Recipe for cooking carrot ice cream pie

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Carrot Ice Cream Pie

Source: Taste of Home magazine - February/March 2000

1 1/3 c. graham cracker crumbs
    (about 21 squares)
1/3 c. packed brown sugar
1/3 c. butter or butter replacement, melted
1/3 c. lemonade concentrate
2 1/4 c. chopped carrots
1/4 c. sugar
1 qt. vanilla ice cream, softened

In a sm. bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and up the sides of an nonstick 9-in. pie place. Refrigerate for 30 mins..

Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended. Transfer to a bowl; stir in ice cream until well blended. Pour into crust. Cover and freeze for 8 hours or overnight.

Remove from the freezer 15 to 20 mins. before serving.

Makes approximately 6 to 8 servings.