Description
Indulge in a delightful twist on a classic favorite with this creamy Carrot Ice Cream. Bringing together the warm, rich flavors of traditional carrot cake, this frozen treat is not just delicious but also remarkably easy to make. Perfect for summer barbecues or cozy nights in, this recipe will definitely impress your guests while satisfying your sweet tooth. With simple ingredients and no special equipment required, you can whip up this unique dessert in no time!
Ingredients
Scale
- 1 pound fresh carrots (450g), sliced
- 2 tablespoons butter (30g), melted
- 2 tablespoons light brown sugar
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup milk (120ml)
- 2 cups heavy cream (480ml), cold
- 14 ounces sweetened condensed milk (400g)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and slice the carrots, then toss with melted butter, brown sugar, and salt.
- Spread the coated carrots on a parchment-lined baking sheet and sprinkle with cinnamon and nutmeg.
- Bake for 30 minutes until tender and caramelized.
- Blend the roasted carrots with milk until smooth; let cool completely.
- In a stand mixer, whip cold heavy cream to stiff peaks.
- Fold in sweetened condensed milk and carrot purée until well combined.
- If using an ice cream machine, churn until soft serve consistency; otherwise, transfer to a loaf pan and freeze until set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 65mg