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This Homemade No-Churn Carrot Cake Ice Cream is a delightful twist on the classic carrot cake, transforming it into a creamy, indulgent frozen treat without the need for an ice cream maker.
What makes this recipe truly special is its blend of freshly grated carrots and rich cream cheese, accented by warm spices like cinnamon and nutmeg, delivering all the comforting flavors of carrot cake in a refreshing format.
While indulgent, it also offers nutritional benefits: the grated carrot adds fiber and natural sweetness, and cream cheese contributes protein and good fats, making it more satisfying than typical sugary ice creams.
This recipe is perfect for everyday cooking because it’s quick to prepare, requires minimal ingredients, and is meal-prep friendly—just mix, freeze, and enjoy.
Plus, the no-churn method is incredibly easy, ideal for those who want homemade ice cream without extra fuss or special equipment.
Must-Have Tools for Perfect Results
Microplane Mason Jar Lid Ribbon Grater
This innovative grater screws directly onto a mason jar, allowing you to grate fine carrot ribbons straight into the jar without mess. Beyond this recipe, it’s perfect for zesting citrus, grating hard cheeses, and finely shredding vegetables, saving prep time and cleanup.
Microplane Mason Jar Lid Fine Grater
Specifically designed for grating spices like nutmeg directly into your jar, this tool enhances flavor control and freshness. It’s a versatile addition for anyone who loves to cook with freshly grated spices and garnishes.
16 Ounce Wide Mouth Glass Mason Jars
These durable jars serve as both mixing containers and freezing vessels, eliminating extra dishes. They’re ideal for portion control, meal prep, and storing a variety of homemade foods or beverages in the fridge or freezer.
Hand Mixer
Essential for whipping the cream cheese base and heavy cream to the perfect fluffy, smooth texture, a reliable hand mixer speeds up mixing and ensures consistent results. It’s a must-have for baking, whipping, and blending tasks across your kitchen.
Carrot Cake Ice Cream
Equipment
- 1 Microplane Mason Jar Lid Ribbon Grater
- 1 Microplane Mason Jar Lid Fine Grater
- 1 16 Ounce Wide Mouth Glass Mason Jar
- 1 Hand Mixer
Ingredients
- 35 grams peeled and finely grated carrot
- 42 grams block cream cheese avoid cream cheese spreads
- 38 grams sweetened condensed milk
- 28 grams brown sugar
- ½ teaspoon vanilla bean paste
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated whole nutmeg
- ⅛ teaspoon fine sea salt
- 180 grams cold heavy cream
- Optional: carrot cake crumbs and chopped pecans for mix-ins
Instructions
- Prepare Mix-ins and Chill: If you plan to include carrot cake crumbs or chopped pecans, prepare these in advance. Place them in the freezer to chill so they maintain texture once added to the ice cream.
- Measure and Peel Carrot: Select a fresh carrot weighing approximately 40-42 grams. Peel it thoroughly, then finely grate to yield about 35 grams of carrot shreds. This ensures you have enough grated carrot after accounting for any loss.
- Grate Carrot Directly into Jar: Attach a fine ribbon grater lid onto a 16-ounce wide-mouth mason jar. Grate the carrot carefully directly into the jar, scraping off any leftover shreds from the grater into the jar to capture every bit.
- Freshly Grate Nutmeg: Switch to a fine grater lid on the jar and grate whole nutmeg directly on top of the carrot. Use sparingly as nutmeg is potent; a few passes will impart warm spice flavor without overpowering.
- Build the Ice Cream Base: Add the brown sugar, block cream cheese, sweetened condensed milk, vanilla bean paste, ground cinnamon, and sea salt to the jar with the carrot and nutmeg.
- Whip Base Ingredients: Using a handheld mixer fitted with one beater, blend the ingredients on high speed until the mixture is silky smooth and fully combined. This may take a minute or two—patience ensures a creamy texture.
- Incorporate Heavy Cream: Pour the cold heavy cream into the jar and continue whipping. Start at low speed and gradually increase to high, beating until the mixture thickens and becomes smooth and fluffy. Be careful as the volume will rise close to the jar’s rim.
