Carrot Ice Cream
Serves 12
10 mins prep
20 mins cook
600 mins Freeze time
630 mins total
Carrot cake meets frozen dessert in this lucious low carb carrot ice cream.
2 servings
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Freeze the ice cream maker and metal loaf pan overnight or for at least 8 hours.
Place the carrots, water, maple syrup, cinnamon and nutmeg in a pot on the stove and cook over medium heat for 20 minutes, or until carrots are soft.
Transfer the carrots to a food processor and add the coconut milk. Process until everything is combined and creamy.
Transfer the mixture to the ice cream maker and process for 20-25 minutes, or until creamy. Then spoon the mixture into a metal loaf pan and freeze overnight.
