Growing up with food allergies, my mom was always looking for allergen-free treats my sister and I could enjoy, and one of our favorites was Good Karma's Carrot Cake Ice Cream, made with rice milk and gluten free carrot cake pieces. It was so dreamy, but unfortunately was discontinued as the company changed their product line-up and design. We've missed it ever since, so this Easter, I decided, in the spirit of carrot cake season, to make my own! Its creamy coconut based, with roasted carrots, and spiced carrot cake cake pieces! 100% Vegan and Top-8 Allergen free, this ice cream is a real winner and doesn't even require an ice cream machine!
Yields: ~6 1/3 cup servings
The Recipe's Inspiration:
One of my beloved and much missed childhood favorites, Good Karma's allergen-free Carrot Cake Ice Cream:
Who remembers this ice cream? I always thought I'd do anything to bring it back...Instead I've made my own! Much cheaper to make, and just as delicious, the child in me is very excited!
Marbled Tahini & Chocolate Cake- Vegan & GF
Mini Carrot Cake:
1/4 c Eli's GF flour (Bob's 1:1 GF flour or King Arthur's Measure 4 Measure GF flour can also work)
1/4 t baking powder
1 t ground flaxseed
1/2 t pumpkin pie spice
2 T grated carrot
1 T brown sugar
1 T molasses
1/4 t vanilla extract
1 t coconut/veg oil
1 c chopped carrot, including skin (~2 medium carrots)
1 can coconut milk from can, solids/cream only
1/2 c granulated sugar
2 t pumpkin pie spice
1/2 t vanilla
1 t olive/veg oil
For your cake, start by squeezing your 2 T grated carrot in a cheesecloth or paper towel to remove excess liquid.
In a small bowl, mix together the wet ingredients for your the cake (the molasses, oil, vanilla, and carrot).
Add your dry ingredients (flaxseed, baking powder, flour, brown sugar, & spice) and mix until combined. Pour your batter into a greased ramekin or small oven-safe dish. Place in the center of your air fryer, but don't bake yet.
Toss the 1 cup chopped carrots for the ice cream with the 1 tsp oil, and pour them into your air fryer surrounding the cake. Air fry both @350 for 10 minutes, checking with a toothpick for doneness of both the cake and carrots. If either needs more time, give it to them, then let the cake cool.
For your Ice cream, combine your roasted carrots, coconut cream, sugar, pumpkin pie spice, vanilla, and salt and blend until smooth.
Pour your ice cream into an airtight container, whisk for a minute to get some air into it, and freeze for 20 minutes.
Remove the container from the freezer and give it a good mix. Whisk until smooth and airy then freeze for 15 more minutes.
Meanwhile, cut your cooled cake into 1 cm pieces and, if needed, press each piece a little so they stay compact and don't crumble into your ice cream. Little balls are best for ice cream.
Remove your ice cream from the freezer and add the cake pieces, reserving some if you don't like as many or would like to top it with some later. Fold gently (don't whisk) the cake into the ice cream, seal the container up, and freeze for 4 hours.
When it's time to serve, run an ice cream scoop or spoon under warm water, scoop, and enjoy! The longer its in the freezer, the more difficult it may be to scoop, I like to take mine out 15+ minutes beforehand to soften. Enjoy!
Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!