Of all the cakes that could be converted into ice creams, carrot cake might not be the first cake that comes to mind, but this turned out incredibly well. This is a no-churn ice cream and you don’t need an ice cream maker.
Ingredients
- unsalted butter: 2 Tbsp
- 1/4 cups finely shredded carrots: 1 piece
- brown sugar: 0.33333 cup
- kosher salt: 0.25 tsp
- 1/4 teaspoons cinnamon: 1 piece
- ground ginger: 0.5 tsp
- ounces soft cream cheese: 4 piece
- (14 ounces) sweetened condensed milk: 1 can
- vanilla extract: 1 tsp
- 1/4 cups heavy cream: 2 piece
- chopped pecans: 0.33333 cup (toasted)
- walnuts: 0.33333 cup (chopped)
Metric Conversion
Stages of cooking
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Combine butter, carrots, brown sugar, and salt in a saucepan over medium heat. Cook and stir until carrots are just getting tender, about 5 minutes. Season with cinnamon and ginger. Cook for 1 more minute. Turn off heat, and let cool.
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Meanwhile, whisk together cream cheese, sweetened condensed milk, and vanilla extract in a bowl until smooth. Stir in cooled carrot mixture and transfer to the refrigerator until needed.
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Beat cream in a chilled glass or metal bowl with an electric mixer until medium-stiff peaks form. Add cooled carrot-cream cheese mixture and whisk into the whipped cream. Fold in chopped walnuts and pecans with a spatula.
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Transfer mixture into a chilled airtight container and place a piece of plastic wrap directly onto the mixture. Cover with a lid and freeze until solid, at least 4 hours, but best overnight. Chef John
