Recipes · Uncategorized

Carrot Cake Ice Cream with Cream Cheese Swirls

Ice Cream

  • 1 ½ cups Whole Milk
  • 1 ½ cups Heavy Cream
  • ½ cup Finely Shredded Carrots
  • ¼ cup Granulated Sugar
  • 2/3 cup Light Brown Sugar
  • 1/8 teaspoon Salt
  • ¾ teaspoon Vanilla Extract
  • ½ teaspoon Cinnamon
  • 5 Egg Yolks


  • 2 ounces Cream Cheese, softened
  • 1 tablespoon Unsalted Butter
  • ½ cup Powdered Sugar
  • ¼ teaspoon Vanilla Extract
  • 1 tablespoon Heavy Cream
  1. Add finely shredded carrots and whole milk to a blender; process until completely smooth
  2. Pour 1 cup heavy cream and vanilla into a large bowl, with a mesh strainer set on top; set aside
  3. Add contents of blender, remaining ½ cup heavy cream, sugar, and salt to a small saucepan; cook over medium heat, stirring to dissolve sugar
  4. In a small bowl, whisk together egg yolks
  5. When milk mixture begins to steam, remove 1 cup warm liquid and slowly drizzle into egg yolks while whisking continuously; pour mixture back into small saucepan and continue to cook, stirring occasionally, until mixture coats the back of a wooden spoon
  6. Pour hot liquid through the mesh strainer into reserved heavy cream; stir to combine; cool over and ice bath to room temperature; cover and chill thoroughly
  7. Churn ice cream according to directions
  8. Meanwhile, prepare frosting; in medium bowl, beat together cream cheese and butter until smooth; mix in vanilla and powdered sugar, followed by heavy cream
  9. Transfer the mixture to a piping bag or plastic bag with the end snipped off
  10. Transfer ice cream to a freezer safe container, adding streaks of frosting throughout; freeze until firm, 4-6 hours or overnight

This is the ice cream maker I use!


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