Easter Ice Cream Recipe No Churn

If there’s something we should all be in favour of, is making ice cream season an all-round affair! And that’s why Easter ice cream should be a non-negotiable during this holiday, a true Easter treat!

While ice cream making can take time, I love a homemade ice cream recipe! Not everyone might have an ice cream maker, so what better way than making it without one? We have a passion for no-churn recipes like our lavender ice cream or easy sorbet recipe and this easy carrot cake Easter ice cream only adds to the list!

Is Easter ice cream a thing?

It might not be a thing everywhere, but you can buy cadbury ice cream, creme egg ice lolly or creme egg sunda. But it’s even better when it’s homemade! When you think ice cream you might think straightway to summer, but making ice cream for Easter is a great way to offer a dessert that won’t take long to make.

A dessert you can make in advance, that is easy to be liked by kids and adults. For something that is versatile, think about mini eggs ice cream or Easter candy ice cream, the options are endless. A dessert that you can refreeze and have another time if everyone is full after Easter lunch or dinner. What is better than that?

Why carrot cake-flavoured ice cream?

Carrot cake is one of my favourite desserts. And if a flavour screams Easter bunny to me, you got it, it’s carrot! And a dessert version of carrot is carrot cake, carrot muffins, cupcakes, whatever rows your boat! What I love most is how fragrant, soft and so delicious is carrot cake. Let’s not even mention that cream cheese frosting tops it up because I am already salivating!

Now imagine this delicious Easter ice cream in between two Easter cookies or even better, between the slices of a hot cross bun or even on brioche. Ice cream sandwiches for the win!

What ingredients do I need for this Easter ice cream?

All the ingredients you will need to this carrot cake no-churn Easter ice cream are mostly pantry items everyone will have. But let’s check out what you will need:

• shredded carrots: our main ingredient for this Easter ice cream recipe. You can either use already shredded carrots you can find at the shop or cut them yourself;
• unsalted butter: it’s not a big amount, but this will make sure the carrots will get all the flavours from the spices;
• water: just a tiny bit to add to the mix of carrots, spice and butter;
• brown sugar: it will be used to create the ‘carrot cake’ mix and flavour;
• ground cinnamon: all the spices will add that characteristic flavour and smell to your carrot cake ice cream;
• ground ginger;
• nutmeg;
• ground cloves;
• walnuts: a lot of recipes usually call for pecans, but I lived in the UK, where walnuts are rulers of most carrot cake recipes, and probably easier to get hold of even in smaller shops;
• cream cheese: could we forget that any carrot cake has a cream cheese frosting? Absolutely not! This will add creaminess and a bit of acidity to your Easter ice crea recipe;
• sweetened condensed milk: this and the whipping cream will create the ice cream base. Condensed milk provides a smooth and creamy texture, prevents icing crystals from forming when freezing and is a non-negotiable step in no churn ice cream;
• vanilla extract: just a touch added to your ice cream base;
• heavy whipping cream: last but not least, the other main ingredient of the ice cream base. Make sure to get medium stiff peaks when whisking it!

Can I substitute anything in this Easter ice cream recipe?

Most ingredients are non-negotiable in this recipe. Condensed milk and whipping cream are at the base of this ice cream recipe. The former controls the ice crystal size, and creaminess of the final product as well as the texture and freezing temperature. The latter can sometimes be substituted for a half and half, milk and yogurt and the like, but we never tried it.

You can substitute the kind of nut used inside. Instead of walnuts, you could work with pecans, a more popular carrot cake version. Carrots and spices are at the heart of this recipe in terms of flavour, so instead of changing them, going for another recipe might be best.

How to make this no-churn Easter ice cream recipe?

You will start in a small pan over low-medium heat. Add the carrots, sugar, cinnamon, ginger, nutmeg, cloves and water. Cook for 5 five minutes, or until the carrots have softened up. Stir often with a spatula or wooden spoon and when done, let it cool on the side.

In a large bowl, mix the cream cheese and add the condensed milk a bit at the time while whisking. When everything is incorporated, add the vanilla and whisk again.

In another bowl, with a hand mixer or by hand, whisk the whipping cream to medium-stiff peaks. Pour the condensed milk and cream cheese mix to it and fold from bottom to top. Add the carrot mixture and walnuts and fold them in.

Pour your mixture into a loaf pan, add more crushed walnuts on top and cover with cling film. Let it freeze for a minimum of six hours or best overnight. When you are ready to enjoy your ice cream, take it out of the freezer at least five minutes earlier, so it’s easy to scoop. Add any toppings or syrups and enjoy your Easter ice cream!  

