This easy no-churn ice cream recipe makes exactly one pint of carrot cake ice cream.
You can even mix the ice cream right in the jar you store it in!
Use a handheld mixer with a single beater attachment to mix the carrot cake ice cream base until smooth and combined.
Add very cold heavy cream and whip again (careful not to splash!) until thick and creamy.
Stir in carrot cake crumbles and/or chopped pecans. Make sure to leave about 1/4" of space at the top of the jar.
Screw the lid on "fingertip tight" to allow air to escape as the ice cream expands. Freeze for 4 hours or overnight before scooping.