Vegan Carrot Cake Ice Cream

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This vegan carrot cake ice cream is a blend of cozy spices, creamy coconut-cashew base, and sautéed carrots, swirled with vegan cream cheese and crunchy graham cracker bits. It’s everything you love about carrot cake, frosting and all, packed into a scoopable, dairy-free dessert!

Prep Time5

Churn Time25

Total Time5 25

Course: Dessert

Cuisine: Vegan

Servings: Servings

Calories: 369kcal

Author: Natalie Marie

Ingredients

Cashew Coconut Base

1 can full-fat coconut milk
1 cup raw cashews, soaked
½ cup sugar
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg

Sautéed Carrots

2 tbsp vegan melted butter
¾ cup carrots, shredded
¼ cup sugar
¼ tsp cinnamon
1 tsp vanilla

Add-Ins

½ cup graham crackers, crushed

Cream Cheese Frosting (optional)

½ cup vegan cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla

Instructions

Soak the raw cashews in water for at least 4 hours or if you’re running short on time you can soak them in boiling water for 30 minutes.
Drain the cashews and add to a blender with the coconut milk, sugar, cinnamon, nutmeg, ginger, vanilla, and a pinch of salt. Blend until smooth. Transfer to a bowl and refrigerate for at least 4 hours or overnight.
In a sauté pan over medium heat, add vegan butter, shredded carrots, sugar, cinnamon, and a splash of vanilla extract. Sauté until the carrots are soft and lightly caramelized, about 5–8 minutes.
Transfer the sautéed carrots to a bowl and place in the fridge to let cool for at least an hour.
Blend together the ice cream base (which should have thickened in the fridge) and the sautéed carrots and pulse just a few times until the carrots are roughly blended, not totally smooth, so you still get little bits of texture throughout.
Pour the mixture into your ice cream maker following the manufacturer’s instructions.
Churn until it reaches a soft-serve consistency, usually 20-25 minutes, depending on your machine. Add the crushed graham crackers the last 2-3 minutes.
While the ice cream is churning, make the frosting by mixing vegan cream cheese, powdered sugar, and vanilla extract until smooth. Add non-dairy milk to thin out the frosting as necessary. Store in the fridge while the ice cream churns.
Transfer the churned ice cream to a container, layering in dollops of cream cheese frosting as you go. Swirl gently with a spoon.
Freeze the ice cream for 2-3 hours or until it reaches the desired consistency. Enjoy!

Notes

*Depending on the consistency of the vegan cream cheese brand, you might need to add a teaspoon or two of non-dairy milk to get the right consistency.

Nutrition