Description
A creamy, low-carb ice cream inspired by carrot cake flavors, featuring shredded carrots, warm spices, and a rich coconut milk base. Perfect for satisfying sweet cravings without the guilt.
Ingredients
Scale
For the Crust:
- For the ice cream base:
- 2 cups full-fat coconut milk
- 1/2 cup powdered erythritol (or preferred low-carb sweetener)
- 1 tsp vanilla extract
- 1/4 tsp xanthan gum (for creaminess)
- For the carrot cake mix-in:
- 1/2 cup finely shredded carrots (blotted dry)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/4 cup chopped walnuts (optional)
- 1 tbsp coconut flour (to absorb moisture)
- For topping (optional):
- Sugar-free whipped cream
- Extra cinnamon for dusting
Instructions
1. Prepare the Crust:
- 1. In a blender, combine coconut milk, erythritol, vanilla extract, and xanthan gum. Blend until smooth and slightly thickened.
- 2. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes).
- 3. While the ice cream churns, prepare the carrot cake mix-in: In a bowl, combine shredded carrots, cinnamon, nutmeg, ginger, walnuts, and coconut flour. Mix well.
- 4. During the last 5 minutes of churning, add the carrot cake mixture to the ice cream maker. Let it incorporate fully.
- 5. Transfer the ice cream to a freezer-safe container. Cover and freeze for at least 4 hours or until firm.
- 6. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly. Top with sugar-free whipped cream and a dusting of cinnamon if desired.
Notes
For a dairy-free version, ensure all ingredients are certified dairy-free. Adjust sweetness to taste by adding more erythritol if needed. Store leftovers in an airtight container for up to 2 weeks.