Print

Carrot Cake Ice Cream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 71 reviews

A creamy and flavorful Carrot Cake Ice Cream that combines the warm spices of cinnamon, ginger, and nutmeg with tender steamed carrots and a rich custard base. Enhanced with optional toasted pecans or crushed graham crackers for added texture, this homemade frozen treat is perfect for carrot cake lovers seeking a cool twist.

Ingredients

Custard Base

  • 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

Additional Ingredients

  • 1 cup finely grated carrots, steamed until soft
  • Optional: 1/2 cup chopped toasted pecans or crushed graham crackers

Instructions

  1. Make the Base: In a medium saucepan over medium heat, combine heavy cream, whole milk, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Stir continuously until the mixture is warm and the sugar has fully dissolved, taking care to avoid boiling.
  2. Temper the Eggs: In a separate bowl, whisk the egg yolks thoroughly. Gradually whisk in ½ cup of the warm milk and cream mixture to gently raise the temperature of the eggs and prevent curdling. Slowly pour the tempered egg yolk mixture back into the saucepan while stirring constantly.
  3. Cook the Custard: Reduce heat to low and cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon and reaches an internal temperature of 170°F (77°C). This ensures a smooth custard base.
  4. Add Carrots & Vanilla: Remove the saucepan from heat. Stir in the vanilla extract and the steamed grated carrots. Use an immersion blender or transfer to a regular blender to blend the mixture until completely smooth and well combined.
  5. Chill Thoroughly: Transfer the blended custard to a bowl. Cover and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to meld and the mixture to chill fully before churning.
  6. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. In the last 5 minutes of churning, gently fold in the optional chopped toasted pecans or crushed graham crackers if using.
  7. Freeze & Serve: Transfer the churned ice cream into a freezer-safe container. Freeze for at least 4 hours until firm. Scoop and serve chilled for a delicious carrot cake-inspired frozen dessert.

Notes

  • For best texture, make sure the grated carrots are steamed until very soft before adding to the custard.
  • Do not allow the custard to boil while cooking to prevent curdling.
  • The ice cream base needs to be thoroughly chilled to ensure proper churning and texture.
  • Optional add-ins like toasted pecans or graham crackers add a delightful crunch but can be omitted for a smoother ice cream.
  • Store leftover ice cream in an airtight container in the freezer for up to 1 week for optimal freshness.

Find it online: https://forkoria.com/carrot-cake-ice-cream-recipe/