I love carrot cake and once bought a large piece with the intention of cutting it up and adding it vanilla ice cream near the end of churning. But having no willpower, I ended up eating the whole piece (with enthusiastic help from my girlfriend) before it made it anywhere near an ice cream maker. I will do this at some point, as I know from experience that this works well with pie and should work equally well with cake. Break up and use around a cup per quart and you will end up with the least elegant, tastiest of desserts (assuming you use good pie or cake of course). It does not hard freeze very well, so its good to make before a dinner party.
Alisa Fleming’s is a “real” vegan ice cream version of carrot cake as it is made completely from scratch. It uses a very interesting and delicious set of ingredients, that should result in a very flavorful, completely vegan ice cream, with a dairy ice cream like texture. The only thing I might be tempted to experiment with is blending some or all of the carrots with the liquids instead of mixing in larger pieces during churning.
Go Dairy Free is an excellent website for non dairy recipes and information. Even if you are not a carrot cake fan you should check out the site.
carrots almond and coconut milks / 1 quart
Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour