Description
A creamy, sugar-free ice cream with all the warm spices and texture of carrot cake, perfect for a guilt-free treat.
Ingredients
Scale
For the Crust:
- For the ice cream base:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup powdered erythritol (or preferred low-carb sweetener)
- 1 tsp vanilla extract
- 1/2 tsp xanthan gum (for thickness)
- For the carrot cake mix-in:
- 1/2 cup finely grated carrots (blotted dry)
- 1/4 cup crushed walnuts
- 1 tbsp coconut flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- Pinch of cloves
- For topping (optional):
- Sugar-free cream cheese frosting
Instructions
1. Prepare the Crust:
- 1. In a blender, combine heavy cream, almond milk, erythritol, vanilla extract, and xanthan gum. Blend until smooth and slightly thickened.
- 2. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes).
- 3. While churning, prepare the carrot cake mix-in: In a bowl, combine grated carrots, walnuts, coconut flour, cinnamon, nutmeg, ginger, and cloves.
- 4. During the last 5 minutes of churning, add the carrot cake mixture to the ice cream maker.
- 5. Transfer to a freezer-safe container and freeze for at least 4 hours to firm up.
- 6. Serve with a dollop of sugar-free cream cheese frosting if desired.
Notes
For a dairy-free version, substitute heavy cream with full-fat coconut milk. Xanthan gum prevents ice crystals – don’t skip it! Grate carrots finely for best texture.