Please wait a bit while
Loanding
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
-
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.
-
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.
-
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.
-
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