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Carrot Cake Ice Cream
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Prep Time:
20 minutes
Cook Time:
6 minutes
Total Time:
26 minutes
Easy no-churn carrot cake ice cream - no ice cream maker needed.
Ingredients:
  • 1/3 cup chopped walnuts
  • 2 tablespoons butter unsalted
  • 1 1/4 cup finely shredded carrots
  • 1/3 packed cup brown sugar
  • 1/4 teaspoon kosher salt
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon ginger ground
  • 4 ounces soft cream cheese
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups heavy cream
  • 1/3 cup toasted chopped pecans
Instructions:
  • In a saucepan over medium heat, melt butter and add carrots, brown sugar, and salt. Cook and stir until carrots are just starting to soften, about 5 minutes. Add cinnamon and ginger, cook for 1 more minute. Remove from heat and allow to cool.
  • In a bowl, combine cream cheese, sweetened condensed milk, and vanilla extract until smooth. Stir in cooled carrot mixture and refrigerate until ready to use.
  • In a chilled glass or metal bowl, use an electric mixer to whip cream until medium-stiff peaks form. Stir in the cooled carrot-cream cheese mixture. Gently fold in chopped walnuts and pecans using a spatula.
  • Pour the mixture into a chilled airtight container. Press a piece of plastic wrap onto the surface of the mixture before covering with a lid. Freeze until solid, for at least 4 hours, preferably overnight.

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