Carrot Ice Cream

This carrot ice cream is rich and creamy with all the delicious carrot cake flavors that you know and love, in ice cream form! Easy to make and can be made with or without an ice cream machine.

So I must admit, when I first heard about carrot ice cream I was thinking it was a bit um…weird to be honest.

But then I had to check myself, because hey, we all love carrot cake. And carrot cake cupcakes. And anything carrot cake related, so why not carrot ice cream too?

This carrot ice cream actually tastes like carrot cake in ice cream form. It’s creamy and delicious and those carrot cake flavors come through beautifully!

And if you love homemade ice cream you’ll also love our cotton candy ice cream and our mint chocolate chip ice cream.

Ingredients To Make Carrot Cake Ice Cream:

Ingredient Notes

• Fresh carrots – are roasted with butter, brown sugar, salt, cinnamon and nutmeg and once beautifully roasted, are blended with milk to make a carrot purée. This is the source of our ‘carrot cake’ flavor.
• Sweetened condensed milk – this recipe uses one 14 ounce can of sweetened condensed milk. It can’t be substituted and must be sweetened condensed milk.
• Heavy cream – is needed to create the creamy base for this recipe. It’s known as thickened cream in Australia. You can also use heavy whipping cream, but it must be a rich, thick cream.

How To Make Carrot Ice Cream

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Peel and slice the carrots and place the slices into a mixing bowl.
• Add melted butter, light brown sugar and salt.

• Toss the carrot slices with the melted butter and sugar until all the pieces are well coated.
• Transfer to a parchment lined baking sheet and spread out in a single layer.

• Sprinkle cinnamon and nutmeg over the top of the carrots.
• Bake at 400°F for 30 minutes. The spaces between the carrots will be burnt, but don’t worry about that because the actual carrot slices will not be burnt, just perfectly caramelized.

• Add the caramelized carrot slices to the blender along with half a cup of milk and blend it into a smooth purée. Let the carrot purée cool completely before using it in your ice cream.

• Add heavy cream to the bowl of your stand mixer and whip it until you have stiff peaks.

• Add sweetened condensed milk and carrot purée (cooled) and whip it in until thickened.

• If you don’t have an ice cream machine then transfer the carrot ice cream mix to a 9×5 loaf pan and smooth down. Cover it with foil and freeze until set.
• If you do have an ice cream machine then transfer the ice cream mix to your ice cream machine and churn it until it reaches soft serve consistency.

• When it reaches soft serve consistency, transfer it to a 9×5 loaf pan and smooth down. Cover with foil and freeze until set.

• Scoop and serve!

Recipe Tips

• Heavy cream must be straight from the fridge. If your cream isn’t cold it won’t whip properly. So it must be fridge cold when you whip it.
• Don’t over-whip the cream. Keep an eye on it as it whips, as you don’t want to accidentally turn it into butter!
• Churn or no-churn. If you have an ice cream machine, then I recommend using it in this recipe, because you might as well. Churning it does tend to result in a slightly more ‘light and fluffy’ texture to your ice cream. However, if you don’t have an ice cream machine then there is no problem at all with skipping the churn. The difference in texture is very, very small.

Storing Carrot Ice Cream

Keep your ice cream stored in the freezer and ideally enjoy it within around two weeks. After two weeks or so, it may start to develop some ice crystals, but it still tastes fantastic!

More Ice Cream Recipes

1. Cotton Candy Ice Cream
2. Cookies and Cream Nice Cream
3. Biscoff Ice Cream
4. Peppermint Ice Cream
5. Red Velvet Ice Cream
6. Oreo Ice Cream

Did you make this recipe? Be sure to leave a comment and rating below.