Carrot Ice Cream with Dulce de Leche



Prep Time

45 min

Cook time

60 min


  • 1 2/3 Heavy whipping cream

  • 2 tablespoons Lime juice

  • 2 tablespoons Orange juice

  • 2 tablespoons Sugar

  • 1/2 cup Granulated Sugar

  • 1/4 cup Water

  • 2 cups Libby's Sliced Carrots, drained

  • 1/2 cup Milk

  • 1 tablespoon Lime zest

  • 1 tablespoon Orange zest

  • 3 tablespoons Maple syrup

  • 1 teaspoon Vanilla extract

  • 1 teaspoon Ground cinnamon

  • 1/2 teaspoon Ground nutmeg

  • 1/2 teaspoon Salt

  • 1/2 cup Dulce de leche, plus more for drizzling

  • Chopped pecans for topping


  1. Preheat oven to 425° F.
  2. Line a large baking sheet with parchment paper. Set aside.
  3. Whisk together heavy whipping cream, orange juice and lime juice in a medium bowl; until soft peaks form. Set aside.
  4. Melt butter in a medium saucepan over medium heat.
  5. Stir in sugar and water until a thin syrup forms.
  6. Turn heat off. Add carrots and stir, coating evenly with syrup.
  7. Transfer carrots to baking sheet, drizzle with remaining syrup. Bake for 20 minutes.
  8. Remove from heat and set aside to cool. Place carrots and milk in a blender.
  9. Blend until smooth. Add lime zest, orange zest, maple syrup, vanilla, cinnamon, nutmeg and salt to whipping cream and juice mixture.
  10. Stir to mix well. Add carrot mixture and whisk until evenly combined. Cover and refrigerate for 1 hour.
  11. Place mixture in ice cream maker. Churn for 25 minutes, adding dulce de leche in the last 3 minutes of churning.