Carrot Cake Ice Cream

The first time I made Carrot Cake Ice Cream, I was looking for something a little different to beat the summer heat while celebrating the flavors of spring. The moment that sweet, creamy ice cream touched my tongue, I was transported to a world of warm spices and the nostalgic taste of carrot cake from my childhood. It was one of those recipes where I had no idea how amazing it would turn out, combining the richness of cream cheese with the warmth of cinnamon and ginger. I can still remember the joy on my friends’ faces when they took their first bites. This recipe not only quenches your thirst for something cool but also satisfies that sweet craving with a twist. It’s like indulging in dessert while enjoying a refreshing ice cream treat!

Carrot Cake Ice Cream Ingredients

The ingredients for Carrot Cake Ice Cream create an exciting blend of flavors and textures. Each component plays a key role in achieving that classic carrot cake taste, while also providing the smoothness you expect from ice cream. The combination of rich cream cheese and sweet shredded carrots makes this ice cream a unique indulgence.

• 6 ounces of reduced fat cream cheese: This is the base that gives the ice cream its creamy texture and rich flavor.
• 3/4 cup of sugar: This adds sweetness and helps achieve the right consistency when mixed with other ingredients.
• 1 cup of cold sour cream: This adds a tangy flavor that balances the sweetness of the sugar.
• 1 cup of cold heavy cream: This is essential for that rich, creamy mouthfeel that you expect from ice cream.
• Pinch of coarse kosher salt: Enhances the sweetness and balances the flavors.
• 3 tablespoons of fresh lemon juice: Adds a bit of acidity that brightens the overall flavor.
• 1/4 teaspoon of vanilla extract: Even though we avoid using artificial flavors, the vanilla provides depth.
• 1/4 cup of butter: Used in caramelizing the carrots to add richness.
• 3/4 cup of brown sugar: This deepens the flavor of the caramelized carrots.
• 1-1/2 cups of shredded carrots: The star ingredient that gives this ice cream its name!
• 1 teaspoon of cinnamon: Adds warmth and a comforting flavor.
• 2 teaspoons of ginger: Provides a zesty kick that enhances the overall taste.

Preparation Steps for Carrot Cake Ice Cream

Making Carrot Cake Ice Cream is a delightful process that’s easier than you might think! With just a few steps, you can create a creamy dessert that’s bound to impress. Let’s dive into the preparation!

1. Chill a medium mixing bowl and the beaters of an electric mixer in the refrigerator for about 20 minutes. This helps the cream cheese achieve a smooth consistency when beaten.
2. In the chilled bowl, add 6 ounces of reduced fat cream cheese and beat it at medium speed until it becomes soft and smooth. This step is crucial for the base of your ice cream.
3. Gradually add 3/4 cup of sugar into the bowl, a quarter cup at a time. Make sure to beat well after each addition until it’s fully incorporated. You want a silky mixture!
4. Next, mix in 1 cup of cold sour cream and then 1 cup of cold heavy cream. Keep mixing until everything is well combined. The mixture should be thick and smooth.
5. Add a pinch of coarse kosher salt, 3 tablespoons of fresh lemon juice, and 1/4 teaspoon of vanilla extract. Beat just until these ingredients are mixed in. Don’t overbeat!
6. Cover the bowl and refrigerate the base overnight. This allows the flavors to meld perfectly.
7. Meanwhile, prepare the carrot mixture. In a medium skillet over medium heat, melt 1/4 cup of butter with 3/4 cup of brown sugar. Stir until combined and bubbly.
8. Add in 1-1/2 cups of shredded carrots, 1 teaspoon of cinnamon, and 2 teaspoons of ginger. Sauté until the mixture thickens and the carrots are tender, about 5 to 7 minutes. The aroma will be irresistible!
9. Once thickened, place the carrot mixture in a bowl and refrigerate overnight as well. This ensures rich flavors.
10. The next day, chill the mixer beaters again for about 10 minutes. Using the chilled beaters, whip the ice cream base on low speed, gradually increasing to medium speed until it becomes loose and creamy, which should take about 3 minutes.
11. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. In the last five minutes of churning, slowly pour in the carrot mixture. Churn until thoroughly combined.
12. Serve immediately for a soft texture or transfer to a covered container and freeze for about an hour if it’s too soft. Enjoy your homemade Carrot Cake Ice Cream!

