Carrot cake ice cream
Serves 8
20 mins prep
0 mins cook
480 mins
20 mins total
This carrot cake ice cream is creamy, tastes exactly like carrot cake, and you don’t need an ice cream maker! It’s no churn and is full of that warm, fragrant, carrot flavour that a carrot cake has. I added golden oreos and toasted pecans but you can add chocolate chips, raisins, and/or walnuts if you prefer.
2 servings
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Combine shredded carrots, sugar, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Cook on medium-low and cook until carrots are soft and mixture is fragrant. Add a tablespoon of water if needed to help it cook down. This will take about 5 minutes. Stir frequently so it doesn’t burn. Set aside to cool.
⅕ 1 shredded carrots⅕ 2 butter⅕ 1/3 brown sugar⅕ 1 cinnamon⅕ ½ ginger⅕ ¼ cloves⅕ ½ nutmegIn a large bowl combine cream cheese and half the condensed milk. Mix well and use a whisk to beat out any lumps. Add the rest of the condensed milk, vanilla, and whisk well.
⅕ 5 cream cheese⅕ 1 sweetened condensed milk⅕ 1 pure vanilla extractWhisk cream in a chilled bowl until medium-stiff peaks. You can do this by hand but it may take a while.
⅕ 2 heavy whipping creamPour condensed milk mixture into whipped cream. Add carrot mixture, pecans, crushed oreos, and any other mix-ins you like into the ice cream. Fold and transfer to a loaf pan. Line the loaf pan with parchment paper if you’d like to remove the ice cream after freezing.
⅕ ½ toasted pecans⅕ 6 golden oreosTop with extra nuts and oreos, cover, and freeze for at least 9 hours or overnight. The ice cream is ready when it’s fully frozen. Scoop and serve!
