At the end of a long, hot day, there’s nothing better than a scoop (or several) of ice cream. While chocolate and vanilla will never go out of style, this carrot cake ice cream may have stolen the title of our new favorite. Here’s how to make it.
- 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
- 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.