Carrot Cake Ice Cream

by Sofi | Broma Bakery

This carrot cake ice cream is made with a luscious no-churn ice cream base infused with cream cheese, cinnamon and shredded carrots, rippled with carrot cake batter, and studded with walnuts and raisins. Perfect for all the carrot cake lovers in your life!

Carrot Cake Ice Cream

I know what you’re thinking: carrot cake… ice cream?! Stay with me here, because this might just be my favorite ice cream flavor I’ve made yet. Imagine a luscious, warmly spiced ice cream infused with tangy cream cheese and sweet carrots, swirled with thick ribbons of carrot cake batter throughout. It’s creamy, cozy, and somehow tastes exactly like a slice of carrot cake with cream cheese frosting—only colder and infinitely more refreshing.

Basically, if carrot cake and cheesecake ice cream had a baby, this would be it. And honestly? I can’t stop sneaking spoonfuls straight from the freezer.

What is Carrot Cake Ice Cream?

Carrot Cake Ice Cream takes everything we love about classic carrot cake and transforms it into the dreamiest frozen dessert. The no churn ice cream base is flavored with cinnamon, ginger, cream cheese, and finely grated carrots for that signature carrot cake flavor. Then, just when you think it couldn’t get any better, it’s layered with ribbons of carrot cake batter that freeze into soft, chewy pockets throughout the ice cream.

The result is rich, creamy, warmly spiced, and filled with little surprises in every bite. And because it’s a no churn recipe, you don’t even need an ice cream maker to pull it off.

What ingredients do you need to make this Carrot Cake Ice Cream?

This recipe uses simple ingredients to recreate all the flavors of your favorite springtime dessert. You’ll make a no churn vanilla ice cream and, the star of the show in my opinion, a delicious carrot cake batter. Swirls of carrot cake batter freeze into soft ribbons throughout the ice cream, giving you bites that taste just like licking the bowl after making carrot cake.

• Heavy Cream: Heavy cream is the foundation of every good no churn ice cream. Once whipped, it creates a light and airy texture that mimics traditional churned ice cream.
• Sweetened Condensed Milk: Sweetened condensed milk adds sweetness and helps create an ultra creamy consistency without any icy crystals.
• Cream Cheese: Cream cheese adds richness and tanginess that tastes just like cream cheese frosting. It also gives the ice cream an almost cheesecake-like quality that pairs beautifully with the warm spices.
• Butter: You’ll need a few tablespoons of butter to make the carrot cake swirl! In a pinch you can also use a neutral flavored oil.
• Carrots: Finely grated carrots bring subtle sweetness and moisture while providing that unmistakable carrot cake flavor. Freshly grated carrots work best here.
• Oat flour: Oat flour allows you to make a raw carrot cake swirl without having to heat treat the flour! You can buy premade oat flour or make your own but pulsing oats in a blender until powdery.
• Cinnamon: No carrot cake is complete without cinnamon. It adds warmth and cozy spice to every bite.
• Ginger: Ground ginger gives the ice cream a little extra complexity and enhances the carrot cake flavor.
• Vanilla Extract: Vanilla rounds everything out and complements the spices beautifully.
• Salt: Just a pinch of salt balances the sweetness and makes all of the flavors pop.

Tips for making no churn ice cream

No churn ice cream couldn’t be easier, but these simple tips will guarantee creamy, dreamy scoops every time.

• Use room temperature cream cheese: Softened cream cheese blends much more smoothly into the ice cream base. Cold cream cheese can leave little lumps behind.
• Finely grate the carrots: You want the carrots to melt seamlessly into the ice cream. Use the small holes on a box grater for the best texture.
• Don’t overwhip the cream: Whip the heavy cream just until soft peaks form. Overwhipping can lead to a grainy texture.
• Layer the carrot cake batter: Instead of stirring the batter into the ice cream completely, layer it throughout so you get distinct ribbons in every scoop.
• Freeze overnight: For the creamiest texture, freeze the ice cream for at least 8 hours, though overnight is even better.

How to store no churn ice cream so it stays fresh

Store your ice cream in an airtight container in the freezer for up to two months. To prevent ice crystals from forming, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before covering.

For the perfect scoop, let the ice cream sit at room temperature for 5 to 10 minutes before serving. This allows the cream cheese base to soften slightly and the ribbons of carrot cake batter to become extra luscious.

Trust me when I say that one scoop will quickly turn into two.

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