Carrot Ice Cream Pie – Taste of Home
1 1/3 c graham cracker crumbs
1/3 c packed brown sugar
1/3 c butter or margarine, melted
1/3 c lemonade concentrate
2 ¼ c chopped carrots
¼ c sugar
1 quart vanilla ice cream, softened
In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and up the sides of an ungreased 9-in pie plate. Refrigerate for 30 minutes. 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 freezer 15-20 minutes before serving.
Notes : Not at all what I expected...not sure what I expected, but none the less...another refreshing pie. Strange the carrot shavings in your mouth after the rest has melted, but if you don't mind the odd texture it's really good. Next time we may try pureed carrot to make the texture smoother.
