Carrot Cake Ice Cream (No Churn)
An easy no churn recipe for carrot cake ice cream, with grated carrots, spices, coconut, pecans, and crumbled carrot cake.
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
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.
Homemade ice cream is best eaten within two weeks.
https://curlygirlkitchen.com/