I love ice cream. But I do not usually eat it because I’m lactose intolerant and about 20 minute after savouring a scoop, my tummy is all in a twist protesting. Sorbets are an alternative, but the sugar content throws me off…so why not take the matter into my own hands, right?
Four years ago, I purchased a Cuisinart Ice Cream Maker, but have never used it. So, I thought today would finally be a good start. If you don’t have an ice cream maker, don’t fret. This can also be made the old-fashioned way in the freezer.
- 4 large carrots, grated
- 3 cups full-fat coconut milk (not coconut water)
- Pulp of 1/2 a papaya, no seeds (I spoon the pulp out of the peel to make it easier, instead of peeling)
- 1/4 cup raw honey (more if you like it sweeter)
- fresh ginger, grated (I used about 1 teaspoon)