Just imagine a dreamy, luscious, tangy-sweet cream cheese frosting, but in ice cream form. Now add moist, decadent, flavorful chunks of carrot cake, and finish with a drizzle of the best caramel sauce your two hands can make or wallet can afford. Mine is a magical carrot caramel, which I realized wasn’t a thing until I created it! I promise, this ice cream will blow your taste buds away. They will then regroup, join forces, and scream for another spoonful.
You’re welcome.
Okay, so you all know how much I loooooooooove to explain baking technique and lay each step of a creation at your proverbial feet! Well, not this time. Not because I don’t want to, because, I really, really, really enjoy it. And not because there’s isn’t time, because I have been known to forego sleep if I’m inspired (which is admittedly often, evidence by my numerous 1 am Instagram posts). The real reason you don’t need an explanation of techniques and steps is because it’s that simple!
Truly, it is. I promise. Watch.
Ingredients:
1, 8 ounce (226 grams) package cream cheese, at room temperature
1 can (396 grams/14 ounces) sweetened condensed milk
1 1/2 cups (354 milliliters/12 ounces) half and half
pinch of sea salt
2-3 cups of carrot cake cut in 1 inch cubes
Pour all of the above ingredients, except the carrot cake, in a blender, blend until completely smooth (approximately 1-2 minutes). Pour the liquid into an ice cream maker and churn according to the manufacturer’s directions.
Half way through the process, begin incorporating the carrot cake, a few cubes at a time. Freeze the ice cream until it has set and serve with a drizzle of caramel sauce.
How easy was that? Don’t be fooled, though simple in technique, the result is gloriously delightful!
