Yes, you read that right. Carrot cake ice cream. As in a cream cheese flavoured and spiced ice cream with chunks of carrot cake stirred in. Absolutely gorgeous. Now, we don’t buy store-bought cakes because 1) they tend to be soooo dry and 2) we really enjoy making cakes. But this time, we totally give you permission to use store-bought cake. In fact, you must use the dryest cake you can find. This is so that the chunks of cake maintain their shape and don’t get lost in the ice cream completely. (Although it will still taste wonderful.)
Now as we made this, we were very aware that we were adding nearly a whole cake to an already luxurious ice cream. This is why we’ve named it “Decadent Carrot Cake Ice Cream” – as in, be forewarned, this will straight to your hips, your thighs, your arms, your face, your eyelids, your ankles…this isn’t diet food. So for us, this is going straight into the freezer and will wait for us patiently until we’re done with the Whole30. Best reward ever.
We used our easy ice cream technique and maybe one day we’ll actually use the traditional ice cream method – but for now this is totally foolproof! We like certainty in our lives, especially when it comes to food. You can even add chopped pecans or walnuts…or even raisins, depending on how you like your carrot cake.
Makes a large container of ice cream
300ml double cream
200g condensed milk
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1 tsp vanilla essence
300g carrot cake (we used 3/4 Waitrose carrot cake)
- In a large bowl, add the double cream, condensed milk, cinnamon, ginger, nutmeg and vanilla. Whip for about 15-20 minutes until the mixture has doubled and has the consistency of a thick custard.
- Cut the cake into chunks (with the frosting intact if it has any!) and fold carefully into the mixture.
- Freeze overnight or for at least 6-8 hours until frozen solid.
- Enjoy whenever you like!
So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.