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Carrot Cake Ice Cream

Creamy Carrot Cake Ice Cream to Beat the Summer Heat

This Creamy Carrot Cake Ice Cream transforms a classic dessert into a frozen delight full of carrot cake flavors.
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Prep Time 30 minutes
Cook Time 45 minutes
Freezing Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 scoops
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups Cream Add half-and-half for a lighter version.
  • 3 cups Carrot Cake, crumbled Store-bought or homemade works great!
  • 1 cup Cream Cheese Frosting Feel free to use store-bought for convenience.
For the Cake Mixture
  • 1 cup Plain Flour A gluten-free flour blend can be used.
  • 2 teaspoons Baking Powder No direct substitute available.
  • 0.5 teaspoon Bicarbonate of Soda Optional if using self-rising flour.
  • 2 teaspoons Cinnamon Nutmeg can add extra flavor if desired.
  • 2 teaspoons Nutmeg Use in moderation or omit if preferred.
  • 1 cup Caster Sugar Granulated sugar may alter texture slightly.
  • 1 cup Grated Carrot Freshly grated offers the best flavor.
  • 0.5 cup Chopped Walnuts, toasted and cooled Pecans can be an alternative.
  • 0.5 cup Crushed Pineapple, well drained Can be omitted or replaced with applesauce.
  • 160 ml Oil Use vegetable, canola, or melted coconut oil.
  • 3 pieces Eggs Consider flax eggs as a vegan substitute.
For the Cream Cheese Swirls
  • 0.25 cup Softened Butter Avoid margarine for best results.

Equipment

  • Ice Cream Maker
  • Mixing Bowls
  • Loaf tin
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and prepare a non-stick loaf tin by lining it with baking paper.
  2. In a large bowl, sift together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and caster sugar until well combined.
  3. In a separate jug, beat the eggs with the oil until smooth. Stir in the grated carrot, crushed pineapple, and chopped walnuts.
  4. Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined.
  5. Transfer the batter to the prepared loaf tin and bake for about 45 minutes, or until a skewer comes out clean.
  6. While the cake cools, prepare the cream cheese icing by beating the softened butter and cream cheese until smooth.
  7. In an electric mixer, whip the cream on medium speed until soft peaks form.
  8. Gently fold the crumbled carrot cake into the whipped cream, then incorporate most of the cream cheese icing.
  9. Pour the combined mixture into your ice cream maker and churn according to the manufacturer’s instructions.
  10. Once churned, sprinkle reserved crumbled carrot cake on top and drizzle with remaining cream cheese icing before freezing.

Nutrition

Serving: 1scoopCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure the cream is whipped to soft peaks for a light and airy texture. Avoid over-mixing to maintain creaminess, and store properly in an airtight container in the freezer.

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