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Homemade Carrot Cake Ice Cream

A creamy, indulgent twist on classic carrot cake, this homemade carrot cake ice cream is a delightful treat for any time of year.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert, Ice Cream
Cuisine American, Vegan Option
Servings 8 servings
Calories 250 kcal

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

Add-ins

  • 1 cup grated carrots Finely grated for creaminess.
  • ½ cup crushed pineapple, drained
  • ½ cup chopped walnuts or pecans Larger pieces for crunch if preferred.
  • 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.

Serving

  • Serve scoops of the carrot cake ice cream, and enjoy!

Notes

For optimal texture and flavor, consume within the first week. Can be topped with extra cinnamon, walnuts, raisins, or a drizzle of cream cheese frosting. For a vegan version, use coconut cream and non-dairy milk.
Keyword Carrot Cake Ice Cream, dessert recipe, homemade ice cream, Ice Cream Recipe, summer treat