Carrot-Honey Ice Cream Recipe

This recipe is courtesy of Barbara Kafka
Carrot-Honey Ice Cream picture


VegetarianInterest Group

Recipe Story

There aren’t a million vegetable desserts. The sweetness of carrots lends itself to two that I like and that surprise guests—this ice cream and the sorbet that follows. Serve a spoonful of each and top with some orange sections and even grated chocolate for a dessert that will please any but the confirmed cake eater.

The color of the ice cream is divine.


 Young carrots2 Pound, peeled, trimmed and cut into 1/4-inch dice to make about 6 cups (Use Slender)
 Milk1 Cup (16 tbs)
 Honey2⁄3 Cup (10.67 tbs)
 Chinese five spice powder1⁄2 Teaspoon
 Heavy cream1 Cup (16 tbs)
 Fresh lemon juice1 1⁄2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1953 Calories from Fat 865

% Daily Value*

Total Fat 99 g151.6%

Saturated Fat 60 g300.1%

Trans Fat 0 g

Cholesterol 351.5 mg

Sodium 817.5 mg34.1%

Total Carbohydrates 273 g90.9%

Dietary Fiber 26 g104%

Sugars 220.1 g

Protein 21 g42.8%

Vitamin A 3106.3% Vitamin C 110.5%

Calcium 72.8% Iron 20.6%

*Based on a 2000 Calorie diet


Combine the carrots, milk, honey and five-spice powder in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally, for 20 minutes, or until the carrots are very tender.

Put the carrots, cooking liquid and heavy cream in a blender. Puree until very smooth. Transfer the mixture to a metal bowl. Stir in the lemon juice. Chill, covered, for 2 hours, or until cold.

Churn the carrot mixture in an ice cream maker, according to manufacturer's instructions, for about 25 minutes. Transfer to a container and store in the freezer.

Excerpted from Vegetable Love by Barbara Kafka (Artisan Books) Copyright 2005. To see more recipes from Vegetable Love you can purchase the book at