Description
Carrot ice cream combines the natural sweetness of carrots with warm spices for a uniquely delightful dessert experience.
Ingredients
Scale
- 1 pound Fresh Carrots (sliced)
- 2 tablespoons Butter (melted)
- 2 tablespoons Light Brown Sugar
- 1/8 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 cup Milk
- 2 cups Heavy Cream (cold)
- 14 ounces Sweetened Condensed Milk (canned)
Instructions
- Begin by peeling and slicing the fresh carrots. Place them in a medium saucepan, covering with water. Bring to a boil over medium heat, cooking until they’re tender (about 15 minutes).
- Drain the carrots and transfer them to a high-powered blender or food processor. Add melted butter, light brown sugar, salt, cinnamon, and nutmeg. Blend until creamy and smooth. Pause to scrape down the sides to catch all of the goodness.
- In a separate bowl, combine the milk and cold heavy cream. Gently fold in the pureed carrot mixture, ensuring a uniform color and consistency.
- Next, introduce the sweetened condensed milk to the mixture, blending lightly to combine. Taste the mixture; adjust sweetness with additional sugar if necessary.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.
- Once you achieve a soft-serve consistency, transfer the ice cream to an airtight container. Freeze for at least 4 hours to reach optimal firmness.
- Scoop into bowls, toppings of your choice, and indulge!
Notes
Make-ahead tips: It’s wise to prepare your mixture a day in advance to help develop deeper flavors as they meld overnight.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: carrot ice cream, dessert, homemade ice cream, unique flavors, summer treat