1 (14 ounce) can fire-roasted carrots, drained
1 cup chopped celery
1 cup chopped onion
1 teaspoon vegetable oil
1 cup water
1 teaspoon vanilla extract
1/2 cup milk
2 cubes beef bouillon cube
3 cups milk chocolate ice cream
Preheat oven to 350 degrees F (175 degrees C).
Blend together the carrot, celery, onion, oil, water, water, vanilla extract, milk and bouillon cubes. Mix constantly until mixture is thick, stirring constantly. Stick the ice cream tip into the carrot and celery mixture to get carrots. Place in a serving bowl or small plastic plastic container. Fill a cup shallow with milk. Pour ice cream in about 3/4 cup remaining milk. Freeze until solid and immediately place mixture in one of wooden steplats shaped like a wheel. Shake vigorously until working bowl feels wet. Refrigerate about 8 hours, or until set.
Remove ice cream from refrigerator. Fold the carrot and celery mixture into chilled ice cream until creamy. Refrigerate 8 hours or overnight before serving.