Description
Carrot Cake Ice Cream is a delightful fusion of classic carrot cake and creamy ice cream that’s perfect for any occasion. This unique dessert features the warm flavors of cinnamon and nutmeg, combined with the sweetness of grated carrots, creating a rich and satisfying treat.
Ingredients
Scale
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ cup sugar
- 3 egg yolks
- 1¼ cup flour
- 1 tsp vanilla extract
- 1 cup grated carrot
- Spices: cinnamon, nutmeg
- 4 oz light cream cheese (for frosting)
Instructions
- Prepare the ice cream base by combining milk, heavy cream, sugar, egg yolks, and vanilla in a saucepan over medium heat until warmed (do not boil). Cool completely.
- For the carrot cake mix, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and sugar in one bowl; in another bowl mix grated carrots with oil, eggs, and vanilla. Combine wet and dry ingredients.
- Bake the carrot cake batter in a greased pan at 350°F (175°C) for 25–30 minutes until done. Cool and crumble.
- Mix cooled ice cream base with crumbled cake and churn in an ice cream maker until soft serve consistency.
- Prepare frosting by beating cream cheese with butter and powdered sugar; swirl into churned ice cream if desired.
- Freeze the mixture in an airtight container for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Churning
- Cuisine: American
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 290
- Sugar: 22g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg