and did not add any starch to the ice cream base. 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.  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.
  • Alternatively, churn your vegan ice cream base in an ice cream maker.
  • Add more carrot or spices to taste. You could also use pumpkin spice in this recipe without a huge difference.
  • Feeling extra decadent? Scoop some of this delicious vegan ice cream between two homemade cookies (scroll down for recipes) for a vegan ice cream sandwich. Press and freeze individual sammies in plastic wrap. 


Vegan Ginger Molasses Cookie Carrot Cake Ice Cream Sandwich on a rustic wooden table


How to make this Vegan Carrot Cake Ice Cream Recipe: 

1. Roast and candy the walnuts. Add oil to a pan on medium heat. Add your chopped walnuts and roast them 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.

walnuts being candied in a frying pan with raw sugar

2. Toss the carrots in some oil and roast them in the oven until fork-tender, for about 20 minutes. 

carrots roasting on a sheet pan to make vegan ice cream recipe

3. Make the vegan cashew sour cream by mixing all ingredients in a blender or magic bullet. 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. 

homemade vegan cashew cream in a black ramekin ready to be used in a vegan ice cream recipe

4. Blend roasted carrots and coconut milk and spices. Add candied walnuts. 

vegan carrot cake ice cream base in a metal loaf time ready to be frozen

5. Add the vegan cashew sour cream to the dairy-free ice cream base. Sprinkle some cinnamon on top of your carrot cake ice cream base. Swirl it in, but do not mix completely.

vegan carrot cake ice cream base being swirled with a fork

6. Freeze the vegan cream base until almost frozen, a few hours. Scoop and serve.


Vegan Carrot Cake Ice cream with roasted carrots, candied walnuts and cashew sour cream in a metal loaf pan

How to make Vegan Carrot Cake Ice Cream Cookie Sandwiches:

Soften your vegan ice cream and add between 2 of your favorite cookies to make a vegan ice cream sandwich! 

My favorite vegan cookie recipes for making ice cream sandwiches:

  • Ginger Molasses Cookies or TRIPLE Ginger Molasses Cookies
  • Tahini Oatmeal Cookies
  • Soft Pumpkin Gingersnaps

    side view of a vegan ice cream sandwich made with carrot cake ice cream
    This carrot cake ice cream recipe was inspired by David Lebovitz’s Carrot Cake ice cream and Savory Notes’s Carrot ginger Ice cream
 a serving of vegan carrot cake ice cream in a small white ramekin



This ice cream is being shared at Slightly Indulgent Tuesdays. Allergy Free Wednesdays, Ricki’s wellness weekend

More vegan ice cream recipes on the blog: 

  • Vegan Mango Ice Cream 
  • Vegan Cookie Dough Ice Cream Sandwiches 
  • Chocolate Peanut Butter Ice Cream Popsicles
  • Kulfi – Indian Ice Cream recipe
vegan carrot cake ice cream in a metal loaf pan
Print Recipe
5 from 2 votes

Vegan Carrot Cake Ice Cream Recipe

A vegan ice cream recipe that delivers! This dairy-free carrot cake ice cream tastes like a slice of carrot cake and is luxuriously creamy thanks to cashew nuts in the ice cream base. Way healthier and lower in calories than cake, too!  Allergy Information: Free of Dairy, egg, corn, soy, yeast, gluten.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American
Keyword: carrot cake ice cream, vegan cashew ice cream, vegan ice cream recipe
Servings: 6
Calories: 272.61kcal
Author: Vegan Richa

Ingredients

For the Candied Walnuts:

  • 3/4 cups (3.1 oz) broken walnuts or pecans or other nuts
  • 1 Tablespoon ground raw sugar or other fine vegan sugar
  • 1 pinch salt
  • 1 pinch cinnamon cloves, nutmeg, ginger

For the vegan sour cream:

  • 1/2 cup (2.28 oz) 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 cup (1 ) chopped carrots 1-2 inch pieces
  • 1 can coconut milk 13.5 oz, a little less than 2 cups
  • 1/2 cup (4.41 oz) almond milk
  • 1/3 cup (2.35 oz) 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

Instructions

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.

Notes

  • I did not use an Ice cream maker and did not add any starch to the ice cream base. 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.  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.
  • Alternatively, churn your vegan ice cream base in an ice cream maker.
  • Add more carrot or spices to taste. You could also use pumpkin spice in this recipe without a huge difference.
  • Feeling extra decadent? Scoop some of this delicious vegan ice cream between two homemade cookies (scroll down for recipes) for a vegan ice cream sandwich. Press and freeze individual sammies in plastic wrap. 

