Carrot Ice Cream Pie Recipe

5 2 1
Carrot Ice Cream Pie Recipe
Carrot Ice Cream Pie Recipe photo by Taste of Home
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Carrot Ice Cream Pie Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. + freezing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. + freezing

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

Nutritional Facts

1 slice: 355 calories, 16g fat (9g saturated fat), 49mg cholesterol, 231mg sodium, 51g carbohydrate (37g sugars, 2g fiber), 4g protein.

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  • 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
  1. 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.
  2. 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.
Originally published as Carrot Ice Cream Pie in Taste of Home February/March 2000, p45

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Reviews forCarrot Ice Cream Pie

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MY REVIEW
jfab2008 User ID: 4354722 22332
Reviewed Apr. 17, 2013

"I have made this several times. it tastes like the orange crèmesicles I used to have when I was young."

MY REVIEW
carrotop_f User ID: 53244 39106
Reviewed Jan. 24, 2011

"i couldn't eat it...but i'd like too!!!lol"

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