Carrot Ice Cream – a delicious recipe with heavy cream, milk, granulated sugar, light brown sugar, kosher salt, carrots. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Plan ahead: Make sure the bowl of your ice cream machine is in the freezer for at least 24 hours before you churn.
2
Combine the cream, milk, sugars, and salt in a saucepan set over low heat. Whisk until smooth. Add the carrots and bring to a simmer. Cook, stirring occasionally, until the carrots are fork-tender.
3
Cool the mixture at room temperature for a little while, then chill in the fridge completely.
4
After it's chilled, add to a blender, and blend at high speed until completely smooth. Add the vinegar, and taste. Adjust the vinegar and salt as needed.
5
Churn in an ice cream machine according to the manufacturer's instructions, then freeze for at least a few hours before serving.
693
kcal
Calories
47
g
Fat
63
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 cups heavy cream, 2 cups whole milk, 1/2 cup granulated sugar, 1/3 cup light brown sugar, and more.
Yes, Carrot 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.
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