Carrot Cake Ice Cream

Carrot Cake Ice Cream is a creamy, custard-based frozen dessert that channels all the warm, spiced charm of a classic carrot cake—without the need for frosting or a fork. Blending real carrots, aromatic spices, and brown sugar into a smooth, luxurious ice cream, this recipe transforms a beloved cake into a scoopable treat. It’s indulgent, nostalgic, and perfectly balanced, making it a year-round favorite for dessert lovers and carrot cake enthusiasts alike.

Why You’ll Love This Recipe

This ice cream captures everything you love about carrot cake—sweet earthiness from real carrots, cozy warmth from cinnamon and nutmeg, and a rich, custard base that delivers a scoopable texture straight out of a gourmet shop. It’s comforting yet refreshing, and whether you enjoy it plain or studded with crunchy toasted pecans or crushed graham crackers, it brings a nostalgic twist to your dessert routine. It’s a standout for dinner parties, holidays, or anytime you crave something unique and creamy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon 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

Directions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir until the sugar dissolves and the mixture is warm—do not allow it to boil.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about 1/2 cup of the warm cream mixture to temper the yolks.
3. Slowly pour the tempered yolks back into the saucepan, stirring constantly. Cook over low heat until the mixture thickens slightly and coats the back of a spoon (around 170°F).
4. Remove from heat. Stir in the vanilla extract and the steamed, softened grated carrots.
5. Blend the custard mixture with an immersion blender (or transfer to a regular blender) until completely smooth.
6. Chill the mixture in the refrigerator for at least 4 hours or overnight.
7. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
8. In the last 5 minutes of churning, fold in the chopped pecans or graham cracker crumbs, if using.
9. Transfer the finished ice cream to a freezer-safe container and freeze for at least 4 hours before scooping and serving.

Servings and timing

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Calories per serving: Approximately 285 kcal

Variations

• Cream Cheese Swirl: Add a ribbon of sweetened cream cheese during the final stage of freezing for a true carrot cake twist.
• Raisin Add-In: Stir in a handful of golden raisins during the last minutes of churning for added texture and sweetness.
• Gluten-Free Option: Use gluten-free graham cracker crumbs or omit them entirely.
• Lighter Version: Substitute half-and-half for some of the cream for a slightly lighter result.
• Spice Boost: Increase cinnamon and nutmeg slightly for a more pronounced spiced flavor.

Storage/Reheating

Storage:
Store in an airtight, freezer-safe container. For best texture, press a sheet of parchment paper or plastic wrap directly on the surface of the ice cream before sealing to prevent ice crystals.

Shelf Life:
Keeps well in the freezer for up to 2 weeks. Let soften at room temperature for a few minutes before scooping.

Reheating:
Ice cream should not be reheated, but if too firm, allow to rest at room temperature briefly before serving.

FAQs

Do I have to cook the carrots first?

Yes, steaming the carrots softens them and ensures a smooth, creamy texture when blended into the custard.

Can I use store-bought shredded carrots?

Yes, but grate them finely before steaming to avoid large pieces in the final ice cream.

Do I need an ice cream maker?

An ice cream maker yields the best texture, but you can use a no-churn method by freezing the mixture in a loaf pan and stirring every 30–45 minutes until set.

Can I make this dairy-free?

Yes, use full-fat coconut milk in place of the cream and milk, and a plant-based creamer for richness. Adjust sweetness to taste.

Can I use white sugar instead of brown?

Brown sugar adds a molasses depth that complements the carrot cake flavor, but white sugar can be used in a pinch.

What’s the best way to steam carrots?

Use a steamer basket over boiling water, or microwave with a little water in a covered bowl for 4–5 minutes until soft.

Can I skip the egg yolks?

The yolks create a custard base for creaminess. For an egg-free version, use cornstarch or a stabilizer with a no-cook base.

Is this recipe gluten-free?

Yes, if you skip the graham crackers or use a gluten-free alternative.

How can I enhance the “cake” flavor?

Add a pinch of allspice or clove, or swirl in crushed cake crumbs before freezing.

Can I serve this with actual carrot cake?

Absolutely—it pairs beautifully with carrot cake or spice cake for a decadent layered dessert.

Conclusion

Carrot Cake Ice Cream is a rich, spiced indulgence that transforms a classic dessert into a creamy, frozen masterpiece. With its real carrot base, warm spices, and custard-smooth texture, this ice cream is a creative twist that’s equally suited for festive gatherings or cozy nights in. Whether you’re a carrot cake connoisseur or simply looking for a unique homemade treat, this scoop is sure to become a seasonal favorite.

Carrot Cake Ice Cream

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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 for fall—and beyond.

• Author: Asma
• Prep Time: 20 minutes
• Chill Time: 4 hours
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 6 servings
• Category: Dessert / Ice Cream
• Method: Churned
• Cuisine: American-Inspired
• Diet: Vegetarian

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

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Instructions

1. 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. Do not let it boil.

2. Temper the Eggs:
   In a bowl, whisk egg yolks. Gradually whisk in ½ cup of the warm mixture to temper. Slowly pour the egg mixture into the saucepan, stirring constantly.

3. Cook the Custard:
   Cook over low heat, stirring frequently, until the custard thickens and reaches 170°F or coats the back of a spoon.

4. Add Carrots & Vanilla:
   Remove from heat. Stir in vanilla and softened grated carrots. Blend until smooth using an immersion blender or regular blender.

5. Chill Thoroughly:
   Transfer mixture to a bowl and refrigerate for at least 4 hours or overnight.

6. Churn the Ice Cream:
   Pour into an ice cream maker and churn according to manufacturer’s instructions. In the last 5 minutes, fold in chopped pecans or graham cracker crumbs if desired.

7. Freeze & Serve:
   Transfer to a freezer-safe container and freeze for 4 hours until firm. Scoop and enjoy!

Notes

• For extra texture, reserve some shredded carrots to stir in at the end.

• Use a splash of maple extract or cream cheese swirl for an extra carrot cake twist.

• Keeps in freezer for up to 2 weeks.

Nutrition

• Calories: 285 kcal per serving