Carrot Cake Ice Cream

I said I’d give you funky..and we got FUNKY.

Carrot cake ice cream was the perfect out-of-the-box Easter ice cream but i’ll be honest, I was extremely worried this would taste too weird to be wonderful but I WAS SO SO WRONG.

The perfect pairing of spices, slow cooked carrots, sweet and fresh ginger, candied walnuts and good ol’ rum raisins will make this an unforgettable dessert for you to bring to the table.

You’ll need an immersion blender for this one and in case you have no idea what the fuck that is, its the blender stick- thingy that most people use for soups. (Really professional description, I know.) I didn’t have one, of course, but for some reason my 24 hour RiteAide down the street has this weird section of shitty kitchen appliances and they had one beat up looking immersion blender left at 3 am, so that’s what I got and it worked like the best of em’!

If you don’t happen to have a 24 hr RiteAide to solve all your strange problems, when you get to the blending step in this recipe, just pour all your ingredients into a standard blender until its all smooth and ready to roll.

ALSO – I mentioned in my Peanut Butter Chocolate Easter Egg Bon Bons post that I bought an ice cream cone holder on amazon, AND I AINT LYIN. I had this specific picture in mind when I bought it and I’m obsessed. Get ready for cone pictures galore cause this thing is da bomb.

*Fun fact – Did I ever tell you guys Mama makes ice cream too? She even has a waffle cone maker at home and spoils the hell out of all us.

I looooove to decorate (how many times have I mentioned that here?? too many??). This recipe I wanted to be a cute little play on the use of ‘carrots’ as well as Easter so I dipped some waffle cones in some orange white chocolate and made some green white chocolate spurts to act like my green carrot tops and TADA! CARROT CONES! They came out so freakin cute!!

Bare with me with my pictures, I’m very much still learning. And as always, I’m open for suggestions on any of this shit people, seriously, I’m literally just winging this all as I go.

Do me a favor and harass @Food52 for me? I love them to death and this recipe is adapted from their Ice Cream and Friends book and I would diiiiiieeeee if they knew I existed. (see next photo for my attempts during my video tutorials)

Have I told you I love you lately?? — cause I doooooooo.

Stay screamin’ xox

follow my madness on instagram —- @danifishbein

Recipe adapted from Food52’s Ice Cream and Friends


For the carrots:

12 ounces (about 3 big ones) carrots

3 tbsp brown sugar

2 tbsp unsalted butter

2 tbsp freshly grated ginger

1 tsp vanilla

1 tsp ground cinnamon

1/4 tsp ground nutmeg

For the rum raisins:

2 tbsp dark rum

1/3 raisins

For the candied walnuts:

3/4 cup walnuts

1 tbsp egg white

1 tbsp brown sugar

For the ice cream:

1 1/2 cups heavy cream

3/4 cup whole milk

1/2 cup (+ 2 tbsp) sugar

4 egg yolks

1 cup mascarpone cheese (at room temp)

4 ounces cream cheese (at room temp)

1 tbsp dark rum

1 tsp vanilla extract


  1. Coarsely chop carrots and add to a saucepan with all ingredients for the carrots plus 1/2 cup of water.
  2. Cover and cook until carrots are tender (about 20 mins. – add some water if you feel it needs).
  3. To make the rum raisins, bring the rum and 1/2 cup of water to a simmer and then take off the heat and throw in your raisins.
  4. Cover your raisins and let sit for 30 minutes. Strain the raisins and discard the liquid.
  5. For the walnuts, heat your oven to 350 degrees (F).
  6. Toss your walnuts in your egg white and brown sugar and pop in the oven for about 10 minutes (keep your eyes on this cause shit goes south real quick!)
  7. Let cool, coarsely chop.
  8. For the ice cream, whisk together the heavy cream, milk, and sugar and bring to a simmer.
  9. Whisk your egg yolks with the 2 tbsp of sugar in a small bowl and temper into your warm sugar liquid.
  10. Heat the egg/cream mixture on medium/low heat until custard is thick enough to coat the back of the spoon. Take off heat.
  11. Add the carrots, their liquid, mascarpone cheese, cream cheese, vanilla and rum to the pot.
  12. Using an immersion blender, blend the ingredients until smooth.
  13. Strain through a mesh strainer and chill until cold and ready to churn in your machine!
  14. With two minutes left to churn, add in your chopped candied nuts and your raisins!
  15. ENJOY!

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