Carrot Cake Ice Cream
This easy no-churn carrot cake ice cream combines freshly grated carrots, cream cheese, and warm spices for a creamy, flavorful dessert that requires no ice cream maker. Perfectly sweet and textured with crunchy pecans and carrot cake crumbles, it’s a crowd-pleaser ready in just over four hours.
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.
