Carrot Cake Ice Cream Recipe – a delicious recipe with unsalted butter, carrots, Kosher salt, sugar, cream cheese, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat butter in a medium skillet on medium heat until it melts and foam subsides, then add carrots and 1/4 teaspoon of salt. Increase heat to high and cook, stirring frequently, until very soft and beginning to brown around the edges, about 5 minutes.
2
Transfer carrots to blender and add half and half and sugar. Blend on high until well combined, about 30 seconds. Blend in cream cheese and cloves until well combined. Season to taste with salt.
3
Pour through a strainer into an airtight container and chill in refrigerator until very cold, about 3 hours. Churn in ice cream machine according to manufacturer's instructions. Chill in freezer for at least 4 hours until firm and scoopable; let ice cream rest on counter 5 minutes before serving.
555
kcal
Calories
39
g
Fat
47
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 packed cup grated carrots (4 1/2 ounces, about 3 medium carrots), Kosher salt, 2 cups half and half, and more.
Yes, Carrot Cake Ice Cream Recipe 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.
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