Carrot Cake Ice Cream
Indulge in the decadent fusion of two dessert favorites with this creamy and spiced Carrot Cake Ice Cream! This no-cook recipe captures the essence of classic carrot cake with finely grated carrots, warm cinnamon, nutmeg, and ginger infused into a rich, velvety ice cream base. Swirled with a luscious cream cheese frosting ripple and studded with toasted pecans and optional sweet raisins, every bite is a harmonious blend of texture and flavor. Perfectly balanced between sweetness and spice, this frozen treat is an irresistible way to enjoy the cozy tastes of carrot cake in a refreshing, chilled dessert. Whether served in a cone or scooped into a bowl, this homemade Carrot Cake Ice Cream is a must-try for dessert lovers seeking a unique twist!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 cup Carrots, finely grated
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 2 teaspoons Vanilla extract
- 4 ounces Cream cheese, softened
- 2 tablespoons Powdered sugar
- 0.5 cup Toasted pecans, chopped
- 0.25 cup Raisins (optional)
Instructions
In a medium saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and brown sugar. Stir until the sugars have completely dissolved, about 2-3 minutes. Remove from heat.
Add the grated carrots, ground cinnamon, ground nutmeg, and ground ginger to the saucepan. Stir to combine and let steep for 10 minutes to infuse the carrot cake flavors into the cream mixture.
Strain the mixture through a fine-mesh sieve into a large bowl to remove the grated carrot solids. Stir in the vanilla extract. Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours or until completely chilled.
While the base chills, prepare the cream cheese swirl by beating the softened cream cheese and powdered sugar together in a small bowl until smooth. Set aside.
Once the ice cream base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This will typically take 20-25 minutes.
During the last 5 minutes of churning, add the toasted pecans and raisins (if using).
Once the ice cream has churned and reached a soft-serve consistency, transfer half of it into a freezer-safe container. Spoon dollops of the cream cheese mixture over the layer and use a knife to swirl it through lightly. Repeat with the remaining ice cream and cream cheese swirl.
Cover the container with a lid or plastic wrap and freeze the ice cream for at least 4 hours, or until firm.
Scoop and serve your creamy, spiced Carrot Cake Ice Cream!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 34.4 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
