Happiness is a scoop of ice cream on a warm day. Elation is a scoop of carrot cake ice cream! Turn a good day into an even better one with this carrot cake ice cream which is so easy to make and worth every spoonful.
Ingredients:
- 1 cup shredded carrots
- 2 tablespoons unsalted butter
- 5 ounces cream cheese, softened
- 1 can sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- 1 ½ teaspoon cinnamon, ground
- ½ teaspoon ginger, ground
- ¼ teaspoon cloves, ground
- ½ teaspoon nutmeg, ground
- ½ cup toasted pecans, chopped
- 6 golden Oreos, crushed
Instructions:
- Combine the shredded carrots, sugar, cinnamon, ginger, cloves, and nutmeg in a small saucepan and cook on medium-low heat until the carrots are soft. Add a tablespoon of water if needed to help it cook down. Stir frequently to prevent burning and set aside to cool once cooked.
- In a large bowl, combine the 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 and vanilla, and whisk well.
- Whisk cream in a chilled bowl until it forms medium-stiff peaks.
- Pour the condensed milk mixture into the whipped cream. Add in the carrots, pecans, and crushed Oreos, and fold. Line a loaf tin with parchment paper and transfer the mixture.
- Top with extra nuts, Oreos, and whatever you like. Cover and freeze for at least 9 hours or overnight.
