Description
Carrot Cake Ice Cream is a luscious blend of two beloved desserts, offering the rich flavors of classic carrot cake in a creamy frozen treat. Infused with warm spices like cinnamon and nutmeg, this delightful ice cream features grated carrots for texture and sweetness, making it a perfect dessert for any occasion, from summer barbecues to cozy winter nights. Impress your guests or treat yourself to this unique twist on a traditional favorite that combines nostalgia with indulgence.
Ingredients
Scale
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ cup sugar
- 3 egg yolks
- 1 ¼ cup flour
- 2 tsp baking powder
- 2 ½ tsp cinnamon
- 1 cup grated carrot
- 160 ml vegetable oil
- 4 oz light cream cheese
Instructions
- Prepare the ice cream base by heating whole milk, heavy cream, sugar, and vanilla until dissolved. Temper the egg yolks and combine with the mixture. Cook until slightly thickened and cool.
- For the carrot cake batter, mix flour, baking powder, spices, sugar, grated carrots, oil, eggs, and vanilla until just combined. Fold in raisins.
- Bake in a greased pan at 350°F (175°C) for about 25-30 minutes. Cool and crumble the cake into small pieces.
- Fold crumbled carrot cake into the cooled ice cream base and churn in an ice cream maker. Freeze for at least six hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg