Carrot Cake Ice Cream from Vegan Desserts by Hannah Kaminsky

Ingredients

• ½ Cup Granulated Sugar
• ½ Cup Dark Brown Sugar, Packed
• 2 Teaspoons Cornstarch
• 1 13.5-Ounce Can Coconut Milk
• ¾ Teaspoon Ground Ginger
• 1 ½ Teaspoons Ground Cinnamon
• 1 Teaspoon Vanilla Extract
• ½ Cup Carrot Purée*
• 2 Tablespoons Maple Syrup
• 4 Ounces Vegan “Cream Cheese”
• ¼ Teaspoon Salt
• Large Pinch Nutmeg
• ¼ Teaspoon Vanilla Extract
• 2 Cups 100 Percent Carrot Juice