Zero-Waste Carrot Ice Cream Trio


Carrot Ice Cream Duo:                

2 whole carrots with tops, washed

3 cups heavy cream                     

3 cups whole milk                         

1 ½ cups granulated sugar          

4 tsp fine sea salt                          

8 egg yolks, large           

Carrot Ginger Sorbet:                  

1 cup simple syrup (2:1 sugar:water to make your simple syrup)

Pinch of salt                                   

½ cup water                    

1 cup freshly pressed carrot juice

1 tsp ginger juice                          

2 tbsp lemon juice                                      

Carrot Sprinkles:                          

Carrots Pulp (leftover from juicing the 2 carrots for ice cream)

1 tbsp granulated sugar              

½ tsp cinnamon, ground                     

  • 12-16
  • A bit of effort

We love this innovative recipe from Dede Sampson and Christy Wolf, Chefs, Teaching Kitchen Compass Goup USA:

"Ice cream is an Americana classic dessert. Ever been to a July 4th BBQ, you probably had ice cream right?

We took this national treasure and turned it upside down. We took a California Farm to Table approach and made the carrot trio of ice creams for a zero waste sweet treat. Don't forget those carrot top sprinkles on top for the perfect garnish!"


Carrot Ice Cream:

  1. Juice the carrots and carrot tops separately, and keep separate.  Keep the pulp for the carrot sprinkles.   
  2. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
  3. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  4. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  5. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature.
  6. Split the ice cream base into 2 equal parts. Add carrot juice to ½ of the  base and carrot top juice to the other half. Cover and chill at least 4 hours or overnight. 
  7. While the ice cream base is chilling, make sprinkles.
  8. Churn ice cream in an ice cream machine according to manufacturer's’ instructions.

Carrot Ginger Sorbet

  1. Combine all ingredients well and taste. Adjust ginger as needed.  
  2. Freeze in an ice cream maker until frozen.
  3. Transfer to the freezer to finish the freezing process.

Carrot Sprinkles:

  1. Spread pulp evenly onto a parchment lined sheet pan. 
  2. Put into an oven on dehydrate mode (or set to 200F° if your oven doesn't have a dehydrator setting) or into a dehydrator.  
  3. When the pulp is almost dry, take out of the oven and add sugar and cinnamon to the pulp then put back in the oven to finish dehydrating.
  4. Let cool.
  5. Serve on top of carrot ice cream. 


Place one scoop each of Carrot Ice Cream, Carrot Top Ice Cream, and Carrot Ginger Sorbet in a serving dish.  Garnish with Carrot Sprinkles and carrot shavings and serve.