Introduction

Creamy, spiced, and delightfully smooth, Carrot Cake Ice Cream combines the comforting flavors of carrot cake with the indulgence of custard-based ice cream. This unique dessert features real carrots, warm spices, and a rich texture that makes it perfect for cozy autumn evenings or anytime you want a creative treat.

Carrot Cake Ice Cream Recipe - Recipe Image

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

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

Tips & Variations

For extra texture, reserve some shredded carrots and stir them in at the end of churning.
Add a splash of maple extract or swirl in some cream cheese for a richer carrot cake flavor.
Use toasted walnuts instead of pecans if preferred.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. When ready to serve, let it sit at room temperature for a few minutes to soften for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can freeze the custard mixture in a shallow container and stir every 30 minutes to break up ice crystals until it’s smooth and firm. This manual method works but requires more hands-on time.

How do I steam the carrots for this recipe?

Peel and finely grate the carrots, then steam them by placing in a steaming basket over boiling water for about 5-7 minutes until soft but not watery. This softens them for blending into the custard.

Carrot Cake Ice Cream Recipe

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★★★★★

4.5 from 143 reviews

This Carrot Cake Ice Cream is a creamy, spiced, and luxuriously smooth dessert that combines the nostalgic flavors of carrot cake with the indulgent texture of custard-based ice cream. Featuring real steamed carrots, warming spices like cinnamon, ginger, and nutmeg, and optional crunchy add-ins like toasted pecans or graham cracker crumbs, it’s a cozy and creative treat perfect for fall and beyond.

Author: Maya
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Yield: 6 servings 1x
Category: Dessert / Ice Cream
Method: Churning (Ice Cream Maker)
Cuisine: American-Inspired
Diet: Vegetarian

Ingredients

Scale

Ice Cream Base

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

Add-ins

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

Instructions

Make the Base: In a medium saucepan over medium heat, combine the heavy cream, whole milk, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Stir continuously until the mixture is warm and the sugar has fully dissolved, being careful not to let it reach a boil.
Temper the Eggs: In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about 1/2 cup of the warm cream mixture slowly to temper the eggs, then slowly pour this egg mixture back into the saucepan with the rest of the warm cream mixture, stirring constantly to combine.
Cook the Custard: Cook the combined mixture over low heat, stirring frequently to prevent sticking, until the custard thickens enough to coat the back of a spoon and reaches a temperature of 170°F (77°C).
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, then blend until the mixture is smooth and well combined.
Chill Thoroughly: Transfer the ice cream base to a bowl and refrigerate for at least 4 hours or overnight to chill completely, allowing the flavors to meld and the mixture to thicken.
Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. During the last 5 minutes of churning, gently fold in the optional chopped toasted pecans or crushed graham cracker crumbs if using.
Freeze & Serve: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm. When ready, scoop and enjoy this creamy carrot cake-inspired ice cream.

Notes

For extra texture, reserve some shredded carrots and stir them into the ice cream just before freezing.
To enhance the carrot cake flavor, consider adding a splash of maple extract or swirling in cream cheese during the last stage of churning.
This ice cream keeps well in the freezer for up to 2 weeks when stored in an airtight container.

Keywords: Carrot Cake Ice Cream, custard ice cream, spiced ice cream, homemade ice cream, fall dessert, vegetarian dessert, carrot dessert