Vegan Carrot Cake Ice Cream

• 1 quart soy creamer
• dates 4 ea., blended to a paste
• 1/4 cup silken tofu
• 1/4 cup agave
• 1 teaspoon cinnamon
• grated nutmeg freshly, to taste
• carrots 2 ea. peeled, freshly shredded with microplane- separated
• 1 teaspoon rum
• 1/2 cup chopped walnuts

1. In a blender, combine silken tofu, dates, and soy creamer.
2. Over very low heat, mix together date mixture and agave until combined.
3. Add spices and 3/4 of the shredded carrots. Allow to sit overnight.
4. Strain carrots out of mixture, add rum, and churn until thick. During the last 5 minutes, add the remaining shredded carrot.
5. Store in a freezer proof container. When serving, scoop ice cream into balls and toss in chopped walnuts. Top with some dairy free whipped cream or vegan cream cheese frosting for extra authenticity!

soy creamer, dates, silken tofu, agave, cinnamon, nutmeg freshly, carrots, rum, walnuts

Taken from www.yummly.com/recipe/Vegan-Carrot-Cake-Ice-Cream-1677005 (may not work)