Homemade No-Churn Carrot Cake Ice Cream
This easy no-churn carrot cake ice cream is loaded with ribbons of freshly grated carrot, rich cream cheese, a hint of nutmeg, chopped pecans, and carrot cake crumbles. It's everything you love about carrot cake, but it's ice cream!
Ingredients
- 35 grams grated carrot (peel it first)
- 42 grams brick-style cream cheese (NOT Cream Cheese Spread!)
- 38 grams sweetened condensed milk
- 28 grams brown sugar
- ½ teaspoon vanilla bean paste
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon whole nutmeg
- ⅛ teaspoon fine sea salt
- 180 grams heavy cream
Instructions
- Freeze mix-ins. If you're planning on adding carrot cake crumbles or chopped pecans to your carrot cake ice cream, prepare them now and place them in the freezer to chill.
- Peel and weigh carrot. You need 35 grams of grated carrot, so you want to start with a piece of carrot that weighs about 40-42 grams. This will account for the small amount of carrot you can't grate safely and any carrot that sticks to the lid or doesn't make it into the jar.
- Grate carrot. Screw the Microplane Mason Jar Lid Ribbon Grater onto the mouth of a 16 ounce mason jar. Grate fine ribbons of carrot into the jar. Lift the lid and carefully scrape any excess carrot ribbons into the jar at the end.
- Grate nutmeg. Screw the Microplane Mason Jar Lid Fine Grater onto the mason jar and run a whole nutmeg across the top a few times. A little goes a long way, don't overdo it.
- Make the carrot cake base. Add the brown sugar, cream cheese, sweetened condensed milk, salt, and vanilla bean paste to the jar.
- Mix. Use a handheld electric mixer with just one beater attached to whip the carrot cake ice cream base together on high speed until smooth. This make take a minute or two, don't rush it!
- Add the heavy cream. Add cold heavy cream to the mason jar and whip again, gradually increasing the speed from low to high, until the ice cream is thick and smooth. It will come up almost all the way to the top of the jar as you beat it, so be careful not to splash everywhere!
- Stir in mix-ins. Carefully stir carrot cake crumbles and/or chopped pecans into the jar. Use this time to press out any air bubbles. Make sure to leave about ¼" of space at the top of the jar so the ice cream has room to expand as it freezes.
- Freeze. Screw the lid of the mason jar on so that it is "fingertip tight." This will allow air to escape as the ice cream expands. Freeze the ice cream for a minimum of 4 hours or overnight before eating.
RECIPE NOTES
- Let ice cream sit out for 5-10 minutes before scooping.
- No churn carrot cake ice cream can be stored in the freezer for up to 3 months.
- Once the ice cream is fully frozen, the mason jar lid can be screwed on tightly.
- Wipe the rim of the jar before tightening the lid so there's no ice cream sticking it together.
- To prevent freezer burn, press a sheet of plastic wrap against the surface of the ice cream before putting the lid on.