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Carrot Cake Ice Cream Recipe

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4.4 from 119 reviews

This creamy, flavorful Carrot Cake Ice Cream combines the warm spices and textures of classic carrot cake with the rich, smooth creaminess of homemade ice cream. Featuring tender cooked carrots, brown sugar, cinnamon, ginger, cloves, nutmeg, cream cheese, sweetened condensed milk, and whipped heavy cream, it is mixed with toasted pecans and crushed golden Oreos for the perfect balance of crunch and sweetness. No ice cream maker is needed—just whisk, fold, freeze, and enjoy a delightful dessert that tastes like a frozen carrot cake in every bite.

Ingredients

Carrot Mixture

  • 1 cup shredded carrots
  • 2 tablespoons unsalted butter
  • ⅓ cup packed brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg

Cream Base

  • 5 oz cream cheese, softened
  • 1 can (300 mL or 14 oz) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups cold heavy whipping cream

Mix-ins

  • ½ cup toasted pecans, chopped (optional)
  • 6 golden Oreos, crushed (or other similar vanilla cookies)

Instructions

  1. Cook the Carrot Mixture: In a small saucepan over medium-low heat, combine the shredded carrots, unsalted butter, brown sugar, cinnamon, ginger, cloves, and nutmeg. Cook the mixture until the carrots are tender and the blend becomes fragrant, about 5 minutes. Stir frequently to avoid burning and add a tablespoon of water if the mixture appears too dry. Once done, remove from heat and allow to cool completely.
  2. Prepare the Cream Cheese Base: In a large bowl, combine the softened cream cheese with half of the sweetened condensed milk. Whisk thoroughly to remove any lumps and create a smooth mixture. Then add the remaining condensed milk and vanilla extract, whisking until well incorporated.
  3. Whip the Heavy Cream: In a chilled bowl, whisk the cold heavy whipping cream until it forms medium-stiff peaks. This can be done by hand or with an electric mixer; the cream should hold its shape but still be soft and airy.
  4. Combine All Components: Gently fold the condensed milk mixture into the whipped cream until combined. Then fold in the cooled carrot mixture, chopped toasted pecans, and crushed golden Oreos evenly throughout the ice cream base.
  5. Freeze the Ice Cream: Line a loaf pan with parchment paper for easy removal, then transfer the ice cream mixture into the pan. Smooth the top and sprinkle additional pecans and crushed Oreos if desired. Cover the pan tightly with plastic wrap or a lid and freeze for at least 9 hours or overnight until fully firm.
  6. Serve: Scoop the frozen carrot cake ice cream into bowls or cones. Enjoy the creamy, spiced, crunchy dessert that perfectly captures the essence of carrot cake in ice cream form.

Notes

  • Use cold heavy whipping cream and chilled bowls for best whipping results.
  • Be sure to cook the carrot mixture slowly on medium-low to avoid burning the sugar and spices.
  • You can substitute pecans with walnuts or omit nuts for a nut-free version.
  • For extra flavor, lightly toast the shredded carrots in butter before mixing with spices.
  • Line the loaf pan with parchment paper for easy removal of the ice cream block.
  • Freeze for at least 9 hours to ensure the ice cream is fully set before serving.

Find it online: https://forkvista.com/carrot-cake-ice-cream-recipe/