Description
Indulge in the delightful fusion of flavors with this Carrot Cake Ice Cream, a refreshing spin on the beloved classic dessert. This recipe marries the warm spices of traditional carrot cake—like cinnamon and nutmeg—with the creamy richness of homemade ice cream. Perfect for any season, whether enjoyed on a hot summer day or during cozy winter nights, this delightful treat will surely impress your friends and family. With easy-to-follow instructions and simple ingredients, making this delicious dessert at home is a breeze. Treat yourself to a scoop of joy that combines nostalgia with innovation!
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
- 2 ½ tsp nutmeg
- 1 cup grated carrots
- 4 oz light cream cheese
Instructions
- Prepare the ice cream base by heating milk and cream in a saucepan over medium heat. Stir in sugar until dissolved, then cool slightly.
- In a separate bowl, whisk together egg yolks and salt, then gradually mix in half of the warm milk mixture to temper. Combine back into the saucepan, cooking until thickened.
- Chill the base for about an hour.
- Preheat your oven to 350°F (175°C). Mix flour, baking powder, baking soda, spices, and sugar in one bowl; beat oil, eggs, and vanilla in another before combining dry ingredients. Fold in grated carrots.
- Bake carrot cake batter for about 25-30 minutes and crumble once cooled.
- Churn chilled ice cream base according to machine instructions and fold in carrot cake pieces.
- Freeze for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 290
- Sugar: 23g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg