Carrot Cake Ice Cream Recipe
Introduction
Creamy, spiced, and full of comforting flavors, this Carrot Cake Ice Cream combines the nostalgic taste of classic carrot cake with the smooth richness of custard ice cream. It’s a delightful dessert perfect for cozy evenings or special occasions, featuring real carrots and warming spices.
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 heavy cream, whole milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir gently until the mixture is warm and the sugar has completely dissolved, being careful not to let it boil.
- Step 2: In a separate bowl, whisk the egg yolks. Gradually add ½ cup of the warm cream mixture to the yolks, whisking constantly to temper them. Then slowly pour the egg yolks into the saucepan, stirring continuously.
- Step 3: Cook the custard over low heat, stirring frequently, until it thickens enough to coat the back of a spoon or reaches 170°F (77°C). Be careful not to overheat or scramble the eggs.
- Step 4: Remove the saucepan from heat. Stir in the vanilla extract and the steamed grated carrots. Blend the mixture until smooth using an immersion blender or transfer to a regular blender.
- Step 5: Transfer the custard mixture to a bowl and refrigerate for at least 4 hours or overnight to chill thoroughly.
- Step 6: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. During 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 about 4 hours until firm. Scoop and serve.
Tips & Variations
- For extra texture, reserve some shredded carrots to stir into the ice cream right before freezing.
- Add a splash of maple extract or swirl in cream cheese before freezing for a richer carrot cake flavor.
- Use toasted walnuts or almonds instead of pecans for a different nutty crunch.
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, leave it at room temperature for 5 to 10 minutes or scoop directly with a warm spoon for easier serving.
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. After preparing the custard and chilling it, freeze the mixture in a shallow container and stir vigorously every 30 minutes to break up ice crystals until smooth and firm.
Do I need to steam the carrots?
Steaming softens the carrots, making them easier to blend smoothly into the ice cream and enhancing their natural sweetness. You can also roast the carrots for a deeper flavor if preferred.
PrintCarrot Cake Ice Cream Recipe
This Carrot Cake Ice Cream is a creamy, spiced, custard-based dessert that masterfully blends the nostalgic flavors of carrot cake—featuring real steamed carrots, cinnamon, ginger, and brown sugar—with the indulgent smoothness of traditional ice cream. Perfect for fall or any time you crave a cozy, creative treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American-Inspired
- Diet: Vegetarian
Ingredients
Base 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
Custard Ingredients
- 4 large egg yolks
Carrot & Mix-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, cinnamon, ginger, nutmeg, and salt. Stir continuously until the mixture is warm and the sugar is fully dissolved, making sure it does not boil.
- Temper the Eggs: In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in ½ cup of the warm cream mixture to gently raise the temperature of the eggs and prevent curdling. Then slowly pour the tempered egg mixture back into the saucepan, stirring constantly.
- Cook the Custard: Cook the mixture over low heat, stirring frequently to avoid sticking or scrambling, until the custard thickens and reaches 170°F or coats the back of a spoon.
- Add Carrots & Vanilla: Remove the custard from the heat. Stir in the vanilla extract and the steamed, finely grated carrots. Use an immersion blender or regular blender to blend the mixture until smooth, ensuring even incorporation of carrots for texture and flavor.
- Chill Thoroughly: Transfer the custard mixture to a bowl. Cover and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the base to cool completely.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. During the last 5 minutes of churning, fold in optional chopped toasted pecans or crushed graham crackers for added texture.
- Freeze & Serve: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm. Scoop and serve chilled, enjoying the creamy, spiced carrot cake flavor.
Notes
- For extra texture, reserve some shredded carrots and stir them into the ice cream at the end of churning.
- Enhance the carrot cake flavor with a splash of maple extract or swirl in some cream cheese during churning.
- Store the ice cream in the freezer for up to 2 weeks to maintain optimal flavor and texture.
Keywords: carrot cake ice cream, cinnamon ice cream, spiced ice cream, custard ice cream, homemade ice cream, fall desserts, creamy ice cream, carrot dessert
