Dairy-Free Carrot Cake Ice Cream

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2 cups 100% carrot juice
8 ounces plain dairy-free yogurt (see note below)
1 (8-ounce) tub dairy-free cream cheese alternative
¾ cup sugar
1 tablespoon lemon juice
½ teaspoon vanilla extract
⅛ teaspoon salt
Add the carrot juice, yogurt, cream cheese alternative, sugar, lemon juice, vanilla, and salt to your food processor or blender. Process or blend until the mixture is smooth.
Refrigerate the mixture for 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s directions.
Eat as soft serve, or pack the mixture into a freezer-safe container and freeze until firm.
Remove from freezer and let soften a few minutes before serving.

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