Spiced Carrot Cake Ice Cream (Vegan)

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View article for more tips and information: Beta Carotene Ice Dream

  • 1 pint (4 small servings)Servings


  • ½ cup carrot juice
  • 1 14-oz. can reduced-fat coconut milk
  • 1-inch chunk fresh ginger root, peeled
  • 2 Tbs. pure maple syrup or coconut nectar, or more to taste
  • 1 tsp. vanilla extract
  • 2 heaping tsp. cinnamon
  • ¾ tsp. nutmeg
  • ½ tsp. cardamom
  • Pinch salt
  • 1 medium garnet yam or sweet potato, baked, cooled, and peeled (see: "Notes from the Clean Food Coach")
  • ¼ cup toasted walnuts, optional
  • ¼ cup toasted, shaved coconut, optional
  • ¼ cup crystallized ginger, finely chopped, optional


  1. Combine ingredients from carrot juice through salt in high-speed blender, and blend until smooth. Add yam, and blend until smooth.
  2. Transfer contents to ice cream maker, and follow manufacturer's directions. Top with walnuts, shaved coconut, ginger, and/or other favorite toppings if desired.

Nutrition Information

  • Serving Size: 1/2 cup
  • Calories: 140
  • Carbohydrate Content: 22 g
  • Fat Content: 6 g
  • Fiber Content: 3 g
  • Protein Content: 1 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 105 mg
  • Sugar Content: 13 g

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