Carrot Cake Ice Cream

When I made this I had frozen carrot cake in my freezer. SOOOO, I decided to make carrot cake ice cream. I am not gonna lie this ice cream is very, very, very, very good. You need to make this. BUT, my recipe is altered so you do not need to have frozen carrot cake in your freezer. This also make 1 bread loaf pan worth of ice cream, so if that is too much or you simply can’t fit that in your freezer, I recommend cutting this recipe in half.

Ingredients:

Ice Cream base

• 2 cups heavy whipping cream

• 1 can sweetened condensed milk

• 8 ounces cream cheese (1 block), room temperature

• 1 teaspoon vanilla extract

• 1 tsp cinnamon, nutmeg

• 1/2 tsp ginger, cloves

• 1/2 teaspoon sea salt

• 3/4 cup chopped candied pecans or regular

  Carrot Cake Swirl

• 2 tbsp unsalted butter

• 1 1/4 cups finely shredded carrots

• 1/2 cup raisins

• 1/4 tsp cinnamon, nutmeg and ginger

• 1/3 cup brown sugar

• 1/4 tsp salt

  Directions:

• Combine butter, sugar, and carrots in a sauce pan and melt over medium heat. The carrots should be tender, this should take about 5 minutes. Season with cinnamon, ginger, and nutmeg. Cook for One more minute. Transfer to a different bowl and let cool for 15 minutes.

• In bowl whisk cream cheese, sweetened condensed milk, vanilla, and seasonings. Mix until combined, add in carrot mixture and combine. Put into fridge until needed.

• In separate bowl beat whip heavy cream until stiff peaks form, this will take about 3-4 minutes. Add in the carrot-cream cheese mixture and pecans, fold gently with a spatula. Store in air tight container in the freezer for at least 12 hours. Enjoy!