🍦 Carrot Cake Ice Cream 🥕

🥕 Ingredients

• Base: 2 cups heavy whipping cream (cold), 1 can (14 oz) sweetened condensed milk, 1 tsp vanilla extract.

• The “Cake”: 1 cup finely grated carrots, ½ cup crushed pecans or walnuts, ½ cup raisins (optional).

• Spices: 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg.

• The Swirl: 4 oz softened cream cheese mixed with 2 tbsp powdered sugar.

👩‍🍳 Instructions

1. Prep the Carrots: To ensure the carrots aren’t too “crunchy” when frozen, sauté the grated carrots in a pan with a splash of water or butter for 3-5 minutes until softened. Let them cool completely.

2. Whip the Cream: In a large bowl, whip the heavy cream until stiff peaks form. This provides the airy structure for your ice cream.

3. Fold the Base: Gently fold the sweetened condensed milk, vanilla, and all the spices into the whipped cream. Be careful not to deflate the mixture; use slow, sweeping motions.

4. Add Mix-ins: Fold in your cooled carrots and nuts.

5. The Cheesecake Swirl: Dollop the sweetened cream cheese mixture over the top and use a knife to swirl it through the batter. This mimics the classic cream cheese frosting.

6. Freeze: Transfer to a loaf pan, cover tightly with plastic wrap, and freeze for at least 6 hours (overnight is best).