Roasted Carrot Ginger Ice Cream

Name: Roasted Carrot Ginger Ice Cream
Prep time: 30 min
Cook time: 60 min
Total time: 240 min
Yield: 6
Ingredients: 1 cup raw cashews; ½ cup pitted dates; 3 cups baby carrots; 1 tbsp coconut oil; 1 cup unsweetened vanilla almond milk; ¼ cup maple syrup; 1 tsp ground ginger; ½ tsp cinnamon; ¼ tsp sea salt

Recipe GLPR3901f0da56d14d

Rate this recipe

Dessert

240 min

273 cal

Servings: 6

Oven

SNAP eligible

A creamy, naturally sweetened ice cream featuring roasted carrots infused with warm ginger and cinnamon. Made with cashew cream and dates for a rich, dairy-free treat that's perfect for a refreshing dessert.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 cup raw cashews

½ cup pitted dates

3 cups baby carrots

1 tbsp coconut oil

1 cup unsweetened vanilla almond milk

¼ cup maple syrup

1 tsp ground ginger

½ tsp cinnamon

¼ tsp sea salt

Directions

Place raw cashews and pitted dates in separate bowls and cover each with enough water so they are completely submerged. Cover both bowls and refrigerate for at least 3-4 hours (or overnight). Preheat the oven to 375°F while the nuts and dates soak, or when you are ready to roast the carrots.
Spread the baby carrots on a rimmed baking sheet and toss with coconut oil until lightly coated. Roast in the preheated 375°F oven for about 1 hour, stirring and turning the carrots every 15-20 minutes, until they are very tender and lightly caramelized. Remove from the oven and let cool to room temperature.
Drain the soaked cashews and dates separately, reserving ¼ cup of the soaking liquid from the dates (if you need more, use cooled water). Discard the remaining soaking water.
Add the drained cashews, drained dates, roasted carrots, reserved date soaking water, maple syrup, almond milk, ground ginger, cinnamon, and sea salt to a high-speed blender. Start on low speed and gradually increase to high, pausing to scrape down the sides of the blender as needed. Blend until the mixture is completely smooth and creamy, about 2-3 minutes. Transfer the ice cream base to a container and refrigerate for at least 4-5 hours, or until thoroughly chilled.
Pour the chilled ice cream base into an ice cream maker and churn according to your machine's manufacturer instructions, typically 20-30 minutes, until the mixture reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight, freezer-safe container and cover. Freeze for at least 4-6 hours, or overnight, until firm enough to scoop. Serve and enjoy.

Comments

Grocery List Plus Editorial Staff4

This recipe is genuinely available at every Charlotte chain and costs around $1.50 per serving, held down by bulk cashews and dates. The stated 240 minutes is honest if you account for the roast and freeze time, though active prep runs closer to 20 minutes. The real caveat: it's a same-night dessert that requires overnight freezing and a food processor, making it less forgiving than a weeknight impulse. Roasted carrots and warming spices feel at home in North Carolina cooking, and the dairy-free base suits multiple diets.