Vegan Carrot Halwa Ice Cream Recipe is an interesting twist to the most popular sweet dessert pudding in India. Gajar ka halwa or carrot halwa is much sought after dessert during winters (harvest season for carrots) and festivals. Traditionally, this dessert is prepared by cooking the shredded carrots in milk, sugar, fried nuts and ghee until soft and finally flavored with cardamom powder. Vegan Carrot Halwa Ice Cream Recipe uses coconut milk instead of milk and is great to taste. Serve Vegan Carrot Halwa Ice Cream Recipe as a dessert after dinner or during tea time. Carrot (Gajjar), Coconut milk, Water, Cardamom Powder (Elaichi), Cashew nuts, Pistachios, Sugar, Vanilla Extract, Salt 2-1/2 cup Carrot (Gajjar) , finely grated 2-1/2 cup Coconut milk 1 cup Water 1 teaspoon Cardamom Powder (Elaichi) 10 Cashew nuts , finely chopped 7 Pistachios , finely chopped 1/2 cup Sugar 3 teaspoons Vanilla Extract 1 pinch Salt 25 300 To prepare Vegan Carrot Halwa Ice Cream Recipe, prep up with chopping and grating the ingredients and extracting the coconut milk required.Mix shredded carrot, coconut milk, water in a thick bottom pan. On a low to medium flame, bring the whole mixture to a boil and then simmer.The mixture will start to reduce a bit. Then add sugar, cardamom powder and chopped pistachios, cashews. Stir well and continue to simmer.Stir in a couple of times to ensure even cooking. The liquid will reduce and thicken.Switch off the flame when completely cooked and keep the vegan carrot halwa aside to cool.Transfer mixture into a freezer-safe container, layer the surface of the mixture with parchment paper. Press gently and seal the container with lid. Freeze for at least 4 hours or overnight until it is firm.While serving Vegan Carrot Halwa Ice Cream Recipe as a dessert, take it out of the refrigerator, scoop out to a bowl and serve with more chopped nuts or raisins or slippery tender coconut slices!