Vegan Carrot Cake Ice Cream

1. 1

   In a blender, combine silken tofu, dates, and soy creamer.

2. 2

   Over very low heat, mix together date mixture and agave until combined.

3. 3

   Add spices and 3/4 of the shredded carrots. Allow to sit overnight.

4. 4

   Strain carrots out of mixture, add rum, and churn until thick. During the last 5 minutes, add the remaining shredded carrot.

5. 5

   Store in a freezer proof container. When serving, scoop ice cream into balls and toss in chopped walnuts. Top with some dairy free whipped cream or vegan cream cheese frosting for extra authenticity!

* Per serving · 4 servings · Values may vary.

No additional tips available.