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Carrot Cake Ice Cream

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 90

Description

Delicious homemade Carrot Cake Ice Cream made with an ice cream maker. If you like carrot cake, you will love this ice cream.

Ingredients

Scale

For the rum raisins (optional)

  • 2 tbsp. raisins
  • 1–2 tbsp. rum

For the pecans

  • 1 tbsp. butter, melted
  • 3.5 oz. (100g) pecans
  • 2 tbsp. brown sugar
  • 1 tsp. ground cinnamon
  • pinch of salt

For the candied carrots

  • 5 oz. (140g) carrots, grated
  • 1/2 cup (100g) sugar
  • 1 cup (250ml) water

For the ice cream base

  • 8 oz. (230g) cream cheese
  • 7 oz. (200g) sour cream
  • 1/4 cup (50g) sugar
  • 1 tsp. organic lemon zest

Instructions

  1. Add the raisins and rum to a small bowl or glass, cover and let soak over night.
  2. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Melt the butter and add together with the pecans to a small bowl – mix until the pecans are evenly covered with the melted butter. Mix the sugar with cinnamon and salt and then add to the bowl with the pecans and mix until evenly coated. Place on the prepared baking sheet and toast for about 10-12 minutes. Take out of the oven and let cool down completely, then chop coarsely.
  3. Grate the carrots finely, then add together with the sugar and water to a small pot and bring to a boil. Let simmer for about 20-25 minutes until the water in the pot is more or less a thick syrup and the carrots look very glossy. Make sure not to burn the carrots – stir from time to time. Drain the carrots and let cool down completely.
  4. Mix the cream cheese with sour cream, sugar, and lemon zest in a small bowl until smooth and well combined. Add the mix to your ice cream maker and let freeze. With my machine, it took about 20 minutes. Add the raisins (optional), the cooked carrots and about half of the chopped pecans and mix it with the ice cream – let the machine continue for another 10-15 minutes so everything is well combined and smooth. Fill into a small bowl, sprinkle the remaining pecans on top and place in the fridge until firm before serving.

Notes

  • Enjoy freezin’!

Nutrition

  • Serving Size: 6

Find it online: https://baketotheroots.de/carrot-cake-ice-cream/