Forktionary

Carrot Cake Ice Cream Recipe

Indulge in the heavenly fusion of carrot cake and creamy ice cream! This recipe transforms the beloved flavors of carrot cake into a refreshing, light dessert. Made with skim or 2% evaporated milk for a lighter touch, this ice cream avoids the icy texture of many low-fat recipes. Whether you use an ice cream maker or opt for the no-churn method, get ready for a delightful treat that's perfect for any occasion. This isn't your grandma's carrot cake...this is a creamy, dreamy, carrot cake ice cream experience!

Prep Time 30 mins
Cook Time 115 mins
Calories 298 kcal
Protein 12g
Rating 4.7 (6 Reviews)
Carrot Cake Ice Cream 13

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Cake Ice Cream

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Carrot Cake Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Carrot Cake Ice Cream

  1. Cook 1 1/4 cups of sliced fresh carrots until soft. You can microwave or stovetop cook them.
  2. Blend the cooked carrots in a food processor or blender with enough water or milk to create a smooth puree. Aim for about 3/4 cup of puree.
  3. Measure out 3/4 cup of carrot puree and set aside.
  4. In a medium saucepan, heat 1 cup of heavy cream and 1/2 cup packed light brown sugar over medium heat, stirring frequently until the sugar dissolves.
  5. Once hot, whisk in 1 tablespoon of powdered gelatin until fully dissolved.
  6. Stir in 1/2 cup raisins and 4 ounces of softened cream cheese. Continue heating for approximately 4 minutes, stirring constantly.
  7. Remove the saucepan from the heat.
  8. Pour the hot mixture into a large glass bowl.
  9. Add 1/4 cup maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt.
  10. Whisk in 1 1/2 cups of skim or 2% evaporated milk and the reserved 3/4 cup carrot puree.
  11. **Ice Cream Maker Method:** Chill the ice cream mixture in the refrigerator for at least 1 hour, or until thoroughly chilled. Then, churn in your ice cream maker according to the manufacturer's instructions. Add 1/2 cup chopped pecans during the last few minutes of churning.
  12. **No-Churn Method:** Skip chilling. Stir in 1/2 cup raisins and 1/2 cup chopped pecans. Pour the ice cream mixture into a shallow, covered container. Freeze until almost solid (at least 6 hours, or preferably overnight). Break up the frozen mixture and process in a food processor or blender until smooth. Repeat this process 1-2 more times for a creamier texture.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

127g

Fat

40g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Healthy Vegetarian Gluten Free Summer Recipes Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Eggs Dairy Fruit Vegetables Easy Frozen Desserts Nuts Dietary Carrots 4 Hours Or Less