For a deeper flavor, toast the walnuts alongside the pecans before chopping. Ensure the carrot mixture is completely cooled before adding it to the cream cheese mixture, to prevent curdling. Chilling the bowl and beaters before whipping the cream will help it whip up faster and hold its shape better. If you prefer a smoother ice cream, you can blend the carrot mixture in a food processor after cooling.
Carrot Cake Ice Cream
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PREP TIME20 mins
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COOK TIME6 mins
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TOTAL TIME26 mins
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SERVING8 People
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VIEWS39
Imagine the comforting spice of carrot cake transformed into a luscious, no-churn ice cream. This recipe captures the essence of the classic dessert in a cool, creamy treat that's surprisingly easy to make without an ice cream maker.
Ingridients
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Nutrition
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Carbohydrate50 g
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Cholesterol120 mg
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Fiber1 g
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Protein9 g
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Saturated Fat24 g
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Sodium201 mg
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Sugar47 g
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Fat44 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a saucepan over medium heat, melt the butter. Add the shredded carrots, brown sugar, and kosher salt. Cook, stirring occasionally, until the carrots are just tender, about 5 minutes. Season with cinnamon and ginger, cooking for 1 minute more to bloom the spices. Remove from heat and let cool completely. (Approximately 20 minutes)
02 Step
Recipe View In a large bowl, whisk together the softened cream cheese, sweetened condensed milk, and vanilla extract until completely smooth and lump-free. Stir in the cooled carrot mixture until well combined. Transfer the mixture to the refrigerator to chill while you prepare the whipped cream. (Approximately 10 minutes)
03 Step
Recipe View In a chilled glass or metal bowl, using an electric mixer, beat the heavy cream until medium-stiff peaks form. Gently fold the cooled carrot-cream cheese mixture into the whipped cream until just combined, being careful not to deflate the cream. Fold in the chopped walnuts and toasted pecans using a spatula. (Approximately 5 minutes)
04 Step
Recipe View Transfer the mixture to a chilled, airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover with the lid and freeze for at least 4 hours, or preferably overnight, until solid.
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Rick Krajcik
Apr 15, 2025I added a pinch of nutmeg to the spice mixture, and it was even better! Thanks for sharing this wonderful recipe.
Shayna Beatty
Jan 21, 2025I was skeptical about carrot cake ice cream, but this recipe changed my mind. It's creamy, delicious, and the spices are perfect. Will definitely make again!
Emery Schaden
Jan 17, 2025This recipe is amazing! It's so easy to make, and the flavor is spot-on carrot cake. My family devoured it!