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–+ servings

Homemade Carrot Cake Ice Cream

A creamy and delightful ice cream that combines the flavors of classic carrot cake with a smooth, rich texture.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Carrot Cake Mix-ins
  • 1 cup shredded carrots freshly grated
  • 1/2 cup crushed pineapple drained
  • 1/2 cup chopped walnuts optional
  • 1/2 cup raisins optional

Method
 

Prepare Ice Cream Base
  1. In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar is dissolved.
  2. Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.
Churn Ice Cream
  1. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Add Mix-ins
  1. During the last few minutes of churning, add the shredded carrots, crushed pineapple, walnuts, and raisins.
Freeze
  1. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 24gVitamin A: 5000IUVitamin C: 2mgCalcium: 100mgIron: 0.5mg

Notes

For best results, use freshly grated carrots and ensure the pineapple is well-drained to avoid excess moisture in the ice cream.

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