Vegan, veggie-loaded carrot cake ice cream

It’s Pumpkin Spice season, people, and have a got a flavorful, decadent-feeling way for you to indulge in it! “Carrot cake” ice cream. Seriously. As long as you’re relishing temps erring more on the side of an Indian summer versus hunkering down looking out on some fickle, wintry squall, that is. Even then, drizzle on a little dark chocolate sauce, and you’re all set with festive decadence.

Remember that yummy-scrummy carrot cake/cupcakes I posted a couple weeks ago? Well here’s some more proof positive around what a hit it is in our house: Chef F requested oh so winsomely, how about we make an ice cream flavored just like that? Who could resist?

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I had high hopes for our vegan, veggie-loaded ice cream treat, but I wasn’t prepared for how evergreen a flavor it would turn out to be. Yes, it tastes like carrot cake: think spring, delicate sweetness. It also tastes like birthdays…albeit largely owing to birthday traditions specific to our house. And finally, it’s a perfect sub-in for pumpkin. Not that I’m knocking all things pumpkin. I LOVE pumpkin. But if at this stage you find you’re not quite up for cooking Jack nor do you want to open a can…and you do have the desire for ice cream…well this is perfect. Two beta-carotene power-packed veggies for the taste of one. Easy, vegan, and clean ingredients straight from your kitchen with very little effort.

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In case this seems like “sneaking in” the veggies—Chef F loves admiring the transformation from root to scoop. Pumpkin flavor from carrots, veggies for dessert…it’s all about the approach. No tricks, all treat: this bit of chill is actually just right for I Scream season. (Happy October!)

Vegan “carrot cake” (n)ice cream

  • 1 medium sweet potato or yam

  • 2 medium carrots (or 1 large)

  • 1 14-ounce can coconut milk (full fat or light)

  • 3 tablespoons pure maple syrup

  • 1 tablespoon pumpkin pie spice

  • 1/4 teaspoon ground ginger

  • 1 teaspoon vanilla extract

  1. Heat oven to 400° F. Pierce your sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until tender, 45 minutes to an hour.

  2. Roughly 15 minutes into baking sweet potato, add scrubbed whole carrot (trimmed of top) to baking sheet. Coat lightly with cooking spray and let bake until tender (should be in line with yam).

  3. Combine vegetables with remaining ingredients in a high speed blender and blend until smooth.

  4. Chill and/or transfer to an ice cream maker and process according to manufacturer’s directions. Enjoy!