I love ice cream. All year round. In fact, even in the winter it is a weekly occurrence at my house ever since I bought my ice cream maker a few years back. I love that the ice cream is like a blank palate for me to play with, creating new flavors. Some wonderful, and some I won't be making again. Thankfully, most are wonderful.
I had leftover carrots and ginger from my carrot cake last week, and so I decided that a raw carrot ginger ice cream would be heavenly! After all, nothing wrong with getting a serving of vegetables in with your creamy dreamy ice cream right?
It was amazing, the sweetness of the carrots, a hint of vanilla and cinnamon, then after the rich goodness had melted on my tongue the heat of the ginger! I love it when something cool combines with something that leaves a little heat on the tongue! The coconut ice cream base was the perfect palate for it as well! I am not embarrassed to admit, it was so good I licked my bowl clean.
Makes about 3 cups
1 large organic carrot, peeled and chopped
one thumb sized piece of fresh ginger, peeled
1 Tbsp lemon juice
1 cup raw cashews, soaked for at least 2 hours and drained
1 cup young coconut meat, chopped
1/2 cup young coconut water
1/4 cup agave nectar or honey
a large pinch of sea salt
1/2 tsp cinnamon
seeds of one vanilla bean
1/4 cup coconut oil, warmed to liquid
In a food processor, combine the carrot, ginger, cashews, coconut, coconut water, agave nectar, sea salt, cinnamon, and vanilla, and process until smooth. With the processor running, pour in the coconut oil and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions. Once processed, pour into a freezer safe container with a lid, and let harden until scoopable consistency, about 4 hours, or overnight.