Sweet Baby Buddah Carrots

Wash and peel the baby carrots, trimming any rough ends to ensure uniform, tender pieces ready for glazing.

In a medium saucepan over medium heat, melt the vegan margarine until it begins to foam slightly.

Add the brown sugar and maple syrup to the melted margarine, stirring continuously until the sugar dissolves and the mixture forms a smooth, bubbling glaze.

Add the baby carrots to the glaze, tossing to coat evenly, and cook over medium-low heat until the carrots are tender and deeply caramelized.

Remove the glazed carrots from the heat and spread them in a single layer on a parchment-lined baking sheet to cool completely.

Once cooled to room temperature, transfer the baking sheet to the freezer and freeze the glazed carrots until firm.

Remove the frozen glazed carrots from the freezer and either fold them into softened ice cream or gelato, or arrange them as a topping over scooped servings.

If incorporating into ice cream, return the mixture to the freezer for at least one hour to set before serving in chilled bowls or cones.