Vegan Carrot Halwa Ice Cream Recipe
This Vegan Carrot Halwa Ice Cream is a delightful fusion of traditional Indian flavors with a refreshing frozen twist. Inspired by the rich and aromatic Gajar Halwa (a popular Indian dessert made from grated carrots, milk, and ghee), this recipe replaces dairy with coconut milk, making it an indulgent yet vegan-friendly treat. The natural sweetness of carrots, combined with the warmth of cardamom and the crunch of pistachios and cashews, creates a creamy, frozen dessert that will transport your taste buds straight to the heart of India.
Ingredients for Vegan Carrot Halwa Ice Cream
| 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 |
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 200 kcal |
| Protein | 2g |
| Carbohydrates | 35g |
| Sugar | 15g |
| Fat | 7g |
| Saturated Fat | 3g |
| Fiber | 3g |
| Sodium | 55mg |
Preparation Time
| Step | Time |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 5 hours (300 minutes) |
| Total Time | 5 hours and 25 minutes |
| Servings | 8 servings |
Instructions
To begin preparing your Vegan Carrot Halwa Ice Cream, follow these simple steps that bring together a medley of flavors and textures.
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Prep the Ingredients: Start by peeling and finely grating the carrots. Chop the cashews and pistachios into small pieces, and gather the remaining ingredients. Ensure your coconut milk is well-mixed before use.
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Cook the Mixture: In a thick-bottomed pan, combine the grated carrots, coconut milk, and water. Place the pan on a low to medium flame and bring the mixture to a gentle boil. Once it boils, reduce the heat to a simmer.
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Add Sugar and Spices: As the mixture simmers, it will begin to reduce slightly. Add the sugar, cardamom powder, and finely chopped pistachios and cashews. Stir well to ensure everything is evenly mixed. Continue simmering and stirring occasionally, allowing the liquid to reduce and thicken.
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Simmer Until Thickened: Keep stirring occasionally to prevent the mixture from sticking to the bottom of the pan. The goal is to let the liquid evaporate and the mixture thicken into a creamy consistency. Once thickened and cooked, remove the pan from the heat.
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Cool the Mixture: Allow the carrot halwa mixture to cool down to room temperature. This will help with the freezing process later.
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Freeze the Mixture: Transfer the cooled mixture into a freezer-safe container. To ensure an even texture, layer the top of the mixture with parchment paper, gently pressing it down. Seal the container with a lid and place it in the freezer for at least 4 hours, or ideally overnight, to allow the ice cream to firm up.
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Serve and Enjoy: Once frozen, remove the container from the freezer and let it sit for a few minutes to soften slightly, making it easier to scoop. Serve your Vegan Carrot Halwa Ice Cream in bowls or cones, and top with additional chopped nuts, raisins, or tender coconut slices for extra flavor and texture.
This Vegan Carrot Halwa Ice Cream is a perfect dessert for any occasion, whether you’re looking to enjoy a sweet treat after dinner or treat your guests to something unique. The combination of the coconut milk base and the natural sweetness of the carrots creates a rich, creamy dessert that’s completely dairy-free and vegan-friendly. Enjoy the flavors of India in every spoonful!
Tips for the Best Vegan Carrot Halwa Ice Cream:
- Coconut Milk: For the creamiest texture, use full-fat coconut milk.
- Sweetness: Adjust the sugar according to your taste. If you prefer a less sweet version, you can reduce the sugar amount by 2 tablespoons.
- Flavor Add-ins: Feel free to add a touch of saffron or rose water for an additional layer of flavor.
- Storage: This ice cream can be stored in an airtight container in the freezer for up to 2 weeks. Make sure to always cover the surface with parchment paper to avoid freezer burn.
