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.