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Carrot Ice Cream Pie

 Carrot Ice Cream Pie
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
6-8 ServingsPrep: 35 min. + freezing


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Carrot Ice Cream Pie (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.