- Fold in Mix-ins: Gently fold in the chilled carrot cake crumbs and chopped pecans, if using. This step also helps release any trapped air bubbles. Leave about a quarter-inch of space at the top for expansion during freezing.
- Freeze Properly: Seal the jar with the lid, tightening it just enough to allow air to escape as the ice cream freezes and expands—usually fingertip-tight. Place the jar in the freezer for at least 4 hours or overnight for best results.
Notes
- Before scooping, let the ice cream soften at room temperature for 5 to 10 minutes to improve scoopability.
- This no-churn ice cream can be stored in the freezer for up to 3 months without significant loss of texture or flavor.
- Once fully frozen, you may tighten the jar lid securely to prevent freezer odors or moisture. Wipe the jar rim before sealing to avoid sticking.
- To prevent ice crystals and freezer burn, press a piece of plastic wrap gently against the ice cream surface before closing the jar lid.
- For best flavor, use fresh whole nutmeg and cream cheese blocks rather than spreads or pre-grated spices.
Chef’s Secrets To Perfect Ice Cream
Creating this no-churn carrot cake ice cream is all about layering flavors and textures with care.
Using fresh grated carrot ensures a vibrant, natural sweetness and delightful texture—avoid pre-shredded or canned carrots, as they can be watery or bland.
The cream cheese should be block style and softened just enough to whip smoothly; this ensures a rich, creamy base without lumps.
When whipping the heavy cream, start slow and gradually increase speed to prevent splashing and to build a stable, airy texture that mimics traditional churned ice cream.
Freezing the mix-ins like carrot cake crumbs and pecans beforehand keeps them crunchy, preserving that satisfying contrast against the creamy ice cream.
Lastly, when sealing the jar before freezing, tightening it fingertip-tight allows air to escape and prevents container cracking or freezer burn.
Serving Suggestions To Impress Guests
This carrot cake ice cream shines best when served simply but thoughtfully.
Scoop it into chilled bowls or cones and garnish with extra chopped pecans or a sprinkle of cinnamon for an inviting presentation.
For a decadent dessert, pair it alongside warm apple pie or drizzled with caramel or maple syrup. It also complements brunch menus beautifully, especially with spiced coffee or chai lattes.
For a festive touch, top with shredded coconut or a dollop of whipped cream.
This ice cream’s subtle spice and creamy richness make it a versatile treat that works well both as a standalone dessert and as a component in layered parfaits or carrot cake-inspired milkshakes.
Storage Tips To Maintain Freshness
Proper storage is key to preserving the ice cream’s creamy texture and fresh flavors.
After freezing, allow the ice cream to harden completely for at least 4 hours or overnight.
Once firm, tighten the mason jar lid fully to create an airtight seal that protects against freezer odors and moisture.
For extra protection, press a sheet of plastic wrap directly onto the surface of the ice cream before sealing, which minimizes ice crystal formation.
Store the ice cream in the coldest part of your freezer, away from the door where temperature fluctuates.
When ready to serve, remove the jar and let it soften for 5 to 10 minutes at room temperature to ensure smooth scooping without melting.
Frequently Asked Questions (FAQs) With Answers
1. Can I use regular shredded carrot instead of fresh?
Freshly grated carrot is best as it retains moisture and flavor. Pre-shredded carrots are often drier or treated with preservatives, which may affect texture and taste.
2. Is cream cheese spread okay to use?
No, use brick-style cream cheese for a denser, creamier texture. Cream cheese spreads contain additives and more moisture, which can make the ice cream too soft or runny.
3. How long can I store this ice cream?
Stored properly in an airtight container, it keeps well for up to 3 months in the freezer without losing flavor or texture.
4. Can I substitute heavy cream with coconut cream?
Yes, coconut cream can be used for a dairy-free option. It will add a subtle coconut flavor and slightly different texture but still produce a creamy ice cream.
5. Do I have to use an ice cream maker?
No, this is a no-churn recipe designed to be easy and accessible. The hand mixer whipping technique creates a smooth, fluffy texture without specialized equipment.
This recipe is inspired by thepracticalkitchen and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
