Carrot Ice Cream

4.67 from 6 votes

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.

Prep Time15

Cook Time30

Churning Time25

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 431kcal

Author: Alison

Ingredients

1 pound Fresh Carrots (450g) Sliced
2 Tablespoons Butter (30g) Melted
2 Tablespoons Light Brown Sugar
⅛ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
½ cup Milk (120ml)
2 cups Heavy Cream (480ml) Cold
14 ounces Sweetened Condensed Milk (400g) Canned

Instructions

Preheat the oven to 400°F (200°C)
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 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 9x5 loaf pan and smooth down. Cover with foil and freeze until set.
Scoop and serve!

Notes

Heavy cream - is known as thickened cream in Australia. You can also use heavy whipping cream, but it must be a rich, thick cream.
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: 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!

Nutrition