Carrot Cake Ice Cream
Ingredients
Ice Cream Base:
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ cup sugar
- ½ tsp vanilla
- 3 egg yolks
- Pinch of Salt
Carrot Cake:
- 1 ¼ cup flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 ½ tsp cinnamon
- 2 ½ tsp nutmeg
- 1 cup sugar
- 1 cup grated carrot
- 160 ml vegetable oil
- 3 eggs
- 1 tsp vanilla
- ½ cup raisins
Cream Cheese Icing:
- 4 oz light cream cheese
- 3 tbs softened butter
- 1 ½ cups powdered sugar
- 2 tsp lemon juice
Instructions
Ice Cream Base
- Heat milk, sugar, vanilla, and salt in a medium saucepan on the stove until steaming.
- In a medium-sized bowl, lightly beat egg yolks until frothy.
- Pour stove mixture into the egg yolks very slowly, while stirring constantly, to incorporate the two mixtures. Then pour everything back into the pan on the stove. Heat on low heat until a custard-like consistency forms, stirring regularly.
- Meanwhile, beat heavy cream in a bowl, until thickened. You do not want a whipped-cream consistency, but want it to be somewhat thick.
- Once the stove mixture is thickened, running slowly off back of spoon, pour into heavy cream. Mix together until incorporated.
- Pour liquid through a mesh sieve into a tupperware container. Put saran wrap over the top, letting it touch the top of the liquid to prevent a film from forming. Cover with lid, and put in the fridge for at least 6 hours.
Carrot Cake
- Preheat oven to 350 degrees, and grease a bread loaf.
- Whisk together dry ingredients, and in a separate bowl, mix together wet ingredients, carrots, and raisins.
- Pour wet mixture into dry mixture, and stir until fully incorporated.
- Pour into greased pan, and bake for 40-50 minutes.
- Once cake is cooked through, let cool and break into pieces, separating the tougher outside and soft inside pieces.
Cream Cheese Icing
- Beat cream cheese and butter with an electric mixer
- Add in powdered sugar and lemon juice, and continue beating until icing consistency
Full Ice Cream
- 1 hour before you want to make the ice cream, move the base mixture from the refrigerator to the freezer.
- Put ice cream base mixture into the ice cream maker, and turn on- expect to churn for 20-25 minutes.
- Right after starting the ice cream machine, add in 1/4 cup cream cheese icing.
- Once ice cream is almost to completed consistency (having churned for 15-20 minutes), add in about 1/2 the inside pieces of carrot cake loaf, in chunks
- Once ice cream is done, fold in another 1/2-cup of carrot cake (lightly) and another generous drizzle of icing. Fold lightly, so the add-ins don’t get fully incorporated, and can stay as swirls.
- Put into ice cream container, switching layers between ice cream and pieces of carrot cake and cream cheese frosting.
Tried this recipe?Let us know how it was!
Recipe:
Carrot Cake Ice Cream
Carrots are veggies- so it’s healthy? (we’ll pretend the answer’s yes). This carrot cake ice cream uses homemade carrot cake, toasted walnuts, raisins (grow up, they’re good), and cream cheese swirls. This is some of the best ice cream I’ve ever had.
Carrot Cake Ice Cream
Ingredients
Ice Cream Base:
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ cup sugar
- ½ tsp vanilla
- 3 egg yolks
- Pinch of Salt
Carrot Cake:
- 1 ¼ cup flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 ½ tsp cinnamon
- 2 ½ tsp nutmeg
- 1 cup sugar
- 1 cup grated carrot
- 160 ml vegetable oil
- 3 eggs
- 1 tsp vanilla
- ½ cup raisins
Cream Cheese Icing:
- 4 oz light cream cheese
- 3 tbs softened butter
- 1 ½ cups powdered sugar
- 2 tsp lemon juice
Instructions
Ice Cream Base
- Heat milk, sugar, vanilla, and salt in a medium saucepan on the stove until steaming.
- In a medium-sized bowl, lightly beat egg yolks until frothy.
- Pour stove mixture into the egg yolks very slowly, while stirring constantly, to incorporate the two mixtures. Then pour everything back into the pan on the stove. Heat on low heat until a custard-like consistency forms, stirring regularly.
- Meanwhile, beat heavy cream in a bowl, until thickened. You do not want a whipped-cream consistency, but want it to be somewhat thick.
- Once the stove mixture is thickened, running slowly off back of spoon, pour into heavy cream. Mix together until incorporated.
- Pour liquid through a mesh sieve into a tupperware container. Put saran wrap over the top, letting it touch the top of the liquid to prevent a film from forming. Cover with lid, and put in the fridge for at least 6 hours.
Carrot Cake
- Preheat oven to 350 degrees, and grease a bread loaf.
- Whisk together dry ingredients, and in a separate bowl, mix together wet ingredients, carrots, and raisins.
- Pour wet mixture into dry mixture, and stir until fully incorporated.
- Pour into greased pan, and bake for 40-50 minutes.
- Once cake is cooked through, let cool and break into pieces, separating the tougher outside and soft inside pieces.
Cream Cheese Icing
- Beat cream cheese and butter with an electric mixer
- Add in powdered sugar and lemon juice, and continue beating until icing consistency
Full Ice Cream
- 1 hour before you want to make the ice cream, move the base mixture from the refrigerator to the freezer.
- Put ice cream base mixture into the ice cream maker, and turn on- expect to churn for 20-25 minutes.
- Right after starting the ice cream machine, add in 1/4 cup cream cheese icing.
- Once ice cream is almost to completed consistency (having churned for 15-20 minutes), add in about 1/2 the inside pieces of carrot cake loaf, in chunks
- Once ice cream is done, fold in another 1/2-cup of carrot cake (lightly) and another generous drizzle of icing. Fold lightly, so the add-ins don’t get fully incorporated, and can stay as swirls.
- Put into ice cream container, switching layers between ice cream and pieces of carrot cake and cream cheese frosting.
Tried this recipe?Let us know how it was!