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–+ servings
Carrot Cake Ice Cream

Creamy Carrot Cake Ice Cream for Sweet Nostalgic Moments

Indulge in Creamy Carrot Cake Ice Cream, a delicious fusion of beloved dessert flavors transformed into a cool, creamy treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings: 8 scoops
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard Base
  • 2 cups Heavy Cream Provides rich creaminess and a luxurious mouthfeel; no substitute recommended.
  • 1 cup Whole Milk Adds lightness; can substitute with any milk alternative.
  • 3/4 cup Brown Sugar Contributes deep sweetness with molasses flavor.
  • 1 teaspoon Ground Cinnamon Adds warmth; consider optional spices for more depth.
  • 1/2 teaspoon Ground Ginger Enhances the spiced flavor; fresh ginger may be used.
  • 1/4 teaspoon Ground Nutmeg Complements the cinnamon and ginger.
  • 1/4 teaspoon Salt Balances sweetness and enhances flavor depth.
  • 2 teaspoons Vanilla Extract Use pure extract for best results.
  • 4 large Egg Yolks Creates a custard base; substitute with cornstarch for an egg-free option.
For the Carrot Flavor
  • 1 cup Finely Grated Carrots Adds natural sweetness and texture; steaming helps integration.
Optional Add-Ins
  • 1/2 cup Chopped Toasted Pecans For crunchy texture; can be omitted.
  • 1/2 cup Crushed Graham Crackers Adds extra texture; great for those who love crunch.

Equipment

  • Ice Cream Maker
  • Medium saucepan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine heavy cream, whole milk, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Heat over medium for about 5 minutes until warm and sugar dissolves.
  2. Whisk the egg yolks in a separate bowl. Gradually pour a small amount of warm cream mixture into the yolks while whisking to temper them.
  3. Return egg yolk mixture to saucepan, cooking over medium-low, stirring continuously until custard thickens around 170°F.
  4. Remove from heat, stir in finely grated carrots and vanilla extract. Optionally blend for a smoother consistency.
  5. Transfer to a bowl, cover, and refrigerate for at least 4 hours or overnight.
  6. Pour the mixture into your ice cream maker and churn according to instructions for about 20-25 minutes.
  7. Transfer to an airtight container, freeze for at least 4 hours before serving.

Nutrition

Serving: 1scoopCalories: 240kcalCarbohydrates: 25gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 60mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 3000IUCalcium: 100mgIron: 0.5mg

Notes

Customize with texture-enhancing extras like toasted pecans or crushed graham crackers. Perfect for summer or cozy evenings.

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