Carrot Cake Ice Cream
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 10 |
| Serving Size | 3.53 oz |
Ingredients
500 ml
heavy cream
250 ml
whole milk
150 g
Granulated Sugar
200 g
Carrots
200 g
carrot cake
5 g
Cinnamon
2 g
Nutmeg
10 ml
vanilla extract
Directions
Step 1
In a mixing bowl, combine heavy cream, whole milk, and granulated sugar. Stir until the sugar is dissolved.
Step 2
Grate the carrots and set aside.
Step 3
Add the grated carrots, carrot cake chunks, cinnamon, nutmeg, and vanilla extract to the cream mixture. Stir well to combine.
Step 4
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Step 5
Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.
Step 6
Serve the Carrot Cake Ice Cream in bowls or cones and enjoy!
Nutrition Facts
Fat:
25 g
(225
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
40 g
(160
kcal)
| Calories | 8.825 kcal | 0.44% |
| Vitamin A | 35.3 IU | 3.92% |
| Monounsaturated Fat | 0.353 g | 0% |
| Saturated Fat | 0.5295 g | 0.48% |
| Fat | 0.8825 g | 0.63% |
| Carbohydrates | 1.412 g | 0.28% |
| Sodium | 1.765 mg | 0.35% |
| Fibers | 0.1765 g | 0.46% |
| Sugars | 0.706 g | 0% |
| Protein | 0.1765 g | 0.21% |
| Vitamin C | 0.0706 mg | 0.08% |
| Calcium | 5.295 mg | 1.06% |
| Iron | 0.0353 mg | 0.01% |
| Potassium | 7.06 mg | 1.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.6475 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0353 mg | 0.24% |
| Zinc | 0.0353 mg | 0.01% |
| Selenium | 0.353 mcg | 0.07% |
| Vitamin D | 0.0706 mcg | 0.47% |
Recipe Attributes
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