Are there any other Easter ice cream flavours to make?

Absolutely! Pinterest is a power-house of Easter ice cream recipes that you can’t miss! Before the carrot cake ice cream, the idea was a classic mini egg one, but I couldn’t miss preparing one of my favourite desserts in ice cream form!

• bunny ears ice cream cones
• birthday cake ice cream
• hot cross buns ice cream sandwiches
• mini eggs ice cream
• cadbury creme eggs ice cream

What toppings can I use for this Easter ice cream recipe?

There are plenty of easy toppings for this Easter ice cream recipe, between the many:

1. Caramel Sauce: I think this would complement well the cream cheese and the spice;
2. Toasted Coconut: Toasted coconut adds a nutty crunch, texture and a hint of sweetness;
3. Crushed Pineapple: Pineapple pairs well with carrot cake flavors. Crush some pineapple pieces and spoon them over the ice cream for a tropical twist;
4. Chopped Nuts: Walnuts or pecans are classic additions to carrot cake. Chop them finely and sprinkle them over the ice cream for a crunchy topping (what we did, and it was delicious!);
5. Candied Carrot Strips: Thinly slice carrots and cook them in a mixture of sugar and water until they become candied, let them harden and decorate your ice cream;
6. White Chocolate Shavings: Shave some white chocolate using a vegetable peeler and sprinkle the shavings over the ice cream;
7. Edible Flowers: Choose edible flowers like pansies or violets to add a colourful and decorative element to your ice cream. And it will not only scream Easter, but also Spring;
8. Mini Chocolate Eggs and Peeps: In keeping with the Easter theme, consider topping your ice cream with mini chocolate eggs, peeps or Cadbury creme eggs. They add a fun and festive touch to the dessert;
9. Chocolate Sauce: It could be too much sweetness for it, but if you love chocolate you should try!

Easter Ice Cream

Cristina

Think of it as if carrot cake and ice cream had a baby. It’s fragrant, smells and tastes delicious and it’s the perfect Easter ice cream (or year round!) recipe to wow your guests! 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 8 hours hrs 15 minutes mins

Course Dessert

Servings 10 portions

Equipment

• Hand Mixer
• Ice Cream Scoop
• Tin Loaf

Ingredients

  

• Ice Cream
• 1 ½ cups shredded carrots
• 2 tbsp unsalted butter
• 1 tsp water
• ⅓ cup brown sugar
• 2 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• ⅛ tsp ground cloves
• 145 g cream cheese
• 300 ml sweetened condensed milk
• ½ tsp vanilla extract
• 2 cups heavy whipping cream
• ¾ cup walnuts

Toppings:

• crushed walnuts
• caramel sauce

Instructions

 

• In a small pan, add the carrots, sugar, cinnamon, ginger, nutmeg, cloves and water. Cook over low-medium heat, for 5 five minutes, or until the carrots have softened up. Stir often and when done, let it cool.
• In a large bowl, mix the cream cheese and add the condensed milk a bit at the time while whisking. When everything is incorporated, add the vanilla and whisk again.
• In another bowl, with a hand mixer or by hand, whisk the whipping cream to medium-stiff peaks.
• Then pour the condensed milk and cream cheese mix into it and fold it from bottom to top. Add the carrot mixture and walnuts and fold them in.
• Pour your mixture into a loaf pan, add more crushed walnuts on top and cover with cling film. Let it freeze for a minimum of six hours or best overnight.
• When you are ready to enjoy your ice cream, take it out of the freezer at least five minutes earlier, so it’s easy to scoop. Add any toppings or syrups and enjoy you Easter ice cream!  

Keyword easter ice cream

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Any other Easter recipes to try?

Oh, we do have plenty of Easter recipes that can take you from an easy appetizer right to an Easter dessert and everything in between:

• Easter candy charcuterie board;
• Sicilian Cuddura, or Easter bread;
• Super easy Easter charcuterie board ideas;
• Easy Easter cheese board;
• Mini Egg blondies;
• Broccoli & asapragus soup;
• Easter fudge;
• Mini Egg thumbprint cookies

Hope you have enjoyed this no-churn Easter ice cream recipe and that it will be a hit with your guests if you get too try it for the Easter holidays (or any time of year!).

Have you ever tried an Easter ice cream recipe? Do you like carrot cake ice cream? Let me know in the comments!

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