All of the incredible taste of carrot cake with cream cheese frosting, but in a low fat and high protein ice cream. Ninja CREAMi Carrot Cake Ice Cream is thick, creamy and scoopable, with little pieces of carrot and crunchy nuts running through it. It tastes like carrot cake batter meets frozen yogurt.
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Carrot cake has got to be one of my favourite cakes. Such an intense flavour and all the different texture. Plus, it has vegetables in it - so that has to be a good thing!
Whilst adding carrot to ice cream might seem a bit unusual, it really does work. It adds a lovely texture and really does make you think you are eating carrot cake with ice cream - it's just all rolled into one with this Ninja CREAMi carrot cake ice cream.
Looking for more Ninja Creami recipes? Why not try our delicious Ninja Creami Chocolate Peanut Butter Ice Cream, quicker than usual Ninja Creami Chocolate Fudge Ice Cream or our refreshing Ninja Creami Berry Sorbet?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Greek yogurt - We used fat free, but you can use a higher fat percentage.
- Milk - Any milk will work here.
- Cream cheese - We used reduced fat, but full fat will give a creamier flavour.
- Maple syrup - This can be swapped for honey.
- Vanilla - Make sure it is vanilla extract and not essence.
- Spices - Nutmeg, cinnamon and ginger. You can adapt these depending on your preference.
- Protein powder - This is the protein powder we use, but feel free to use your favourite.
- Carrot - Orange carrots.
- Nuts - We used pecans, but walnuts work well too in this Ninja CREAMi carrot cake ice cream.
Variations/Add-ins
Classic flavour - Add a small handful of raisins or sultanas with the carrot and pecans. They add sweetness and chewiness, but keep the amount modest so the texture does not become too dense.
Extra crunch - Swap the pecans for walnuts, almonds or hazelnuts. Toasting the nuts first gives a deeper flavour.
Dessert style - Add crushed digestive biscuits, Biscoff biscuits or graham crackers on the Mix-In setting. This gives the ice cream a cake crumb texture.
Sweeter - Add white chocolate chips, chopped dates or a drizzle of caramel sauce after spinning. These make it more indulgent, so they are best if you want this to feel more like a dessert than a high-protein snack.
Cream cheese frosting - For more cream cheese frosting flavour, add an extra 10-15 grams cream cheese to the base, or serve with a small spoonful of sweetened cream cheese yogurt on top.
How To Make Carrot Cake Ice Cream
- Step 1: Put all of the ingredients (except the carrot and nuts) into the Ninja CREAMi pint container. Mix well.
- Step 2: Put the lid on the tub and freeze for 24 hours.
- Step 3: Remove the lid and put the frozen pint tub into the outer bowl and put on the outer bowl lid. Put into the Ninja Creami machine and set to the Frozen Yogurt setting and spin.
One spin should be sufficient to achieve the perfect texture. If it is still crumbly, re-spin 1-2 times.
- Step 4: Use a long thin spatula or palette knife to make a well in the centre of the ice cream. Fill the well with the carrot and nuts.
- Step 5: Put the tub back into the outer bowl and replace the lid. Return to the machine and process on the Mix-In setting.
Serving Suggestions
Serve it in a bowl with extra chopped pecans and a small drizzle of maple syrup.
Sundae - For a carrot cake sundae, top with crushed biscuits, a few raisins and a spoonful of Greek yogurt mixed with a little cream cheese and vanilla.
Fruit - It is also good served with warm stewed apples, roasted pears or banana slices.
For a more indulgent option, sandwich a scoop between two soft cookies or serve it alongside a slice of warm banana bread.
How To Store Leftovers
The ice cream will harden again when it goes in the freezer, so we would recommend keeping it in the Ninja container, so it can be re-spun again when you are ready to eat the leftovers
Dannii's Top Tips
- Use finely grated carrot rather than thick shreds. Fine carrot mixes in more evenly and gives a better carrot cake texture.
- Pat the grated carrot dry with kitchen paper before adding it. Carrot contains a lot of moisture, and removing the excess helps prevent icy pockets.
- Do not add the carrot and pecans before freezing. They are better added after the first spin so they keep their texture.
- Make sure the base is frozen for a full 24 hours. If it is not fully frozen, the CREAMi machine will not process it properly.
- Freeze the pint tub on a level surface. A flat frozen base spins more evenly.
- If the ice cream is crumbly after the first spin, it is not ruined. This is common with lower-fat, high-protein CREAMi recipes. Re-spin once or twice, adding a splash of milk only if needed.
- Do not overfill the mix-in well. Around 2-3 tablespoon of total mix-ins is usually enough for one pint.
- For the creamiest result, use a thicker Greek yogurt and a protein powder you already like the taste of, as you will be able to taste it.
More Ninja CREAMi Recipes
If you've tried this Carrot Cake Ice Cream recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Ninja CREAMi Carrot Cake Ice Cream
Ingredients
- 250 g (1.25 cups) of 0% Fat Free Greek yogurt
- 125 ml (0.5 cup) of Skimmed milk
- 2 tablespoon of Light cream cheese
- 1 teaspoon of Vanilla extract
- 3 tablespoon of Maple syrup
- 1 tablespoon of Vanilla protein powder
- 0.5 teaspoon of Ground cinnamon
- 0.5 teaspoon of Ground ginger
- 0.5 teaspoon of Ground nutmeg
- 1 pinch of Sea salt
- 70 g (2.5 oz) of Carrot - peeled and grated weight
- 25 g (0.25 cup) of Pecans
Instructions
- Put all of the ingredients (except the carrot and nuts) into the Ninja CREAMi pint container and mix well.
- Put the lid on the tub and freeze for 24 hours.
- Remove the lid and put the frozen pint tub into the outer bowl and put on the outer bowl lid. Put into the Ninja Creami machine and set to the Frozen Yogurt setting and spin.
- Use a long thin spatula or palette knife to make a well in the centre of the ice cream. Fill the well with the carrot and nuts.
- Put the tub back into the outer bowl and replace the lid. Return to the machine and process on the Mix-In setting.
Recipe Video
Recipe Tips
- Use finely grated carrot rather than thick shreds. Fine carrot mixes in more evenly and gives a better carrot cake texture.
- Pat the grated carrot dry with kitchen paper before adding it. Carrot contains a lot of moisture, and removing the excess helps prevent icy pockets.
- Do not add the carrot and pecans before freezing. They are better added after the first spin so they keep their texture.
- Make sure the base is frozen for a full 24 hours. If it is not fully frozen, the CREAMi machine will not process it properly.
- Freeze the pint tub on a level surface. A flat frozen base spins more evenly.
- If the ice cream is crumbly after the first spin, it is not ruined. This is common with lower-fat, high-protein CREAMi recipes. Re-spin once or twice, adding a splash of milk only if needed.
- Do not overfill the mix-in well. Around 2-3 tablespoon of total mix-ins is usually enough for one pint.
- For the creamiest result, use a thicker Greek yogurt and a protein powder you already like the taste of, as you will be able to taste it.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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