carrot cake ice cream recipe

Written ByJenny Smyth Posted on
carrot cake ice cream recipe
Jump to Recipe Jump to Video Print Recipe

The Best carrot cake ice cream recipe

I’m so excited to share with you my favorite carrot cake ice cream recipe that’s been a hit with my family and friends. This creamy, dreamy dessert is inspired by the classic Southern carrot cake, but in a refreshing ice cream form.

I first discovered this recipe at a summer barbecue, where it was served as a unique and delicious alternative to traditional ice cream flavors. Since then, I’ve perfected the recipe and now make it for every family gathering and special occasion.

My kids love helping me churn the ice cream in our ice cream maker, and they always get excited when they see the colorful mix-ins of chopped nuts and shredded coconut. This recipe is not only delicious but also surprisingly easy to make, requiring just a few simple ingredients and no special equipment.

In fact, you can even make it in a standard blender or food processor if you don’t have an ice cream maker. One of the best things about this recipe is that it’s relatively healthy compared to traditional ice cream recipes, thanks to the use of Greek yogurt and pureed carrots for added moisture and nutrition.

The result is a rich, creamy ice cream that’s both decadent and guilt-free. Whether you’re serving this at a dinner party or just want a tasty treat for yourself, this carrot cake ice cream is sure to be a crowd-pleaser.

Carrot Cake Ice Cream

Carrot Cake Ice Cream

4.7 from 749 votes

A creamy, spiced ice cream that captures the essence of carrot cake with real carrot pieces, warm cinnamon, and a swirl of cream cheese frosting. This no-churn recipe is simple to make and delivers a rich, indulgent dessert perfect for any occasion.

Prep Time20 mins
Cook Time5 mins
Resting Time0 mins
Total Time4 hours 25 mins (includes freezing)
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Ice Cream Base

2 cups heavy cream
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt

For the Carrot Mixture

1 cup finely grated carrots (about 2 medium carrots)
2 tbsp unsalted butter
1/4 cup brown sugar
1/2 tsp ground cinnamon

For the Cream Cheese Swirl

4 oz cream cheese, softened
1/4 cup powdered sugar
1 tbsp milk

Optional Mix-Ins

1/2 cup chopped walnuts or pecans
1/4 cup golden raisins

👨‍🍳Directions

1In a medium skillet over medium heat, melt the butter.
2Add the grated carrots, brown sugar, and cinnamon.
3Cook, stirring frequently, for 3 to 4 minutes until the carrots soften and the sugar dissolves.
4Remove from heat and let cool completely to room temperature.
5In a small bowl, beat the softened cream cheese with powdered sugar and milk until smooth and creamy.
6Set aside at room temperature.
7In a large mixing bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, ginger, and salt.
8Beat with a hand mixer on medium-high speed for 3 to 4 minutes until soft peaks form.
9The mixture should be thick and hold its shape when the beaters are lifted.
10Gently fold the cooled carrot mixture into the whipped cream base using a rubber spatula.
11If using nuts or raisins, fold them in at this stage.
12Be careful not to deflate the mixture; fold just until evenly combined.
13Pour half of the ice cream mixture into the loaf pan.
14Drop spoonfuls of the cream cheese mixture over the surface, then swirl gently with a knife.
15Repeat with the remaining ice cream and cream cheese mixture, creating a marbled effect.
16Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or until firm.
17For best texture, freeze overnight.
18The ice cream should be scoopable but solid when ready.

🔧Equipment

Large mixing bowl
Hand mixer or stand mixer
Medium skillet
Small bowl
Rubber spatula
Loaf pan or 9×5 inch container
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 95mg🧂Sodium: 220mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 5g

📝Notes

For a lighter version, substitute half the heavy cream with half-and-half. Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant for extra flavor. If the ice cream becomes too hard after freezing, let it sit at room temperature for 5 to 10 minutes before scooping.

Watch Video Of How Carrot Cake Ice Cream Works

This carrot cake ice cream is perfect for any occasion – whether it’s a family gathering or just a Tuesday night treat – because it’s easy to make ahead of time and stores beautifully in the freezer.

When you’re ready to serve it up, simply scoop out individual portions into cones or bowls and top with additional chopped nuts or shredded coconut if desired.

❓ Frequently Asked Questions About Carrot Cake Ice Cream

Q: What is the origin of carrot cake ice cream?

This unique flavor combination is inspired by the classic Southern carrot cake, which typically features grated carrots, chopped nuts, and spices like cinnamon and nutmeg. By incorporating these flavors into an ice cream base made with Greek yogurt and heavy cream, we create a sweet treat that’s both familiar and excitingly new.

Q: What are some key home cooking techniques used in this recipe?

The key technique here is tempering the mixture by slowly adding the hot liquid (in this case, melted chocolate) to the cold mixture (the whipped heavy cream), allowing them to come together smoothly without separating or curdling.

Q: Can I customize this recipe with different mix-ins?

Absolutely! Feel free to experiment with different combinations of nuts (walnuts or pecans work well), dried fruits (cranberries or cherries), or even candy pieces (chopped peanut butter cups or sprinkles). You can also add a pinch of salt or a sprinkle of cinnamon on top for extra flavor.

Q: Is this recipe suitable for vegans?

No, this recipe uses heavy cream from dairy cows as its base ingredient. However, you can easily substitute it with non-dairy alternatives like soy milk or almond milk for a vegan-friendly version.

Q: How long does this ice cream keep in the freezer?

This carrot cake ice cream will keep its texture and flavor best if stored in an airtight container at 0°F (-18°C) for up to 3 months. For optimal taste and consistency, consume within 2 weeks after churning.

Similar Posts