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Carrot Ice Cream Recipe

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3.9 from 12 reviews

This creamy and unique Carrot Ice Cream combines the natural sweetness of caramelized carrots with rich cream and condensed milk to create a deliciously smooth dessert. The carrots are baked to caramelized perfection, blended into a purée, and then folded into whipped cream and sweetened condensed milk for a no-churn ice cream that’s both refreshing and comforting.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Carrot Base

  • 1 pound Fresh Carrots (450g), sliced
  • 2 Tablespoons Butter (30g), melted
  • 2 Tablespoons Light Brown Sugar
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Cinnamon

Ice Cream Mixture

  • 1/2 cup Milk (120ml)
  • 2 cups Heavy Cream (480ml), cold
  • 14 ounces Sweetened Condensed Milk (400g), canned

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for caramelizing the carrots.
  2. Prepare Carrots: Peel and slice the carrots, then place them in a mixing bowl. Add melted butter, light brown sugar, and salt. Toss well to ensure every carrot slice is evenly coated with the mixture.
  3. Caramelize Carrots: Transfer the coated carrot slices to a parchment-lined baking sheet, spreading them out in a single layer. Sprinkle cinnamon evenly over the carrots.
  4. Bake the Carrots: Bake for 30 minutes. The spaces between the carrot slices might get burnt, but the carrot slices themselves will be perfectly caramelized and tender.
  5. Blend Carrot Purée: Add the caramelized carrots to a blender along with half a cup of milk. Blend until smooth. Allow the purée to cool completely before proceeding.
  6. Whip Cream: In the bowl of a stand mixer, whip the cold heavy cream until stiff peaks form.
  7. Combine Ingredients: Gently fold in the sweetened condensed milk and cooled carrot purée into the whipped cream. Continue whipping until the mixture thickens and is well combined.
  8. No Ice Cream Machine Option: If you don’t have an ice cream machine, transfer the mixture to a 9×5 loaf pan, smooth the top with a spatula, cover with foil, and freeze until firm, at least 4 hours.
  9. Ice Cream Machine Option: If you have an ice cream machine, churn the mixture until it reaches a soft serve consistency.
  10. Freeze Ice Cream: Transfer the churned ice cream to a 9×5 loaf pan, smooth the surface, cover with foil, and freeze until fully set, about 4–6 hours.
  11. Serve: Scoop the carrot ice cream into bowls or cones and enjoy immediately or keep frozen for later servings.

Notes

  • Make sure to let the carrot purée cool completely before mixing with the cream to prevent melting the whipped cream.
  • If you don’t have an ice cream machine, this recipe works well as a no-churn ice cream by freezing the mixture directly.
  • Using parchment paper on the baking sheet helps with easy cleanup and prevents sticking.
  • The cinnamon adds a warm spice flavor, but you can adjust or omit it according to your taste.
  • For a dairy-free variation, substitute heavy cream and condensed milk with coconut cream and coconut condensed milk respectively.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/carrot-ice-cream-recipe/