Carrot Ice Cream Recipe

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Carrot Ice Cream
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Ingredients:

Directions:

  1. Cook carrots until tender.
  2. Drain carrots and save 1/4 cup liquid. Allow to cool.
  3. In a double boiler, or heavy saucepan over medium heat, cook whole milk and cornstarch until mixture forms a soft paste.
  4. Remove cornstarch mixture from heat and allow to cool. If lumpy, pass through a sieve.
  5. If not already pureed, puree carrots in a food processor or blender, adding reserved carrot water if needed.
  6. In a mixing bowl combine carrots, cornstarch mixture and light cream; mix well.
  7. Cool mixture to 40 degrees Fahrenheit in refrigerator.
  8. Place cold mixture into the ice cream freezer; freeze according to manufacturer's directions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 287.64 Kcal (1204 kJ)
Calories from fat 87.12 Kcal
% Daily Value*
Total Fat 9.68g 15%
Cholesterol 1.63mg 1%
Sodium 300.5mg 13%
Potassium 1044.66mg 22%
Total Carbs 46.15g 15%
Sugars 32.1g 128%
Dietary Fiber 6.28g 25%
Protein 6.95g 14%
Vitamin C 8.3mg 14%
Vitamin A 2.1mg 69%
Iron 2.4mg 13%
Calcium 164.5mg 16%
Amount Per 100 g
Calories 53.7 Kcal (225 kJ)
Calories from fat 16.26 Kcal
% Daily Value*
Total Fat 1.81g 15%
Cholesterol 0.3mg 1%
Sodium 56.1mg 13%
Potassium 195.02mg 22%
Total Carbs 8.61g 15%
Sugars 5.99g 128%
Dietary Fiber 1.17g 25%
Protein 1.3g 14%
Vitamin C 1.6mg 14%
Vitamin A 0.4mg 69%
Iron 0.5mg 13%
Calcium 30.7mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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