Carrot Cake Ice Cream Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
6 hrs
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Total Time
6 hrs 30 mins
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Servings
10 servings
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Calories
372 kcal
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Course
Dessert
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Cuisine
North American
Carrot Cake Ice Cream Recipe
Description
The Carrot Cake Ice Cream Recipe uses grated carrots gently sautéed with butter and optional chopped pecans to tenderize and add flavor before combining with a creamy mixture of cream cheese, light brown sugar, and a blend of warming spices—cinnamon, allspice, nutmeg, and cloves. The cream cheese base is whipped smooth with heavy cream, whole milk, and vanilla extract, ensuring no lumps remain. Once combined with the cooled carrots and pecans, the mixture is chilled thoroughly before churning to create a dense, velvety ice cream with subtle sweet spice and hints of carrot texture. Churning in an ice cream maker delivers a consistent creamy texture without ice crystals.
The ice cream carries the essence of carrot cake in a cool, refreshing form and can be served simply on its own or paired with a plain cookie to complement its spice profile. Its cream cheese base gives it a slight tang that balances the sweetness, while the pecans contribute occasional crunch and nuttiness if included.
The notes suggest following manufacturer instructions to chill the ice cream maker bowl for at least 24 hours before churning. Alternatively, a no-churn method is possible: freeze the mixture in a shallow dish and stir every 30 minutes to break up ice crystals until fully frozen, though this may produce a less creamy texture. This flexibility allows preparation even without specialized equipment.
Ingredients
- 2 cups carrot grated
- 2 tablespoons butter
- ½ cup pecan optional, chopped, raw
- 8 ounces cream cheese softened
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon clove
- 2 cups heavy cream
- 1 cup milk whole
- 1 teaspoon vanilla extract pure
Instructions
- Place the carrots into a cheesecloth or paper towel-lined strainer and squeeze out any excess moisture.
- Melt the butter in a small skillet over medium heat. Add the drained carrots and pecans (if using) and saute them until the carrots are fork-tender– about 5 minutes. Remove the carrots and pecans from the heat and set them aside to cool to room temperature.
- In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric mixer), beat the cream cheese, brown sugar, cinnamon, salt, allspice, nutmeg, and cloves until light and fluffy– about 1 minute.
- With the mixer on low speed, very slowly drizzle in the heavy cream and whole milk. Then, add the vanilla extract. Mix until completely smooth– we don’t want any lumps of cream cheese in our ice cream! Add the sauteed carrots and stir to combine. Transfer the ice cream base to the fridge and chill for at least 30 minutes, or up to overnight.
- Churn the ice cream mixture in the bowl of your ice cream machine according to the manufacturer’s instructions.
- Transfer the ice cream to a loaf pan, press a piece of parchment paper directly on the surface of the ice cream, and freeze for at least 6 hours, or until set. Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy.
Notes
- Ensure the ice cream maker bowl is fully chilled according to manufacturer guidelines, typically for 24 hours, to achieve best churning results.
- For a no-churn option, freeze the mixture in a shallow dish and stir every 30 minutes to prevent ice crystal formation until frozen, noting texture will differ from machine-churned ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1 = 1/10th of the recipe | |
| Calories | 372kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 75mg | 25% |
| Sodium | 262mg | 11% |
| Potassium | 271mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 5215IU | 104% |
| Vitamin C | 2mg | 2% |
| Calcium | 128mg | 13% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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