An easy no churn recipe for carrot cake ice cream, with grated carrots, spices, coconut, pecans, and crumbled carrot cake. You can have all the flavor and texture of your favorite carrot cake in this cool and creamy frozen dessert.
You might also love these recipes for carrot cake cookies, carrot cake walnut scones, and carrot cake cheesecake.
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Ingredients
- Sweetened Condensed Milk. The condensed milk contains all the sugar you’ll need for no-churn ice cream, so you won’t add any additional sugar.
- Carrots. Peel the carrots first, then finely grate them.
- Vanilla Extract + Bourbon. Both of these will add flavor, while the bourbon will help to keep the ice cream smooth and creamy.
- Spices. Salt, cinnamon, ginger, nutmeg, cloves, allspice.
- Heavy Whipping Cream. You’ll need the high fat content of heavy whipping cream, not light cream.
- Coconut + Pecans. These are optional, but I like the crunch and texture they add. And although some people add raisins to their carrot cake, I don’t recommend raisins in ice cream, as they’d get far too hard and chewy.
- Carrot Cake. Most major grocery stores will sell individually packaged slices of carrot cake or cupcakes that you can buy in the bakery section. If you want homemade carrot cake, without too much leftover, I’d suggest baking my mini carrot cake recipe. Crumble some up in the ice cream, and enjoy the rest.
See the recipe card at the end of the post for the full ingredients list and instructions.
Instructions
- In a large bowl, whisk together the sweetened condensed milk, grated carrots, vanilla, bourbon, salt and spices.
- Separately, use an electric mixer to whip the heavy whipping cream until soft fluffy peaks form.
- Add half the whipped cream to the ice cream mixture and whisk it in.
- Add the rest of the whipped cream, along with the pecans, coconut and crumbled cake, and fold everything together.
- Spread the ice cream mixture into a lidded, freezer safe container. Sprinkle the top of the ice cream with a little more carrot cake.
- Freeze for at least 10 hours, or overnight, until firm enough to scoop.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Homemade ice cream is best eaten within two weeks.
Most major grocery stores will sell individually packaged slices of carrot cake or cupcakes that you can buy in the bakery section. If you want homemade carrot cake, without too much leftover, I’d suggest baking my mini carrot cake recipe. Crumble some up in the ice cream, and enjoy the rest.
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Carrot Cake Ice Cream (No Churn)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ¼ cup finely grated carrots (peeled)
- 2 tsp vanilla extract
- 1 tbsp bourbon (optional)
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- pinch ground ginger
- pinch ground nutmeg
- pinch ground cloves
- pinch ground allspice
- 2 cups cold heavy whipping cream
- ¼ cup chopped pecans
- ¼ cup natural unsweetened coconut flakes
- 1-2 slices carrot cake, crumbled (see notes)
Instructions
- In a large bowl, whisk together the sweetened condensed milk, grated carrots, vanilla, bourbon, salt and spices.
- Separately, use an electric mixer to whip the heavy whipping cream until soft fluffy peaks form.
- Add half the whipped cream to the ice cream mixture and whisk it in.
- Add the rest of the whipped cream, along with the pecans, coconut and crumbled cake, and fold everything together.
- Spread the ice cream mixture into a lidded, freezer safe container. Sprinkle the top of the ice cream with a little more carrot cake.
- Freeze for at least 10 hours, or overnight, until firm enough to scoop.
Notes
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