Creamy homemade carrot cake ice cream with cream cheese frosting swirl recipe from @bakedbyrachel
Print Recipe

Carrot Cake Ice Cream with Cream Cheese Frosting Swirl

Creamy homemade carrot cake ice cream with cream cheese frosting swirls throughout. Your favorite Springtime cake, reinvented into a flavorful frozen treat!
Prep Time15 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 4 plus


Ice cream:

  • 1 1/2 C whole milk
  • 1 1/2 C heavy cream
  • 1/2 C finely shredded carrots
  • 1/4 C granulated sugar
  • 2/3 C light brown sugar
  • 1/8 tsp salt
  • 3/4 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 5 egg yolks


  • 2 oz cream cheese softened
  • 1 Tb unsalted butter
  • 1/2 C powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tb heavy cream


  • Add finely shredded carrots and whole milk to a blender. Process until completely smooth. 
  • Pour 1 cup heavy cream and vanilla into a large bowl, with a mesh strainer set on top. Set aside. 
  • Add contents of blender, remaining 1/2 cup heavy cream, sugar, cinnamon and salt to a small saucepan. Cook over medium heat, stirring to dissolve sugar. 
  • In a small bowl, whisk together egg yolks. 
  • 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 or rubber spatula. 
  • Pour hot liquid through the mesh strainer into reserved heavy cream. Stir to combine. Cool over an ice bath to room temperature. Cover and chill thoroughly. 
  • Churn ice cream according to manufacturer's directions. 
  • Meanwhile, prepare frosting. In a medium bowl, beat together cream cheese and butter until smooth. Mix in vanilla and powdered sugar, followed by heavy cream. Transfer mixture to a piping bag or plastic storage bag with the end snipped off. 
  • Transfer ice cream to a freezer safe container, adding streaks of frosting throughout. Freeze until firm, 4-6 hours or overnight. 


Recipe serves 4-6, yields 1 quart.
An original recipe from Baked by Rachel