Description
Carrot Cake Ice Cream is a delightful fusion of classic carrot cake flavors and creamy ice cream, making it the ultimate indulgent treat. This recipe captures the essence of warm spices like cinnamon and nutmeg, combined with the sweetness of grated carrots, all enveloped in a smooth and velvety base. Perfect for summer gatherings, birthday celebrations, or simply as a way to satisfy your sweet cravings, this Carrot Cake Ice Cream will become a household favorite. Its unique twist on traditional dessert flavors ensures that you stand out at any occasion. Serve it alone or elevate it with toppings for an unforgettable experience.
Ingredients
Scale
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ cup sugar
- 3 egg yolks
- 1 ¼ cup flour
- 2 ½ tsp cinnamon
- 2 ½ tsp nutmeg
- 1 cup grated carrot
- 3 eggs
- 4 oz light cream cheese
Instructions
- In a saucepan, heat milk, cream, sugar, and vanilla until dissolved. Whisk egg yolks and temper with warm mixture; return to heat until thickened.
- Prepare the carrot cake batter by combining dry ingredients and mixing in grated carrots, oil, eggs, and vanilla. Bake in a greased pan at 350°F (175°C) for 25–30 minutes or until a toothpick comes out clean.
- Once cooled, crumble the cake into small pieces and mix it with the custard base and softened cream cheese.
- Churn in an ice cream maker according to the manufacturer’s instructions.
- Freeze for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 270
- Sugar: 22g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg