This post may contain affiliate links. For more information, read my disclosure policy.

Just one slice of this Carrot Cake Ice Cream Cake Recipe will wow anyone! Especially yourself when you made it completely from scratch, even the ice cream. Whether you make this with my carrot cake recipe or your favorite flavor, you’ll learn how to make an ice cream cake the easy way!. 

carrot cake covered in white frosting and cinnamon.


Carrot Cake Ice Cream Cake

You are not going to believe me when I say this, but this is the BEST carrot cake ice cream cake I have ever made. It’s basically my Best Carrot Cake Recipe but with homemade ice cream layers. 

I find that this layered ice cream cake recipe is perfect for when you want homemade ice cream AND cake.  But let’s be honest here… when are you NOT in the mood for ice cream cake? You are going to be so proud of yourself after making this cheesecake ice cream recipe.

Why you’ll love this recipe

  • An ice cream cake recipe is perfect for any occasion – and this recipe is easy to make from scratch with no churn ice cream!
  • It’s a fun new way to make carrot cake – like those carrot cake cheesecakes you see but with ice cream instead!
  • This easy to follow ice cream cake recipe includes other variations to switch things up!

Ingredients Needed

  • Sweetened condensed milk: if you’re a regular here then you know how much I love sweetened condensed milk
  • Cream cheese: my secret to achieving the creamiest homemade ice cream 
  • Cold heavy whipping cream: You’re going to make whipped cream for the ice cream and for the frosting.
  • Vegetable oil: perfect for making all your baked desserts moist and so soft to the bite
  • Applesauce: using unsweetened applesauce adds moisture to the cake with a bit less oil.
  • Brown sugar and Granulated sugar: to sweeten the cake – I love using both. Brown sugar adds moisture to any recipe.
  • Cinnamon: this is the highlight of the carrot cake for me 
  • Carrots: freshly shred your carrots instead of store-bought 
  • Chopped pecans (optional): this will elevate your cake with a yummy nutty flavor

Click to see the recipe card below for full ingredients & instructions!

process shot of carrot cake ice cream cake.
process shot of carrot cake ice cream cake.
process shot of carrot cake ice cream cake.
process shot of carrot cake ice cream cake.
process shot of carrot cake ice cream cake.
process shot of carrot cake ice cream cake.

How to make an Ice Cream Cake:

  • Beat heavy whipping cream until stiff peaks form. Beat cream cheese in a large bowl until smooth with a hand mixer. Beat in sweetened condensed milk. Switch to a wooden spoon or spatula and stir in vanilla. Fold in whipped cream.
  • Line a round cake pan with plastic wrap, making sure some of it hangs over the sides. Place ice cream in the prepared pan. Cover and freeze for at least 4 hours or overnight. 
  • Stir the eggs, oil, applesauce, and vanilla together. Then stir in the sugars. Add salt, baking powder, baking soda, and cinnamon and stir until they are just mixed in.
  • Add flour and stir until smooth. Stir in pecans (if using) and carrots.
  • Pour the cake batter evenly into pan(s). Bake at 350°F for about 30-40 minutes or until a toothpick comes out clean.
  • Once the cake layers cool we’re going to torte the cake, which means cut the cake layer in half.
  • Then assemble the cake: remove ice cream from the pan and remove plastic; place it on top of the cake layer. Top with a second cake layer. Do a thin layer of frosting all over the cake (the “crumb coat”) to pick up any stray crumbs. Freeze at least one hour. Do a second coat of frosting, thicker, over the first coat. Decorate as desired. 
carrot cake covered in white frosting and cinnamon.

Variations

  • This method works with any cake and ice cream. Use my vanilla cake or chocolate cake recipe if you prefer.
  • Instead of homemade ice cream, you can use ice cream from the store – one container – and prepare it in a cake pan like I did with my homemade version.
  • No churn ice cream is the perfect easy homemade recipe – I have tons of flavor options!
  • Use whipped cream frosting in place of the plain whipped cream for a fun flavor twist.
carrot cake covered in white frosting and cinnamon.

Expert Tips

  • To decorate your ice cream layered cake, add some chopped toasted pecans to the outside of the cake.
  • Have an extra 5 minutes to elevate your ice cream layered cake? Try this quick and easy 5 Minute Hot Fudge Sauce Recipe. 
  • Skip making your own ice cream and use one container of vanilla ice cream instead.
  • You can bake the cake in two 8-inch cake pans if you don’t want to deal with torting your cake layer.

