Carrot Maple Soufflé in Ginger Crust

A gingery crust and complementary maple flavor combine with this unique use of carrots to produce this easy soufflé.

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Servings: 8

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  • 1 ¼ cups (300 mL) ginger cookie crumbs
  • ¼ cup (50 mL) butter, melted
  • 2 cups (500 mL) sliced Ontario Carrots, cooked
  • ¾ cup (175 mL) Ontario Maple Syrup
  • 2 envelopes (each 7g) unflavored gelatin
  • 1/3 cup (75 mL) water
  • 3 cups (750 mL) slightly softened vanilla ice cream
  • walnut or pecan halves


Combine cookie crumbs with butter; press into bottom of 8 in. (2 L) springform pan. Bake in 350ºF (180ºC) oven for 6 minutes; cool. Pureé carrots with ¼ cup (50 mL) of the maple syrup in food processor or blender until smooth.

In sauce pan, sprinkle gelatin over water; let stand 1 minute. Add remaining maple syrup and bring to boil, stirring constantly until gelatin is dissolved. Gradually stir in ice cream and carrots until smooth. Pour over crust. Chill 3 hours or overnight. Serve garnished with nuts.

Nutritional information

  • Protein: 5.0 grams
  • Fat: 11.5 grams
  • Carbohydrates: 51.5 grams
  • Calories: 330