Intermediate Ice Cream

Carrot Cake Ice Cream

Name: Carrot Cake Ice Cream
Prep time: 15 min
Cook time: 24 h
Total time: 1455 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup whole milk; 1 cup heavy cream; 3/4 cup carrots, shredded; 1/4 cup + 1 tablespoon granulated sugar; 1/4 cup brown sugar; 1/8 teaspoon cinnamon; 1/4 cup cream cheese; 1 teaspoon vanilla extract; 2 tablespoon toasted walnuts, chopped; 2 tablespoon shredded coconut; 2 tablespoon golden raisins, roughly chopped

Creami Recipes Team · April 7, 2026

All the warm spices of carrot cake in creamy ice cream form. A cooked base with real shredded carrots, cream cheese, cinnamon, and brown sugar, finished with toasted walnuts, coconut, and golden raisins.

4.5

(2 reviews)

Prep

Freeze

Total

24h 15m

Servings

Creami Program: Ice Cream

Estimated Nutrition (per serving)

Calories

Protein

Fat

Carbs

Estimates based on ingredient database. Actual values may vary.

Before You Begin

What Creami model do you have?

Allergen Warning — Contains: Dairy, Nuts

Always verify individual ingredient labels for specific allergen information.

Directions

Makes: 16oz · Servings: 4

In a medium saucepan, combine milk, heavy cream, shredded carrots, white sugar, brown sugar, and cinnamon. Stir over medium heat.

Pro Tip

Use finely shredded carrots for the smoothest texture — a microplane or fine box grater works best.

Simmer for 5 minutes until the carrots are soft.

Pro Tip

Keep the heat at medium-low to avoid scorching the cream. Stir occasionally.

Remove from heat. Add cream cheese and vanilla extract, stirring until smooth and fully combined.

Pro Tip

Softened cream cheese blends in more easily — let it sit at room temperature for 10 minutes beforehand.

Pour the base into a Ninja Creami pint container and let it cool to room temperature. Freeze for 24 hours.

Pro Tip

Place on a flat, level surface in the coldest part of your freezer. Do not add mix-ins yet.

Process using the Ice Cream function.

Pro Tip

If the machine struggles or the pint spins freely, let it sit at room temperature for 5 minutes before retrying.

Make a small hole in the center. Add toasted walnuts, shredded coconut, and golden raisins. Process using the Mix-In function.

Pro Tip

Create a hole down to about halfway. Don't overfill — the blade needs room to distribute the mix-ins evenly.

Common Questions

How long does Carrot Cake Ice Cream last in the freezer?

Once processed in the Ninja Creami, Carrot Cake Ice Cream is best enjoyed immediately for the creamiest texture. You can refreeze it for up to 2 weeks — just let it sit at room temperature for 5-10 minutes before re-processing with the Re-Spin function.

Which Ninja Creami models can make Carrot Cake Ice Cream?

This recipe works with all Ninja CREAMi models — the 7-in-1 (NC301), Deluxe, XL Deluxe 11-in-1 (NC501), and Scoop & Swirl (NC701). It also works with discontinued models like the Breeze (NC100) and original 5-in-1 (NC300). The ingredients are sized for a standard 16oz pint. If you have a 24oz Deluxe or XL Deluxe model, use our built-in ingredient scaler to adjust the quantities up.

What if my ice cream comes out crumbly?

This is normal after the first spin. Select the Re-Spin function for a smoother, creamier result. If it's still crumbly after two re-spins, let the pint sit at room temperature for 3-5 minutes, then try again.

How much extract should I use? Can I add more for stronger flavor?

Extracts are highly concentrated — a little goes a long way. Start with the amount listed and taste the base before freezing. You can always add more, but you can't remove it. Peppermint extract is especially potent — even 1/4 teaspoon extra can make it overpowering.

Why does this recipe use cream cheese?

Cream cheese is a Ninja Creami secret weapon — it acts as a natural stabilizer, preventing icy texture and creating an incredibly smooth, scoopable result. Make sure to soften it completely (microwave 10-15 seconds) and whisk until smooth before adding other liquids.

What kind of milk should I use? Is whole milk the same as homo milk?

Yes — whole milk, homogenized milk (homo milk), vitamin D milk, and full-fat milk are all the same thing: 3.25% milk fat (MF). Do NOT substitute with 2%, 1%, or skim/0%. The fat is critical for creamy texture. International equivalents: UK "full-fat milk" (3.5%), Australia "full cream milk" (3.4%), France "lait entier" (3.5%). All work perfectly.

What's the difference between heavy cream, heavy whipping cream, and whipping cream?

Heavy cream and heavy whipping cream are the same thing: 36% milk fat (MF). Use either interchangeably. Whipping cream (30-35% MF) works well too, slightly lighter. Half-and-half (10-12% MF) — do NOT use as a substitute. International equivalents: UK "double cream" (48% MF — use 3/4 the amount), Australia "thickened cream" (35% MF), France "crème entière" (30-40% MF).

Can I substitute a different sweetener for granulated sugar?

Sugar does more than sweeten — it lowers the freezing point and prevents icy texture. You can substitute with: allulose (best for keto — doesn't crystallize when frozen), coconut sugar (1:1 swap but darker color), or monk fruit blend (1:1 swap). Avoid liquid sweeteners like honey or maple syrup as a full replacement — they change the liquid ratio.

How would you rate this recipe?

4.5 average from 2 ratings

Browse Recipes: Ice Cream Recipes for Ninja Creami

Carrot Cake Ice Cream

Before You Begin

Directions

Common Questions

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