FAQs

What is the frosting on ice cream cake made of?

The frosting is made out of cream cheese! 

How long does ice cream cake last?

Cake layers and ice cream can be frozen separately up to a month before assembling the cake. Freeze the cake layers wrapped well in plastic wrap.

Can I use store bought ice cream?

Yes! Feel free to use any of your favorite ice cream flavors for this ice cream cake recipe.

carrot cake covered in white frosting and cinnamon.

Carrot Cake Ice Cream Cake

5 from 6 votes
My favorite carrot cake recipe with a cream cheese ice cream layer and topped with cream cheese whipped topping! The perfect cake for spring!

Recipe Video

Prep Time 1 hour
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours 40 minutes
Yield 12 servings
Serving Size 1 serving
Rate RecipePrint Recipe

Ingredients
 

For the Ice Cream:

  • ½ (14 ounce) can sweetened condensed milk (just over ½ cup)
  • 4 ounces (113g) cream cheese
  • ½ teaspoon vanilla extract
  • 1 cup cold heavy whipping cream

For the Cake:

  • 2 large eggs
  • ½ cup (118ml) vegetable oil
  • 4 ounces unsweetened applesauce (by weight; just under half cup)
  • 1 teaspoon vanilla extract
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup flour
  • 1 heaping cup shredded carrots from about 2 med/large carrots
  • ½ cup chopped pecans optional

For Frosting:

  • 2 cups cold heavy whipping cream
  • 3 tablespoons (21g) powdered sugar
  • 1 teaspoon vanilla extract
  • Chopped pecans optional
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Instructions

Ice Cream:

  • Beat heavy whipping cream until stiff peaks form.
  • Beat cream cheese in a large bowl until smooth with a hand mixer. Beat in sweetened condensed milk. Switch to a wooden spoon or spatula and stir in vanilla. Fold in whipped cream.
  • Line an 8-inch round cake pan with plastic wrap, making sure some of it hangs over the sides. Place ice cream in the prepared pan. Cover and freeze for at least 4 hours or overnight.

Make the Cake

  • Preheat oven to 350°F. Grease and flour one or two 8-inch cake pans.
  • Stir together eggs, oil, applesauce, and vanilla. Stir in sugars. Add salt, baking powder, baking soda, and cinnamon and stir until they are just mixed in. Add flour and stir until smooth. Stir in pecans (if using) and carrots.
  • Pour batter evenly into pan(s).
  • Bake for 20-40 minutes (depending on number of pans and pan size) until a toothpick comes out clean.
  • Cool completely before removing from pans.

Assemble the Cake

  • Add cold heavy cream to a large bowl and whip until stiff peaks form, adding in powdered sugar and vanilla during mixing.
  • If you used one cake pan, torte the cake by cutting it in half horizontally. Place one half on the cake plate.
  • Remove ice cream from pan and remove plastic; place it on top the cake layer. Top with second cake layer.
  • Do a thin layer of frosting all over the cake (the "crumb coat") to pick up any stray crumbs. Freeze at least one hour.
  • Do a second coat of frosting, thicker, over the first coat. Decorate as desired. Optional: add some chopped toasted pecans to the outside of the cake.
  • Serve immediately or freeze. Once the frosting is frozen you can cover the cake with plastic wrap and keep in the freezer for up to a month.

Recipe Notes

  • Cake layers and ice cream can be frozen separately up to a month before assembling cake. Freeze cake layers well wrapped in plastic wrap.
  • If you prefer, substitute two 8-ounce containers cool whip in place of the 2 cups heavy whipping cream in the ice cream.
  • You can make the cake in one 8×3-inch round cake pan (3-inch sides; the cake gets tall) or two 8-inch round pans. You can also use one 9-inch round pan or two 6-inch round pans.

Recipe Nutrition

Serving: 1serving | Calories: 482kcal | Carbohydrates: 32g | Protein: 5g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 205mg | Potassium: 188mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1902IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Other Ice Cream Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
5 from 6 votes (5 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




100 Comments

    1. The carrots, applesauce, and oil are designed to keep the cake moist. If it’s too dry for you, you can always try adding a little bit more oil or some water to the batter, but I’m not sure how that will make a difference in the end product. ๐Ÿ™‚

      Reply

  2. Dorothy, this looks delicious. I need this in my life so definitely planning a carrot cake day! Thank you!

    Reply