This Carrot Cake Ice Cream Recipe is very tasty, simple and creamy. The mixture of flavors, sugars and spices make it a marvelous treat. You should try this recipe at home!
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Carrot Cake Ice Cream Recipe
We love that this recipe makes use of brown sugar and baking spices to ensure that each mouthful is something simply marvelous to behold. The simple mixture of different flavors and spices is a treat, through and through!
If you were hoping to put a slightly different spin on this, you could add a teaspoon of ground ginger to the mixture – this would be a sharp and fiery addition that could mean that your ice cream has an even better-balanced flavor. Carrot cake often involves ginger, and for good reason! Give it a go soon, we’re sure it’s a good choice!
If you liked this ice cream recipe of ours, then also try our Salt Licorice Ice Cream Recipe, Honey Lavender Ice Cream Recipe, and Blueberry Goat Milk Frozen Yogurt.
Carrot Cake Ice Cream Recipe
Carrot Cake Ice Cream is a wonderful treat made from many different ingredients. It is made from carrots along with other ingredients including cheese, vanilla extract, sugar, salt, ground nutmeg and more. The recipe is a simple one. All of these ingredients are mixed together as explained below and then the mixture is frozen, resulting in this marvelous ice cream.
6-8
servings10
minutes45 minutes + cooling time
155
kcalIngredients
2 cups heavy cream
1 cup whole milk, divided into ¾ and ¼ of a cup
¾ cup packed light brown sugar
Pinch kosher salt
1 ½ cups finely grated carrot – about three carrots
1 tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground cloves
4 ounces (½ cup) cream cheese, at room temperature
1 tsp vanilla extract
Method
First, put the cream, ¾ cup of milk, and the brown sugar, salt, carrots, cinnamon, nutmeg, and cloves into a small, heavy-bottomed saucepan.
Cook the mixture, uncovered, over medium heat. Make sure to stir occasionally, in order to dissolve the sugar.
Bring the mixture to a boil, and then reduce the heat to low, and let everything simmer for twenty minutes. Make sure to stir the mixture frequently, as this will prevent scorching.
In a medium bowl, whisk together the cream cheese and vanilla. You might need to put a bit of work in, but make sure that it is completely smooth.
Gradually add the remaining ¼ cup of milk, one tablespoon at a time. Whisk vigorously after each addition, to ensure its incorporated.
Pour the cream cheese mixture into the carrot mixture, and thoroughly whisk them together until they’re combined.
Pour the mixture into a shallow pan or bowl and put it in the fridge to chill thoroughly – this should take one to two hours.
When the mixture is completely cold, pour it into an ice cream maker, and run the machine in accordance with the manufacturer’s instructions.
Transfer the mixture from the ice cream maker to an airtight freezer container – we’d recommend using a rubber spatula for ease.
Cover the ice cream tightly and freeze it until it is firm – this should take about four hours, though you can leave it for longer
