This is a very fun ice cream that is totally healthy!
If you love the flavors of a good carrot cake, you will love this ice cream!
The base is carrot juice and it has pineapple, shredded carrots, shredded coconut and raisins plus all of the spices that you would find in carrot cake.
Before I created this recipe I researched to see what other people had created with the same carrot cake ice cream concept. Some started with a base of vanilla ice cream and added pieces of actual carrot cake. Other people flavored the ice cream like carrot cake and even added cream cheese frosting!
I wanted a more healthy version that included most of the flavors of carrot cake so I created this recipe!
It took a few tries to get the quantity right- I kept using too much carrot juice and ended up using only 2 cups of it in the end. There is also 1- 1/2 cups of finely shredded carrot, so it has lots of carrot flavor.
It has no added sugar other than what is in the Marshmallow Fluff and on the sweetened coconut. The whole jar of Fluff only has a total of 720 calories- that is spread over 1- 1/2 quarts of ice cream!
This Carrot Cake Ice Cream is almost fat free too- maybe some in the coconut and there are 4 egg yolks but that’s it!
This recipe probably looks harder than it really is- the main thing is to have all of your ingredients prepped including cutting up the pineapple and shredding the carrots. If you have everything ready in bowls before you heat the carrot juice it will be really easy. You also need to keep stirring once you add the cornstarch mixture so it doesn’t get little lumps!
I shared this recipe with Tasty Tuesdays at A Beautiful Mess, Tuesday Night Supper Club at Fudge Ripple, Sweets For A Saturday at Sweet As Sugar Cookies, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Hearth And Soul Hop at A Moderate Life, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, Pennywise Platter Thursday at The Nourishing Gourmet, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Sweet Tooth Friday at Alli ‘N Son
Dairy Free Carrot Cake Ice Cream
Cut up fruit and set aside:
1- 8.25 oz can pineappple, drained and cut into small pieces
(2/3 cup chopped)
1- 1/2 cup carrot, peeled and grated into small bits
3/4 cup raisins
3/4 cup sweetened shredded coconut
Heat on medium low heat until bubbling:
2 cups carrot juice (I use Trader Joe’s organic)
1 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon allspice
3/4 teaspoon vanilla extract
Place 4 egg yolks in a little bowl and set aside (remove any membrane)
While carrot juice is heating, mix in small bowl so no lumps remain:
1/4 cup plus 1 Tblsp cornstarch
1 teaspoon guar gum
1/2 cup cold water
When carrot juice is bubbling, add 1 cup of the hot juice to the cornstarch mixture and stir to remove any new lumps. Add back into carrot juice in pan. Keep stirring until thickened then add some of the hot mixture to the egg yolks. Stir together then add the yolks to the carrot mixture.
Stir until there are no lumps then add prepared coconut, pineapple, carrots and raisins.
Keep stirring until fairly thick.
Remove from heat and let cool.
Place mixture in a large bowl and add one 7- 1/2 oz jar of Marshmallow Fluff.
Stir Fluff thoroughly into carrot mixture.
Place a piece of plastic wrap directly on mixture in the bowl to prevent a skin from forming on top.
Refrigerate mixture overnight if possible.
Scoop mixture into the canister of your ice cream maker and freeze according to the manufacturer’s directions.
I froze this ice cream 25 minutes in my Cuisinart.
When it is done this ice cream will not be frozen solid- it will be very sticky and smooth and the outside edge will be frozen.
This recipe makes about 1- 1/2 quarts of ice cream.
Transfer the ice cream to a covered container that will hold 1- 1/2 quarts.
Freeze in freezer for a couple of hours until firm then enjoy!
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