Ginger Infused Carrot-Coconut-Papaya Non-Dairy Ice Cream

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.

Ginger Infused Carrot-Coconut-Papaya Ice Cream
  • 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)
Peel, rinse and grate the carrots. In a blender, pulse the carrots, coconut milk, and ginger until liquid. Add the papaya and honey and pulse again until all is well mixed.
Place in ice cream maker and follow manufacturer’s instructions. If don’t have an ice cream maker, place in a sealable container in the freezer for at least 6 hours, stirring every hour or so to ensure that ice crystals do not form. I also find that even with the ice cream maker, it’s better to allow the ice cream to sit at room temperature about 20 minutes before scooping and serving for a softer cream.
Put into serving bowls and garnish as desired.