Carrot Cake Ice Cream

May 17, 2024

bowl of carrot cake ice cream

Carrot Cake Ice Cream is two desserts in one. The spices, walnuts, cream cheese and carrots of a favorite American cake plus the creamy chill of ice cream. Sounds like a good meal, no?

My favorite carrot cake recipe is from the classic midcentury Betty Crocker cookbook.  My mom, siblings and I faithfully cooked many of its time-honored sweet treats recipes. However, I never tasted carrot cake until years later. We were a chocolate and vanilla kind of family.  Once I enjoyed  this marvel during my college years at a local pub, it became a favorite.

ingredients for carrot cake ice cream

I knew from past culinary adventures that cream cheese in ice cream is wizardry in action. All carrot cake elements are here. Candied carrots, walnuts and baking spices are all items you likely have in your kitchen. Well, perhaps not candied carrots, but making them is a cinch. This ice cream is Philadelphia style, or egg free, as are all my ice cream recipes. Easy eggless technique takes the guess out of wondering whether custard is prepared properly. I guarantee creaminess with simply sweetened dairy.

candied carrots

candied carrots are super easy to make

closeup of carrot cake ice cream

Indulge me for a moment while I preach the gospel of making homemade ice cream. Mix dairy with sweet and chill. Make certain the canister is frozen. Pour chilled ice cream mixture into the machine and wait for the churned dessert to chill. The machine does all the work for you! Add-ins are usually affordable as is the ice cream base. Accordingly, homemade ice cream is both easy and economical. Of course, it tastes delicious.

Carrot Cake Ice Cream

recipe by Michele Humlan, The Good Eats Company

makes about one quart


1 cup cane sugar
1 ½ teaspooons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
scant ¼ teaspoon ground cloves
8 ounces full fat cream cheese, softened to room temperature
1 cup whole milk
2 cups heavy cream
2 teaspoons pure vanilla extract
½ cup water
½ cup cane sugar
1 packed cup shredded peeled carrot
1 cup chopped raw walnuts


  1. Whisk the one cup sugar with spices, then whisk in milk.
  2. Heat this mixture over medium low heat, stirring until sugar melts but avoid boiling.
  3. Using electric mixer, gradually beat  warm spiced milk into cream cheese, in small amounts to avoid curdy texture.
  4. Add cream and vanilla and cool to room temperature before chilling in glass or metal container at least 6 hours or overnight. Avoid whipping the cream so it stays soft.
  5. Make certain canister of ice cream maker is frozen solid.
  6. At least 4 hours later or when spiced dairy mix is well chilled overnight, bring water and the half cup sugar to boil in a small heavy saucepan.
  7. Stir in grated carrots and simmer gently about 15 minutes, stirring occasionally.
  8. Cool the candied carrots to room temperature and strain through fine mesh sieve (there should not be much syrup, but save if desired to flavor seltzer or tea).
  9. While motor is running, pour chilled spiced dairy mix into canister of electric ice cream maker.
  10. After about 20 minutes when ice cream appears to thicken, gradually but steadily over a couple of minutes add walnuts and candied carrot until all incorporated.
  11. At this point, ice cream will resemble soft serve.
  12. Chill at least 4-6 hours or overnight for best texture, which will be softer than usual because of cream cheese.
  13. This ice cream is a good keeper for about one or more months.




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4 thoughts on “Carrot Cake Ice Cream

    1. Michele Humlan Post author

      Hi, Barbara-
      I’ve had my chrome 2 quart Cuisinart ice cream maker for years and it never lets me down. It’s still available, at Target and other retailers. If I have space I always keep the canister frozen in case I get a hankering for homemade treats!
      Hope you make this and share with loved ones- Michele


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