Nutrition

Nutrition Facts
Vegan Carrot Cake Ice Cream Recipe
Amount Per Serving
Calories 272.61 Calories from Fat 169
% Daily Value*
Fat 18.8g29%
Saturated Fat 6g38%
Sodium 386.61mg17%
Potassium 167.98mg5%
Carbohydrates 22.61g8%
Fiber 1.77g7%
Sugar 15.27g17%
Protein 4.42g9%
Vitamin A 1698.44IU34%
Vitamin C 0.95mg1%
Calcium 46.67mg5%
Iron 1.25mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Editor’s Note: This post was originally published in September 2013 and has been updated for accuracy and comprehensiveness in October 2019.

Filed Under: dessert, fall, Freezer friendly, gluten free, holiday, kid approved, sandwich, spring, Winter Tagged With: almond milk, carrots, cashews, coconut milk, ice cream, nuts, raw sugar, vegan, veganmofo, walnuts



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Gobi Broccoli Makhani. Cauliflower, Broccoli, Peas in Creamy Gravy. Vegan Glutenfree Recipe
Vegan Wraps, Ice creams and Vegan Month of food Recipe Recap. »

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  1. Glue and Glitter says

    September 16, 2013 at 8:10 pm

    Aah these look fantastic! We don’t have an ice cream maker either, so no-churn ice cream is always exciting to find.

    Reply
  2. GiGi says

    September 16, 2013 at 8:22 pm

    I mosied on over to your site to eye some delicious carrot cake ice creme. My fave. I think I used to get one by “Good Karma” but then it had too much sugar. I came over for a looksee even before I knew that you didn’t use an ice creme maker. I had a Kitchen Aid ice cream maker but it busted 🙁

    Reply
    • Richa says

      September 18, 2013 at 1:56 am

      hmm i havent tried the good karma one. yeah this is just about right. i decided against candy-ing the carrots to keep it low sugar

      Reply
  3. GiGi says

    September 16, 2013 at 8:23 pm

    PS this looks like a fantastic replacement. Looks like I might not need to replace my stupid busted ice creme maker any time soon.

    Reply
  4. Sharanya says

    September 16, 2013 at 8:47 pm

    omg..omg..that looks insanely delicious.Wow..awesome pics.I want to eat that now!!

    Reply
  5. Caitlin says

    September 16, 2013 at 9:03 pm

    This is to DIE for! WOW!!!

    Reply
  6. Sarah says

    September 16, 2013 at 9:36 pm

    I have a little Cuisinart ice cream maker. It’s not very expensive and does the trick. Apparently it’s also on super sale at Williams Sonoma right now too! http://www.williams-sonoma.com/products/2397255/?catalogId=47&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Electrics&cm_pla=Specialty_Electrics&cm_ite=Cuisinart_Ice_Cream_Maker_with_Extra_Freezer_Bowl%2C_White_%7C_Williams-Sonoma&srccode=cii_17588969&cpncode=35-63911826-2

    Reply
    • Richa says

      September 18, 2013 at 1:56 am

      Thank you Sarah. I will check that one out

      Reply
  7. Jennifer Hunter says

    September 16, 2013 at 11:09 pm

    OMG this looks absolutely unbelievable!!! I can’t wait to make this!!!

    Reply
  8. Annie says

    September 16, 2013 at 11:13 pm

    This might be my favorite of all of your recipes…and it’s going onto the Make As Soon As Possible list.

    Reply
  9. jodye @ whole pure recipes says

    September 17, 2013 at 12:44 am

    This looks simply divine, Richa! I haven’t actually had the urge to make any ice cream this year until now. Probably because it’s fall, and this just screams the season with all those lovely warming spices. I’m going to have to try this for sure!

    Reply
  10. erinwyso says

    September 17, 2013 at 2:01 am

    I agree that making things from scratch is so much better and rewarding at the end. And I never thought of translating carrot cake into an ice cream — brilliant idea Richa!

    Reply
  11. Nithiya says

    September 17, 2013 at 2:25 am

    Carrot Cake Ice cream looks yum!! Who would have thought of carrot cake ice cream? Definitely gonna try it out. I recently got a Cuisinart ICE-21 series ice cream maker, it has pretty good reviews and not very expensive either. You can also look into Cuisinart Pure Indulgence series, they have a good rating too!!

    Reply
  12. Happys Cook says

    September 17, 2013 at 3:40 am

    looks awesome… looks like great effort…

    Reply
  13. Moturam's Ahalya says

    September 17, 2013 at 6:45 am

    I love you. I could eat this for the next five years.

    Reply
  14. Joey says

    September 17, 2013 at 9:51 am

    The comment above actually sums up what I was thinking to a T! Just to check – I don’t have to put this through an ice cream maker – I can just freeze? If so, making a bath tub batch tonight!

    Reply
  15. Veganosaurus says

    September 17, 2013 at 10:32 am

    OMG OMG OMG duuuude! That is an amazing amazing ice cream. And those ‘messy’ sammiches look extra drool worthy!!!

    Reply
  16. Rithika says

    September 17, 2013 at 11:17 am

    Woah! That looks awesome and super easy to make. Going on the long list of to do recipes from your collection!

