Homemade Carrot Cake Ice Cream
This sweet and creamy homemade carrot cake ice cream is healthy enough to eat for breakfast! It's refined sugar-free and includes dairy-free options. Recipe from "Eat Beautiful: Grain-Free, Sugar-Free and Loving It" by Megan Stevens and originally seen on Recipes to Nourish.
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Servings: 2 quarts ice cream
Calories: 226kcal
Ingredients
- 2 cups cultured sour cream homemade or Nancy's brand
- 1 cup fresh carrot juice
- 3/4 cup honey or maple syrup
- 1/2 teaspoon vanilla bean powder or 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Juice 5-6 large carrots (enough for 1 cup carrot juice).
- Place sour cream, carrot juice, sweetener, vanilla and cinnamon into a blender and blend until all ingredients are combined. (Be sure sweetener is fully dissolved.)
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.
- For a firmer consistency, transfer ice cream into a freezer safe pan, cover, and freeze until firm.
Notes
- For an AIP, dairy-free variation, use 2 cups full-fat coconut milk in place of the cultured sour cream.
Nutrition
Serving: 1cup | Calories: 226kcal | Carbohydrates: 30.1g | Protein: 2g | Fat: 12.1g | Saturated Fat: 7.5g | Cholesterol: 25mg | Sodium: 41mg | Fiber: 0.5g | Sugar: 26.9g