Raw Carrot Cake Ice Cream

Last week when it was 90 degrees, I was out on my 8 mile run, about 1/2 way through and I was struggling.  I prayed that I would have the strength to at least finish 6 miles, when I looked down at the path I was running on, and there on the pavement in chalk it said "You ARE Strong!" I took that as a boost of motivation, and I finished those 8 miles, telling myself I was strong.  It was not easy, but I was so much happier finishing then quitting part of the way through.  I am not a quitter.  While I was running I was also dreaming about cool things (trying to keep my mid off of sweating profusely), and ice cream came to mind.
I dreamed about carrot cake ice cream, and although I did not have time to make it when I got home since I had to go to work, I looked forward to making it all day, then made it when I got home.  It had a carrot cake base, swirled with "vanilla frosting", and carrot cake chunks.  It was pure heaven!  It was all in all a good day, me finishing my tough run and getting to make this wonderful ice cream!

Raw Carrot Cake Ice Cream
Makes about 6 cups

Cake chunks:
3/4 cup raw finely shredded, dried coconut
3/4 cup raw sprouted dehydrated buckwheat groats
8 soft medjool dates
1 inch piece of fresh ginger
2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1 tsp pure vanilla extract
1/8 tsp sea salt
1 cup shredded carrots

Ice Cream:
1 cup coconut water
2 cups young coconut meat*
2 cups ripe bananas, mashed
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/4 cup raw coconut oil, warmed to liquid
1/2 cup grated carrot
1 inch piece fresh ginger
2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg

For the crust, combine all ingredients except the carrots in the food processor and process until the mixture is very fine crumbs that hold together when squeezed.  Pulse until the carrot is incorporated and looks like carrot cake.  Press out onto a foil lined sheet pan, 1/4 inch thick and place in the freezer until hard.  Once hard, break or cut into pieces.  Set aside.
For the ice cream, add coconut water to a food processor, along with young coconut, bananas,   nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Remove 1/4 of it and set aside.  To the remaining mixture in the food processor add the carrots, ginger and spices and process until smooth and well combined.  Pour the carrot spice mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and stir in  raw cake chunks.  Pour 1/3 of the frozen ice cream mixture into a freezer safe container, then drop 1/3 of the vanilla base you set aside over it by the Tbsp, then half the remaining ice cream, then half the vanilla, then the remaining ice cream, then the vanilla.  Swirl with a knife to marble and cover.  Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

*If young coconut meat is unavailable, you can substitute the 2 cups fresh coconut with 2 cups finely shredded, dried coconut and 1 cup coconut water.  But, you MUST have a high speed blender to do this or it will never become smooth.  Blend the coconut first until it becomes butter, using the tamper to press it into the blades until it is liquidy, then add the coconut water and blend until combined. Add this to the ice cream base in place of the young coconut meat.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
    • September 7, 2013 at 23:32
      Reply

      Thank you so much :)! I hope you do try it!

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