Carrot Ice cream

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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  • 200 gm - carrots
  • 1/2 liter milk
  • 1/2 cup - cashew nut powder
  • 2 tbsp - Ragi malt
  • 1 tsp, optional - milk Masala
  • 1/2 cup or to taste - sugar
  • 1 cup - thick fresh cream

How to Make Carrot Ice cream

  • Peel and grate the carrots. Cook them till soft in 1 cup of milk. Cool and blend in a mixer.
  • Boil the remaining milk. Add cashew powder and sugar. Simmer for 2-3 minutes. Add Ragi malt and milk Masala. Add to carrot mixture (add gelatin if using).
  • Chill in the refrigerator overnight. Next day, beat the mixture till frothy. Place in a flat aluminium container in the freezer. When 1/2 frozen, beat till fluffy and return to freezer. Freeze till firm. During this time, stir with fork a couple of times. When frozen, transfer to a freezer container with lid and store in the freezer. If frozen too hard, soften in refrigerator before serving.