Carrot Cake Ice Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Chill Thoroughly: Transfer the custard mixture to a bowl and refrigerate for at least 4 hours or overnight to cool completely and develop flavor.
- 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.
- 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
Find it online: https://cookwithyana.com/carrot-cake-ice-cream-recipe/