    Reply
  17. Caitlin says

    September 17, 2013 at 1:42 pm

    you are a genius, woman! these pictures look beautiful, too! i’ll be dreaming about this uncle i make it.

    Reply
  18. Sal says

    September 17, 2013 at 2:27 pm

    I have a clonky old ice cream maker somewhere but it would take me longer to find it than it would to make these I reckon. And they look amazing.

    Reply
  19. The Peace Patch says

    September 17, 2013 at 3:40 pm

    Superdeliciousness!
    I bet this ice cream would be perfect with your Date Fig Burfi or on top of your Ginger Pancakes…yumza! 🙂

    Reply
  20. coconutandberries says

    September 17, 2013 at 4:33 pm

    I saw this on instagram and had to come and see the recipe! Sounds ridiculously good! Carrot cake is my favourite cake 🙂 Even the candied walnuts alone sound delicious.

    Reply
  21. Maria Tadic says

    September 17, 2013 at 5:11 pm

    I think this recipe looks awesome! And it’s all melty and yummy! Carrot cake is awesome and this sounds soooo good! I like the idea of roasting the carrots first. Great way to get more flavor from them!

    Reply
  22. acookinthemaking says

    September 17, 2013 at 7:24 pm

    I love the idea of carrot cake ice cream, and LOVE the idea of putting it between ginger molasses cookies! I don’t think I could possibly come up with a better or more perfect fall dessert recipe. I can’t stop staring at the pictures…

    Reply
  23. Bobbie {the vegan crew} says

    September 18, 2013 at 3:20 pm

    Oh my goodness, this sounds like a dream!

    Reply
  24. Tabatha Alward says

    September 18, 2013 at 3:28 pm

    I Love it!! Never made them yet, but would love to someday! Thanks for a great recipe! xxoo

    Reply
  25. [email protected] says

    September 19, 2013 at 4:42 pm

    I love the sound of this. Especially the combination of Carrot Cake Ice Cream with Molasses Cookies – a little bit of fall heaven.

    Reply
  26. veganmiam.com says

    September 19, 2013 at 8:28 pm

    These desserts are gorgeous! I’m craving for ice cream sandwiches now. Stop it, Richa, you’re making me hungry in Buenos Aires!

    Reply
  27. Carol Weaver says

    September 20, 2013 at 3:42 pm

    I made this last night and it was amazing delicious. I used pecans instead of walnuts and instead of making a sour cream, I just used Tofutti Cream Cheese. To combat any crystallization, I stirred the ice cream every hour or so until it was to the eatable stage ~3 hours. I should have let it freeze longer, but it was absolutely delicious and completely eaten up in about 10 minutes.

    Reply
    • Richa says

      September 20, 2013 at 7:12 pm

      thank you Carol! I am so glad you made it and loved it! 10 minutes is a record :)) awesome!!

      Reply
  28. Joe Zach says

    September 21, 2013 at 12:19 pm

    Like the step by step instructions. Roasting the carrot is a good idea.

    Reply
  29. bittersweetblog.com says

    September 26, 2013 at 1:23 am

    I haven’t had time to comment, but I’ve been saving this post in my feed reader ever since you shared it. It combines everything wonderful about fall flavors, and sounds like the perfect way for me to embrace the season. Of course I would love most any ice cream treats, but this sounds beyond amazing!

    Reply
  30. Ellen Lederman says

    November 9, 2014 at 12:16 pm

    Amazing! What a way to get some beta-carotene! Loved the depth of the flavors. Couldn’t tell if the sour cream added to it (the walnuts sure did!), but the taste of the whole thing was incredible. Made it in an ice cream maker. Didn’t make the cookies—it was great just in a bowl.

    Why can’t ice cream shops/restaurants offer something like this on their menu?????

    Reply
  31. Colorful Canary says

    April 1, 2015 at 4:03 pm

    That ice cream looks amazing! I just featured it on my blog 🙂 http://www.colorfulcanary.com/2015/04/colorful-raw-easter-recipes-no-bake.html

    Reply
  32. Jukki says

    March 13, 2017 at 5:19 am

    This ice cream looks inspiring. IfI use a ready-made vegan sour cream or cream cheese, how many grams should I use?

    Reply
    • Richa says

      March 13, 2017 at 11:14 am

      use a 1/4 to a 1/3 cup cup. you just want some swirls in the ice cream without overpowering it. you can thin out the readymade sourcream/cream cheese with a bit of non dairy milk so that it is easier to swirl in.

      Reply
  33. vaedit says

    November 27, 2019 at 12:52 pm

    5 stars
    This ice cream sounds so delish! What’s not to love about having all the flavor of our fave cake in one refreshing (and healthy) scoop!

    Reply
  34. Ripley says

    August 3, 2020 at 11:11 am

    5 stars
    Amazing!! As always!! One of the best ice creams I’ve ever tried!! Thanks for your incredible recipes!! They are absolute delicious.

    Reply
    • Richa says

      August 3, 2020 at 1:18 pm

      Awesome

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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