Get the Best of Both Worlds With This Carrot Cake Ice Cream

Ice cream
Photo by Dovile Ramoskaite on Unsplash

Happiness is a scoop of ice cream on a warm day. Elation is a scoop of carrot cake ice cream! Turn a good day into an even better one with this carrot cake ice cream which is so easy to make and worth every spoonful. 


  • 1 cup shredded carrots
  • 2 tablespoons unsalted butter 
  • 5 ounces cream cheese, softened
  • 1 can sweetened condensed milk 
  • 2 cups heavy whipping cream 
  • 1 teaspoon vanilla extract
  • ⅓ cup brown sugar 
  • 1 ½ teaspoon cinnamon, ground
  • ½ teaspoon ginger, ground
  • ¼ teaspoon cloves, ground
  • ½ teaspoon nutmeg, ground
  • ½ cup toasted pecans, chopped
  • 6 golden Oreos, crushed


  1. Combine the shredded carrots, sugar, cinnamon, ginger, cloves, and nutmeg in a small saucepan and cook on medium-low heat until the carrots are soft. Add a tablespoon of water if needed to help it cook down. Stir frequently to prevent burning and set aside to cool once cooked. 
  2. In a large bowl, combine the cream cheese and half the condensed milk. Mix well and use a whisk to beat out any lumps. Add the rest of the condensed milk and vanilla, and whisk well.
  3. Whisk cream in a chilled bowl until it forms medium-stiff peaks. 
  4. Pour the condensed milk mixture into the whipped cream. Add in the carrots, pecans, and crushed Oreos, and fold. Line a loaf tin with parchment paper and transfer the mixture. 
  5. Top with extra nuts, Oreos, and whatever you like. Cover and freeze for at least 9 hours or overnight.