Carrot Ice Cream with Dulce de Leche
This is a sponsored recipe by Libby’s® Vegetables. All opinions are my own. Thank you for supporting the brands that make this website possible.
What are you serving for Easter this weekend? Libby® Vegetables Sliced Carrots inspired me to create my son’s favorite dessert: ice cream! My family will love it. Not to mention the Easter Bunny (me. wink wink). Carrot ice cream. Yes, you read that right. It has all the delicious sweetness and spices similar to a carrot cake. So, if you like carrot cake, you will love carrot ice cream. As an added bonus, it includes dulce de leche. Double yum!
With Libby’s® Vegetables, there is no need to wash, peel or dice your carrots! Their vegetables are also packed within hours of harvest, locking in flavor and nutrition. Even the Easter Bunny won’t be able to tell the difference between carrots fresh from the garden and a can of Libby’s ® Sliced Carrots.
If you don’t have an ice cream maker, don’t worry. Simply pour the prepared mixture in a loaf pan, cover with plastic wrap and chill overnight.
Carrot Ice Cream with Dulce de Leche
- Prep Time: 105 minutes
- Cook Time: 10
- Total Time: 1 hour 55 minutes
- Yield: Serves 6
Description
All the delicious sweetness and spices similar to a carrot cake. So, if you like carrot cake, you will love carrot ice cream. As an added bonus, it includes dulce de leche. Double yum!
Ingredients
1 2/3 heavy whipping cream
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons sugar
½ cup granulated sugar
¼ cup water
2 cups Libby’s Sliced Carrots, drained
½ cup milk
1 tablespoon lime zest
1 tablespoon orange zest
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup dulce de leche, plus more for drizzling
chopped pecans for topping
Instructions
Preheat oven to 425° F. Line a large baking sheet with parchment paper. Set aside.
Whisk together heavy whipping cream, orange juice and lime juice in a medium bowl; until soft peaks form. Set aside.
Melt butter in a medium saucepan over medium heat. Stir in sugar and water until a thin syrup forms. Turn heat off. Add carrots and stir, coating evenly with syrup.
Transfer carrots to baking sheet, drizzle with remaining syrup. Bake for 20 minutes. Remove from heat and set aside to cool.
Place carrots and milk in a blender. Blend until smooth.
Add lime zest, orange zest, maple syrup, vanilla, cinnamon, nutmeg and salt to whipping cream and juice mixture. Stir to mix well. Add carrot mixture and whisk until evenly combined. Cover and refrigerate for 1 hour.
Place mixture in ice cream maker. Churn for 25 minutes, adding dulce de leche in the last 3 minutes of churning.
Scoop ice cream into serving bowls, drizzle with dulce de leche and a sprinkle of pecans.
