Carrot 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
Scale
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
Find it online: https://lucabites.com/carrot-cake-ice-cream-recipe/
