Vegan Carrot Halwa Ice Cream Recipe
Description:
Vegan Carrot Halwa Ice Cream is a deliciously unique twist on the beloved Indian dessert, Gajar ka Halwa. This traditional sweet is often enjoyed during the winter season and festive occasions, where tender carrots are cooked in milk, sugar, ghee, and cardamom. However, this vegan version swaps the dairy for creamy coconut milk, making it a perfect treat for anyone following a vegan diet. The combination of carrots, coconut milk, cardamom, and a touch of sweetness is both aromatic and satisfying. It is an indulgent yet healthy dessert, perfect to serve after dinner or as an afternoon treat with tea.
Cuisine: Indian
Course: Dessert
Diet: Vegan
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar), finely grated | 2-1/2 cups |
| Coconut milk | 2-1/2 cups |
| Water | 1 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Cashew nuts, finely chopped | 10 pieces |
| Pistachios, finely chopped | 7 pieces |
| Sugar | 1/2 cup |
| Vanilla Extract | 3 teaspoons |
| Salt | 1 pinch |
Preparation Time: 25 minutes
Cooking Time: 5 hours (300 minutes)
Instructions
-
Preparation:
Begin by preparing the ingredients. Grate the carrots finely, chop the cashews and pistachios, and extract the coconut milk if you’re using fresh coconut. -
Cooking the Carrot Mixture:
In a thick-bottomed pan, combine the shredded carrots, coconut milk, and water. Set the pan over a low to medium flame and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer. -
Simmering the Mixture:
As the mixture simmers, you will notice it begins to reduce and thicken. Stir occasionally to ensure that the carrots are cooking evenly. This will take a little time as the mixture thickens into a creamy consistency. -
Adding Sweetness and Flavor:
Once the mixture has thickened and the carrots are tender, add sugar, cardamom powder, and the chopped cashews and pistachios. Stir everything together and allow it to cook for a little longer, ensuring the sugar dissolves completely and the flavors meld together. Keep stirring occasionally to prevent any burning or sticking to the pan. -
Cooling the Mixture:
Once the mixture has thickened to a halwa-like consistency and the flavors are well incorporated, turn off the heat. Set the pan aside and let the vegan carrot halwa cool to room temperature. -
Freezing the Ice Cream:
Transfer the cooled mixture into a freezer-safe container. Place a piece of parchment paper directly on the surface of the mixture to prevent freezer burn. Seal the container with a lid and place it in the freezer. Let it freeze for at least 4 hours, or overnight for a firmer texture. -
Serving:
When you’re ready to serve, remove the container from the freezer. Allow the mixture to sit at room temperature for a few minutes to soften slightly for easier scooping. Serve the Vegan Carrot Halwa Ice Cream in bowls or cones and garnish with additional chopped nuts, raisins, or tender coconut slices for extra flavor and texture.
Tips for the Perfect Vegan Carrot Halwa Ice Cream:
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For Extra Creaminess:
If you prefer a creamier texture, you can blend the mixture before freezing to achieve a smoother consistency. This will create a more traditional ice cream-like texture. -
Nut Variations:
You can swap the cashews and pistachios with other nuts like almonds or walnuts, depending on your preferences. -
Adding Dry Fruits:
Raisins or chopped dried fruits like apricots can be mixed into the halwa for added sweetness and chewiness. -
Sweetener Options:
You can substitute sugar with maple syrup, agave nectar, or a natural sweetener of your choice. Adjust the sweetness according to your taste.
Enjoy This Vegan Delight
The Vegan Carrot Halwa Ice Cream is a delightful fusion of traditional Indian flavors with the creamy texture of coconut milk, creating an indulgent yet wholesome dessert. It’s perfect for a special occasion or simply to enjoy as an everyday treat. This recipe is sure to win over everyone’s hearts, whether they’re vegan or not!
