Healthy Homemade Carrot Ice Cream Recipe

Add color to your life with this vibrant carrot ice cream recipe, a real treat! Through caramelization, the sweet side of the carrots is amplified, which goes perfectly with the bright notes of orange and lime. This cup of ice cream is anything but ordinary!

Healthy Easy Homemade Carrot Ice Cream Recipe

Preparation time: 15 minutes
30 minutes cooling
2 hours of freezing
Cooking time: 20 minutes

• 1 ½ cup (375 ml) thick cream
• 2 tbsp (30 ml) orange juice, preferably freshly squeezed
• 2 tbsp (30 ml) lime juice, preferably freshly squeezed
• ¾ Cup (150 g)  Sugar (preferably brown)
• ¼ Cup (60 ml) water
• 2 tbsp (28 g) butter
• 4 cups (325 g) carrots, julienne or grated
• ⅔ Cup (188 ml) milk
• 3 tbsp (45 ml) maple syrup
• 1 tbsp (15 ml) pure vanilla extract
• 1 tsp (2 g) orange peel
• 1 tsp (2 g) lime zest
• 1 tsp (3 g) ground cinnamon
• ½ Tsp (3 g) salt

Method

Step 1

Preheat the oven to 425 °F (218 ° C) and line a large baking sheet with parchment paper.

Step 2

In a large measuring cup, whisk together the thick cream, orange juice and lime juice. Reserve in the refrigerator.

Step 3

In a medium saucepan, mix the Sugar with the water and butter. Heat over medium – high heat and bring to a boil while stirring to dissolve the sugar. Add carrots and bring to a boil again. Stir to coat carrots with syrup. Cook the carrots until slightly softened, that is, for 5 minutes.

Pour the raw sugar into a saucepan with the melting butter

Stir the grated carrots in a saucepan with water, melted butter and sugar

Step 4

Remove from heat. Using tongs, take out the carrots and evenly distribute them on the prepared baking sheet. Turn the syrup over the heat to medium-high and thicken, reducing it for about 5 minutes.

Grated carrots coated with sweet syrup on parchment paper

Step 5

Top the carrots with the syrup. Put the plate in the preheated oven. Cook for 10 minutes or until the edges begin to caramelize, stirring halfway through cooking. Remove from oven.

Step 6

Carefully transfer the hot carrots (as well as any sugar leftovers and caramelized crumbs) from the plate into a blender or into the bowl of a food processor equipped with the Metal Blade. Add the milk and let the carrots cool for 5 minutes. Turn on the blender until the texture is smooth or the desired consistency. For a more textured ice cream, stop the blender before the carrots are mashed.

Step 7

Stir well the carrot mixture with thick cream. Add maple syrup, vanilla extract, orange and lime zest, cinnamon and salt. Stir to combine well. Place in the refrigerator to cool for at least 30 minutes.

Combine caramelized carrots and the thick cream

Step 8

Transfer the cold mixture to the bowl of an ice cream maker and follow the manufacturer’s instructions or keep in a freezer for about 8 to 12 hours.

Step 9

For a softer creamy ice cream, serve immediately out of the ice cream maker if you use one. For a harder version, transfer it to a container, cover and freeze for 1-2 hours.

Pour some pomegranate syrup over the presented carrot ice cream in a cup or bowl to perfect your serving presentation and impress your friends and family ;-).

Enjoy!

Tips from the chef (me)

* If necessary, put the bowl of the ice cream maker in the freezer 24 hours before proceeding with the recipe.

* To prevent ice cream from melting when it comes into contact with the container in which it will be stored, first cool the container for at least 30 minutes by placing it in the freezer.

*You can use any brown sugar instead of regular white sugar.

* You can use pre-cut julienne carrots, which are available in grocery stores.

* Opt for purple carrots to give your ice cream an original color.

* Remove ice cream from the freezer for 5-10 minutes before serving.

If you lije carrots like I do, you can also make a delicious carrot cake pudding too 😉

Have you made this healthy carrot ice cream recipe at home before? Let me know in the comments below.