Lift up your hands!
... And reach for a spoon! Get ready to be blown away with flavorrrrrr!
I mean for reals, carrot cake does not get enough credit. It is a quintessential fall dessert with its rustic coloring, crunch of pecans, chewy raisins, savory carrot, and perfectly spiced taste. Don't even get me started on that cream cheese frosting. If it were acceptable to eat it by the bowlful I would have it for breakfast, lunch, and dinner every darn day. Alas that would be terrible for someone with lactose intolerance and a low metabolism. Life isn't fair!
Carrot cake is a tried and true classic, baby, even if it doesn't get enough praise. But it was time for an update! With New York experiencing an unexpected, late heat wave (70+ in November?!) I decided to mix the classic flavors and textures of carrot cake with my all time favorite comfort food: ice cream. Despite my inability to easily digest lactose, there is nothing quite as dreamy to me as a frozen treat.
What could be better than the creaminess of a rich cream cheese frosting combined with warm autumnal spices for an ice cream base and the crunch and texture of carrot cake fillings? NOTHING. Nothing I tell you! It's all the best parts of carrot cake combined into a scoop of cold indulgence.
If you're feeling like you need a little fall indulgence this is the perfect treat for you. In my opinion it would go wonderfully paired with a little pumpkin pie or as a closing dish of the upcoming Thanksgiving feast. Can I get a "yumtown"?!?!
Whatever the occasion, this easily sourced ice cream would be a wonderful one to your repertoire. I can't wait to hear what you think!
Carrot Cake Ice Cream
- 1 cup heavy cream
- 3/4 brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 2 teaspoons gelatin
- 8 oz cream cheese
- 1 1/2 cup heavy cream (or half and half or evaporated milk)
- 1/4 cup chopped pecans
- 1/3 cup raisins
- 1/3 cup grated and cooked carrot
- 1/3 shredded coconut
In a thick bottomed pot warm 1 cup of heavy cream over a low heat. Whisk in brown sugar, cinnamon, ginger, and nutmeg until combined. Add in two teaspoons of gelatin and whisk over low heat for 2 min. Remove from heat.
In a mixing bowl, whip cream cheese with a hand mixer until fluffy. Blend it warm cream and mix until combined. Add in remaining 1 1/2 cup cold heavy cream (or alternative) and mix. With a whisk, gently add in chopped pecans, raisins, cooked carrot, and coconut. Cover bowl with plastic wrap and place in the freezer for thirty to sixty minutes.
Pour cream mixture into ice cream maker and churn according to manufacturers instructions. For my standard cuisinart, it took me about 20 minutes to get a desired thick consistency. Place ice cream in airtight, sealed container and freeze for four to eight hours before serving. Enjoy and try not to eat it all in one sitting!