Description
Indulge in the delightful flavors of Carrot Ice Cream, a unique twist on the classic carrot cake. This creamy dessert blends caramelized carrots with warm spices like cinnamon and nutmeg to create a rich and inviting treat that’s perfect for any occasion. Whether served in a cone, as part of a sundae, or simply enjoyed on its own, this recipe is sure to impress family and friends alike. Plus, it’s incredibly easy to make, requiring minimal ingredients and no ice cream machine! Enjoy the comforting essence of carrot cake in every scoop.
Ingredients
Scale
- 1 pound fresh carrots
- 2 tablespoons butter
- 2 tablespoons light brown sugar
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup milk
- 2 cups cold heavy cream
- 14 ounces sweetened condensed milk
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and slice the carrots, then mix them with melted butter, brown sugar, and salt.
- Spread the carrots on a baking sheet and sprinkle with cinnamon and nutmeg; roast for 30 minutes until caramelized.
- Blend the baked carrots with milk until smooth; allow to cool.
- Whip heavy cream until stiff peaks form.
- Fold the cooled carrot purée and sweetened condensed milk into the whipped cream until well combined.
- Freeze in a loaf pan or churn in an ice cream maker until set.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 270
- Sugar: 23g
- Sodium: 65mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg