Carrot Ice Cream with Chai Streusel Granola

Inspired by the summer's farmers market produce, we wanted to highlight sweet local carrots in the best way: through ice cream.

This surprising ice cream has plenty of carrot flavor, in the best way possible. We roast the carrots with maple syrup until caramelized and soft, adding a natural sweetness to the ice cream base. The carrot flavor pairs beautifully with the cream, and a touch of rose cardamom dust goes a long way to enhance all the flavors, especially when paired with our Chai Streusel Granola.

Ingredients:

2 cups heavy cream
2 cups whole milk
¹/₂ cup granulated sugar
¹/₃ cup light brown sugar
³/₄ teaspoon sea salt
24oz carrots
Maple syrup
Extra virgin olive oil
Sea salt
1 tsp apple cider vinegar
Dona Rose Cardamom Dust

Directions:

Plan ahead: Make sure the bowl of your ice cream machine is in the freezer for at least 24 hours before you churn.
Preheat the oven to 425 degrees.
Slice carrots in half, and roast on a sheet tray with a drizzle of olive oil, maple syrup, and sea salt. Roast 30 minutes or until soft and caramelized. Let cool completely.
Combine the cream, milk, sugars, and salt in a saucepan set over low heat. Whisk until smooth.
Cool the mixture at room temperature for a little while, then chill in the fridge completely.
After it’s chilled, add to a blender, and blend at high speed until completely smooth. Add apple cider vinegar and a touch of rose cardamom dust, then taste. Adjust the vinegar and salt as needed.
Churn in an ice cream machine according to the manufacturer’s instructions, then freeze for at least a few hours before serving.
Serve with plenty of Chai Streusel Granola!!

Carrot Ice Cream with Chai Streusel Granola

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