Carrot Cake Ice Cream with Candied Pecans
Carrot Cake Ice Cream with Candied Pecans is a gluten free and dairy free side dish. This recipe makes 8 servings with 323 calories, 4g of protein, and 22g of fat each. For $1.08 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Go Dairy Free. This recipe is liked by 244 foodies and cooks. A mixture of almond milk, cinnamon, raisins, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Easter. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is not so awesome. Scooped: Irish Coffee Ice Cream with Shaved Dark Chocolate and Candied Pecans, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans, and Carrot Cake Ice Cream with Cream Cheese Frosting Swirl are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 180 minutes
Ingredients:
1 cup unsweetened almond milk
1/4 cup brown sugar
2/3 cup shredded carrots
1 teaspoon cinnamon
1 teaspoon coconut oil
1 tablespoon cognac or brandy
2 tablespoons chopped dried pineapple
1 14-oz can full-fat coconut milk
1/4 teaspoon guar gum
Pinch nutmeg
1/4 cup shelled pecans
1/4 cup raisins
Pinch salt
1/2 cup turbinado sugar (or other raw sugar)
1 teaspoon vanilla
8 oz vegan cream cheese substitute (such as Galaxy Vegan Brand)
Equipment:
frying pan
sauce pan
blender
whisk
ice cream machine
Cooking instruction summary:
Heat a medium skillet to medium heat.Add pecans, coconut oil, brown sugar and salt and cook, stirring frequently, until sugars caramelize and cling to the pecans.Remove from heat and set aside.In a medium saucepan, add coconut milk, almond milk, turbinado and brown sugars. Heat, whisking, until sugar is dissolved completely. Chill for 3-4 hours.In a blender, combine chilled milk mixture, cream cheese substitute, cinnamon, cloves, nutmeg, salt, guar gum, vanilla, and cognac. Blend until smooth and uniform.Pour mixture into ice cream maker and process according to manufacturer’s instructions. Once ice cream is at soft serve consistency, stir in candied pecans, carrots, pineapple, and raisins. Freeze 3-4 hours or until firm.
Step by step:
1. Heat a medium skillet to medium heat.
2. Add pecans, coconut oil, brown sugar and salt and cook, stirring frequently, until sugars caramelize and cling to the pecans.
3. Remove from heat and set aside.In a medium saucepan, add coconut milk, almond milk, turbinado and brown sugars.
4. Heat, whisking, until sugar is dissolved completely. Chill for 3-4 hours.In a blender, combine chilled milk mixture, cream cheese substitute, cinnamon, cloves, nutmeg, salt, guar gum, vanilla, and cognac. Blend until smooth and uniform.
5. Pour mixture into ice cream maker and process according to manufacturer’s instructions. Once ice cream is at soft serve consistency, stir in candied pecans, carrots, pineapple, and raisins. Freeze 3-4 hours or until firm.
Nutrition Information:
covered percent of daily need
