Vegan Carrot Cake Ice Cream

Photo: Kelly

Ingredients

1 quart soy creamer

4 ea. dates (blended to a paste)

1/4 cup agave

1 teaspoon cinnamon

freshly grated nutmeg to taste

2 ea. peeled carrots (freshly shredded with microplane- separated)

1 teaspoon rum

In a blender, combine silken tofu, dates, and soy creamer.

Over very low heat, mix together date mixture and agave until combined.

Add spices and 3/4 of the shredded carrots. Allow to sit overnight.

Strain carrots out of mixture, add rum, and churn until thick. During the last 5 minutes, add the remaining shredded carrot.

Store in a freezer proof container. When serving, scoop ice cream into balls and toss in chopped walnuts. Top with some dairy free whipped cream or vegan cream cheese frosting for extra authenticity!

This ice cream freezes pretty firm, leave out on the counter for a few minutes before scooping!

1 quart

Monday, March 22, 2010 - 2:41pm

Kelly