Carrot Ice Cream Pie Recipe

Carrot Ice Cream Pie Recipe photo by Taste of Home

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This refreshing dessert tastes a little bit like orange sherbet. I make several pies at a time and keep them on hand in the freezer. My guests are always surprised to learn they're eating carrots!—Bethel Anderson, St. James, Minnesota

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Carrot Ice Cream Pie Recipe

Prep: 35 min. + freezing

Yield: 6-8 Servings

35 35

Ingredients

1-1/3 cups graham cracker crumbs (about 21 squares)
1/3 cup packed brown sugar
1/3 cup butter, melted
1/3 cup thawed lemonade concentrate
2-1/4 cups chopped carrots
1/4 cup sugar
1 quart vanilla ice cream, softened

Directions

In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended. Transfer to a bowl; stir in ice cream until well blended. Pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 15-20 minutes before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 355 calories, 16 g fat (9 g saturated fat), 49 mg cholesterol, 231 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Carrot Ice Cream Pie in Taste of Home February/March 2000, p45