Carrot Cake Ice Cream Recipe

Introduction

This Carrot Cake Ice Cream combines the warm, comforting spices of classic carrot cake with the creamy richness of homemade ice cream. It’s a delightful twist that’s perfect for those who love indulgent desserts with a unique flavor.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 4 large egg yolks
• 1 cup finely grated carrots, steamed until soft
• Optional: 1/2 cup chopped toasted pecans or crushed graham crackers

Instructions

1. Step 1: In a medium saucepan over medium heat, combine the heavy cream, whole milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir gently until the mixture is warm and the sugar is fully dissolved, being careful not to let it boil.
2. Step 2: In a separate bowl, whisk the egg yolks. Gradually whisk in ½ cup of the warm cream mixture into the yolks to temper them. Then slowly pour this egg mixture back into the saucepan, stirring constantly to combine.
3. Step 3: Cook the custard over low heat, stirring frequently, until it thickens and reaches about 170°F or coats the back of a spoon.
4. Step 4: Remove the custard from the heat. Stir in the vanilla extract and the steamed, finely grated carrots. Use an immersion blender or regular blender to blend the mixture until smooth.
5. Step 5: Transfer the mixture to a bowl and refrigerate for at least 4 hours or overnight to chill thoroughly.
6. Step 6: Pour the chilled base into an ice cream maker and churn according to the machine’s instructions. During the last 5 minutes of churning, fold in the chopped toasted pecans or crushed graham crackers if using.
7. Step 7: Transfer the churned ice cream to a freezer-safe container and freeze for about 4 hours until firm. Scoop and enjoy your creamy carrot cake treat!

Tips & Variations

• For extra texture, add shredded coconut or raisins along with the pecans or graham crackers during the last minutes of churning.
• Steaming the carrots softens them and enhances sweetness—don’t skip this step for the best flavor and texture.
• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes until creamy.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping. Avoid repeated thawing and refreezing to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream maker?

Yes, you can freeze the mixture in a shallow container and stir it every 30 minutes until it reaches a creamy consistency. While it won’t be as smooth as churned ice cream, it still tastes delicious.

Can I use raw grated carrots instead of steamed ones?

Steaming softens the carrots and brings out their natural sweetness. Using raw carrots can result in a grainy texture and a less sweet flavor, so steaming is recommended for the best results.

Carrot Cake Ice Cream Recipe

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★★★★★

4.6 from 133 reviews

A creamy and flavorful Carrot Cake Ice Cream that combines spiced custard base with steamed grated carrots, offering a delightful twist on traditional carrot cake in a frozen dessert form. Optional additions like toasted pecans or graham cracker crumbs enhance texture and flavor.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours 35 minutes
• Yield: About 1 quart (4 cups) of ice cream 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 4 large egg yolks

Additional Ingredients

• 1 cup finely grated carrots, steamed until soft
• Optional: 1/2 cup chopped toasted pecans or crushed graham crackers

Instructions

1. Make the Base: In a medium saucepan over medium heat, combine the cream, milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir gently until the mixture is warm and the sugar has fully dissolved. Ensure the mixture does not come to a boil to prevent curdling.
2. Temper the Eggs: In a separate bowl, whisk the egg yolks until smooth. Gradually add about ½ cup of the warm cream mixture to the yolks while whisking constantly to avoid cooking the eggs. Then slowly pour the tempered egg yolk mixture back into the saucepan with the remaining warm cream mixture, stirring continuously.
3. Cook the Custard: Return the saucepan to low heat and cook while stirring frequently. Monitor the temperature using a thermometer and cook until the custard thickens and reaches 170°F (77°C), or it coats the back of a spoon, indicating it’s ready.
4. Add Carrots & Vanilla: Remove the custard from heat. Stir in the vanilla extract and the steamed, finely grated carrots. Use an immersion blender or transfer to a regular blender to blend the mixture until smooth and homogenous.
5. Chill Thoroughly: Pour the custard into a bowl, cover, and refrigerate for at least 4 hours or overnight. This step is essential to develop flavor and ensure a smooth churn.
6. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes. During the last 5 minutes of churning, fold in the optional chopped toasted pecans or crushed graham cracker crumbs to incorporate texture.
7. Freeze & Serve: Transfer the churned ice cream into a freezer-safe container. Freeze for at least 4 hours until firm. When ready to serve, scoop and enjoy your homemade carrot cake-inspired ice cream.

Notes

• Steaming the carrots softens them and enhances their natural sweetness, which complements the ice cream base.
• Be careful not to boil the cream mixture to prevent curdling and maintain a silky texture.
• Tempering the egg yolks is crucial to avoid scrambled egg bits in the custard.
• Chilling the custard thoroughly before churning helps improve ice cream texture and consistency.
• If you don’t have an ice cream maker, you can freeze the mixture in a container and stir vigorously every 30 minutes until firm.
• Toasted pecans add crunch while graham cracker crumbs add a subtle crunch and flavor reminiscent of carrot cake crust.

Keywords: Carrot Cake Ice Cream, homemade ice cream, carrot dessert, spiced ice cream, custard ice cream, vegetable ice cream, creamy ice cream