A Girl Can’t Give Up Ice Cream Just Because It’s Fall, Introducing My Carrot Basil Ice Cream

Summer is officially over And yes, I’m just now getting the memo. Ok, that’s not true, I got the memo when the blogosphere blew up with pumpkin-everything however, I just chose to ignore it. Why Because as I get older, I realize the start of fall means one month closer to the beginning of winter and that makes me extremely sad.

Celebrating the end of my most beloved favorite season, I have gifted a large bag of basil from a good friend last week. While most of the basil will be used to make pesto for the winter months (it freezes beautifully), the rest I wanted to use in a more special and unique format. After all, I’m sure no one wants to come to my blog and see a recipe for pesto, Right. So instead, I came up with this carrot and basil ice cream concoction.

Carrots are beautiful for a few reasons: they’re easily accessible, they’re affordable, and they transition wonderfully between sweet and savory dishes. Moreover, they also have the ability to take on flavor profiles such as pumpkin, which is exemplified in this recipe. I swear, if you close your eyes and take a bite, you’ll think you are eating pumpkin-based ice cream. And the best part is, you didn’t have to prep a pumpkin. Oh, the angst.

So put the pumpkin down, step away, and instead, give this much-simpler-to-use veggie a try!

Thanks again to Mike and Stephanie for providing me with such wonderfully fresh and tasty basil this summer. I look forward to next year! (you’ve created a monster

carrot basil raw vegan ice cream 02 A Girl Cant Give Up Ice Cream Just Because Its Fall, Introducing My Carrot Basil Ice Cream

For the Ice Cream

  • 1 cup of raw cashews (soaked and rinsed)
  • 1 cup of coconut meat
  • 1/2 cup of carrot juice
  • 2 T of carrot pulp
  • 1/2 cup of maple syrup
  • 1/4 cup coconut butter
  • .5 T vanilla
  • 1/4 tsp sea salt
  • 1 cup packed basil
  • to intensify coloring, I added 1/2 tsp of turmeric and 1/2 tsp of grated beet
    (makes about 1 pint, so size depending you might want to double this recipe)


1. In a high-speed blender, blend all ingredients, except basil, until smooth.
2. Once smooth, add in basil and pulse until herbs are fine, but still somewhat noticeable.
3. Chill in the freezer (or refrigerator) for about 30-60 minutes.
4. Once chilled, process according to manufacturer instructions in an ice cream machine.
5. Scoop into bowls and enjoy!

About John Morris

John Morris is a researcher and part time content writer. He is foodie and loves to write on and kitchen niches and delicious recipes.