Expert Tips about Carrot Cake Ice Cream

Making ice cream at home can be a rewarding experience, especially with a unique flavor like Carrot Cake Ice Cream. Here are some expert tips to ensure your ice cream turns out perfectly!

• Storage: Store the ice cream in an airtight container to prevent freezer burn and maintain its flavor. Use parchment paper on top of the ice cream before sealing if you want to avoid ice crystals forming.
• Freezing: You can freeze the ice cream for up to two weeks without sacrificing flavor. However, it’s best enjoyed within the first week for optimal freshness.
• Serving Temperature: Let the ice cream sit at room temperature for about 5 to 10 minutes before serving. This makes it easier to scoop!
• Pairing: Enhance your dessert experience by serving Carrot Cake Ice Cream with toasted nuts or a drizzle of caramel sauce.
• Variations: Experiment with adding crushed pineapple or walnuts into the ice cream mixture for extra texture and flavor.

What Goes Well With This Carrot Cake Ice Cream

Pairing your delicious Carrot Cake Ice Cream with the right accompaniments can elevate your dessert experience! Here are some ideas:

• Fresh Fruits: Serve with a side of fresh berries or sliced bananas for a refreshing contrast.
• Nutty Toppings: Chopped walnuts or pecans can add a delightful crunch to every scoop.
• Whipped Cream: A dollop of whipped cream on top enhances the creamy texture and adds extra richness.
• Seasonal Desserts: Pair this ice cream with pumpkin pie for a perfect fall gathering!
• Special Occasions: This ice cream is perfect for birthdays, anniversaries, and even Easter celebrations.
• Storage Solutions: Keep any leftovers in the freezer for your next sweet craving, ensuring it’s covered tightly.

FAQ

Conclusion

In summary, this Carrot Cake Ice Cream is a delightful blend of rich and refreshing flavors that makes it a truly special dessert. I encourage you to give it a try—your taste buds will thank you! Whether you’re sharing it with loved ones or enjoying it yourself, this recipe is bound to bring smiles and satisfaction.

Carrot Cake Ice Cream

The ultimate refreshing treat awaits! Carrot Cake Ice Cream combines creamy, dreamy vanilla ice cream with the rich flavors of carrot cake, making it an easy and delicious dessert. Perfect for sharing, it’s sure to satisfy your sweet tooth cravings—make it tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 6 ounces reduced fat cream cheese
• 3/4 cup sugar
• 1 cup cold sour cream
• 1 cup cold heavy cream
• Pinch coarse kosher salt
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 1/4 cup butter
• 3/4 cup brown sugar
• 1-1/2 cups shredded carrots
• 1 teaspoon cinnamon
• 2 teaspoons ginger

Equipment

• Skillet
• Mixing Bowl

Method

 

1. Chill a medium mixing bowl and the beaters of an electric mixer. In the bowl, beat the cream cheese at medium speed until soft and smooth. Add the sugar 1/4 cup at a time, beating well after each addition. Beat in the sour cream, followed by the heavy cream. Add in the salt, lemon juice, and vanilla. Beat just until thick and smooth. Cover and refrigerate overnight.
2. In the meantime, melt the butter and brown sugar in a medium skillet over medium heat. Add in the carrots, cinnamon, and ginger. Sauté until the butter/brown sugar mixture has thickened and reduced and the carrots are cooked. Place in a bowl in the refrigerator overnight.
3. The next day, chill the mixer beaters again. Using the chilled beaters, beat the cold ice cream base, going from low speed to medium, until loose and creamy, about 3 minutes. Pour into an ice cream maker and freeze according to the manufacturer's instructions. In the last five minutes of mixing, pour in the carrot/brown sugar/butter mixture. Churn until combined. Serve immediately or, if too soft, freeze for an hour or so in a covered container until it has reached desired frequency.

Notes

No additional notes.

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