Homemade Carrot Cake Ice Cream
This creamy, indulgent carrot cake ice cream captures all the delightful flavors of the classic dessert without the need for baking, perfect for summer or any time of year.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Mix-Ins
- 1 cup grated carrots Use finely grated carrots for a creamier texture.
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans Keep nuts in larger pieces for crunch.
- ½ cup raisins
Instructions
Preparation
- In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until the sugar is dissolved.
- Stir in the grated carrots, crushed pineapple, chopped walnuts or pecans, and raisins.
Churning
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freezing
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Serve scoops of the carrot cake ice cream, and enjoy!
Notes
This ice cream is delicious on its own but can also be served in a bowl or cone. Add extra cinnamon on top, or serve alongside a slice of carrot cake. Top with additional walnuts, raisins, or a drizzle of cream cheese frosting for an even more decadent treat. Store in the freezer for about 2-3 weeks.