Carrot Cake Ice Cream Recipe

Introduction

Creamy, spiced, and luxuriously smooth, this Carrot Cake Ice Cream combines the nostalgic flavors of carrot cake with the indulgence of custard-based ice cream. Made with real carrots, warm spices, and brown sugar, it’s a cozy dessert perfect for fall and any time you crave a unique treat.

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 constantly until the mixture is warm and the sugar has fully dissolved, but do not let it boil.
2. Step 2: In a separate bowl, whisk the egg yolks. Gradually add about ½ cup of the warm cream mixture into the yolks while whisking to temper them.
3. Step 3: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.
4. Step 4: Cook over low heat, stirring frequently, until the custard thickens and reaches about 170°F or coats the back of a spoon.
5. Step 5: Remove the custard from heat. Stir in the vanilla extract and the softened grated carrots. Use an immersion blender or regular blender to blend until smooth.
6. Step 6: Transfer the mixture to a bowl and refrigerate for at least 4 hours or overnight to chill thoroughly.
7. Step 7: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. In the last 5 minutes of churning, fold in the optional chopped pecans or graham cracker crumbs if using.
8. Step 8: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm. Scoop and enjoy!

Tips & Variations

• For extra texture, reserve some grated carrots to stir in at the end of churning.
• Add a splash of maple extract or swirl in cream cheese for a deeper carrot cake flavor.
• Use toasted pecans or graham cracker crumbs to mimic the classic carrot cake toppings.

Storage

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

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 custard in a shallow container and stir it every 30 minutes until smooth and frozen, but the texture may be less creamy than churned ice cream.

Do I need to steam the carrots before adding them?

Steaming softens the carrots and makes blending them into the custard smoother, resulting in a creamier texture and better flavor integration.

Carrot Cake Ice Cream Recipe

Print Recipe

★★★★★

5 from 131 reviews

Creamy, spiced, and luxuriously smooth, this Carrot Cake Ice Cream blends the nostalgic flavor of carrot cake with the indulgence of custard-based ice cream. Made with real carrots, cinnamon, ginger, and brown sugar, it’s a cozy and creative dessert perfect for fall and beyond.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 6 servings 1x
• Category: Dessert / Ice Cream
• Method: Churning
• Cuisine: American-Inspired
• 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

Carrots

• 1 cup finely grated carrots, steamed until soft

Optional Mix-ins

• 1/2 cup chopped toasted pecans or crushed graham crackers

Instructions

1. Make the Base: In a medium saucepan over medium heat, combine cream, milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir until warm and sugar is fully dissolved without letting it boil.
2. Temper the Eggs: In a bowl, whisk the egg yolks. Gradually whisk in ½ cup of the warm cream mixture to temper the eggs. Slowly pour the tempered egg yolk mixture back into the saucepan, stirring constantly to prevent curdling.
3. Cook the Custard: Cook the mixture over low heat, stirring frequently until it thickens and reaches 170°F or coats the back of a spoon, forming a smooth custard base.
4. Add Carrots & Vanilla: Remove the custard from heat and stir in vanilla extract and the steamed, softened grated carrots. Use an immersion blender or regular blender to blend until smooth and creamy.
5. Chill Thoroughly: Transfer the custard mixture to a bowl and refrigerate for at least 4 hours or overnight to cool completely and develop flavor.
6. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. In the last 5 minutes of churning, fold in optional chopped pecans or graham cracker crumbs for added texture.
7. Freeze & Serve: Transfer the churned ice cream to a freezer-safe container and freeze for 4 hours until firm. Scoop and enjoy your creamy carrot cake ice cream!

Notes

• For extra texture, reserve some shredded carrots to stir in at the end of churning.
• Use a splash of maple extract or a cream cheese swirl for an extra carrot cake twist.
• Store in the freezer for up to 2 weeks for best quality.

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