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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.

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

  1. 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.
  2. 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.
  3. 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).
  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, then blend until the mixture is smooth and well combined.
  5. 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.
  6. 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.
  7. 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

Find it online: https://messykitchenmagic.com/carrot-cake-ice-cream-recipe/