Carrot Cake Ice Cream Recipe

Name: Carrot Cake Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted pecans, finely chopped; 1 cup heavy cream; 3/4 cup brown sugar; 2 teaspoons unflavored gelatin; 1/2 cup golden raisin; 1/4 cup light cream cheese or 1/4 cup cream cheese; 1 teaspoon maple syrup; 1 1/4 teaspoons cinnamon; 1 teaspoon vanilla; 1/8 teaspoon salt; 1 1/2 1 1/2 cups heavy cream or 1 1/2 cups half-and-half; 3/4 cup carrot, cooked and pureed

Servings: persons

1/4 cup unsalted pecans, finely chopped
1 cup heavy cream
3/4 cup brown sugar
2 teaspoons unflavored gelatin
1/2 cup golden raisin
1/4 cup light cream cheese or 1/4 cup cream cheese
1 teaspoon maple syrup
1 1/4 teaspoons cinnamon
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 1 1/2 cups heavy cream or 1 1/2 cups half-and-half
3/4 cup carrot, cooked and pureed

1
Cook about 1 1/4 cup sliced fresh carrots in the microwave or stovetop until soft. Blend in food processor or blender with enough water or milk to make a puree. Measure out 3/4 cup carrot puree, set aside.
2
Heat the 1 cup of heavy cream with the brown sugar in a medium size saucepan on medium heat, stirring often.
3
When cream mixture is hot, whisk vigorously while adding the gelatin powder. Add in raisins (only if using an ice cream maker) and cream cheese and continue to heat for about 4 minutes, stirring often.
4
Remove saucepan from heat. Pour hot mixture into a large glass bowl. Add maple syrup, cinnamon, vanilla, and salt. Whisk in evaporated milk (or heavy cream or half and half), and pureed carrot.
5
Chill in fridge for about 1 hour or 1/2 hour in freezer, till ice cream mixture is cold. The ice cream mixture will be thicker at this point.
6
ICE CREAM MAKER: Follow manufacturer's directions, adding chopped pecans near the end of the freezing process.
7
FREEZER METHOD: *Note - this method will take longer than the listed time to make*. Skip the previous chill step. Add in raisins and pecans. Pour ice cream mixture in a covered shallow pan and freeze until almost solid. Break up frozen mixture and process in food processor or blender until soft (this incorporates air into the ice cream). Repeat 1 to 2 more times.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup unsalted pecans, finely chopped, 1 cup heavy cream, 3/4 cup brown sugar, 2 teaspoons unflavored gelatin, and more.

Yes, Carrot Cake Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Carrot Cake Ice Cream

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