Carrot Cake Ice Cream

This no-churn carrot cake ice cream is packed with crumbled carrot cake, pecans, and coconut flakes for a uniquely cold and creamy twist on a classic dessert.

Course Dessert

Cuisine American

Keyword carrot cake dessert, carrot cake ice cream, Easter dessert idea, homemade ice cream recipe, no-churn ice cream, pecan coconut ice cream, unique frozen desserts

Method No Cook/Assemble

Main Ingredient Dairy

Prep Time 10

Additional Time 6

Total Time 6 10

Servings

Calories 345kcal

Author Kelli Miller

Equipment

Ingredients

2 Cup(s) heavy whipping cream
1 teaspoon vanilla extract
1 14 oz can sweetened condensed milk
½ Cup(s) crumbled carrot cake
¼ Cup(s) crushed pecans
¼ Cup(s) sweetened
coconut flakes

Instructions

Pour the heavy whipping cream into the bowl of a stand mixer fitted with the whisk attachment. Beat the cream on medium-high speed until thick and creamy, around five minutes.
Add the vanilla extract and mix to combine.
Turn the mixer on medium-high speed and add the sweetened condensed milk in a steady stream. Beat until stiff peaks begin to form, being careful not to over mix the ingredients.
Add the carrot cake, pecans, and coconut flakes. Stir to combine.
Spread mixture into a large loaf pan. Cover with plastic wrap and freeze for six to eight hour before serving.

Nutrition