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Carrot Cake Ice Cream

Carrot Cake Ice Cream.jpg


- 2 tablespoons unsalted butter 
- 1 1/4 cups finely shredded carrots
- 1/3 cup brown sugar
- 1/4 teaspoon kosher salt
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 4 ounces soft cream cheese
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 1/4 cups heavy cream
- 1/3 cup toasted chopped pecans
- 1/3 cup chopped walnuts


1. Combine butter, carrots, brown sugar, and salt in a saucepan over medium heat. Cook and stir until carrots are just getting tender, about 5 minutes. Season with cinnamon and ginger. Cook for 1 more minute. Turn off heat, and let cool.

2. Meanwhile, whisk together cream cheese, sweetened condensed milk, and vanilla extract in a bowl until smooth. Stir in cooled carrot mixture and transfer to the refrigerator until needed.

3. Beat cream in a chilled glass or metal bowl with an electric mixer until medium-stiff  peaks form. Add cooled carrot-cream cheese mixture and whisk into the whipped cream. Fold in chopped walnuts and pecans with a spatula.

4. Transfer mixture into a chilled airtight container and place a piece of plastic wrap directly onto the mixture. Cover with a lid and freeze until solid, at least 4 hours, but best overnight.


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