Tuesday, March 24, 2015

Carrot Cake Ice Cream

 
Homemade Carrot Cake Ice Cream | Cooking on the Front Burner

Do you have a favorite kitchen appliance?  Do you keep it out so you see it and use it?   I love my ice cream maker but sadly I don't use it enough.  But I'm about to change that by experimenting with some new recipes this year.  I bought a Cuisinart a couple years ago just because I thought I needed one and up until now, well, I've made about 3 ice cream recipes (and all vanilla!)   Today is number 4 and it tastes fantastic - a carrot cake in an ice cream form.

You might have noticed that last week I made Carrot Cake Muffins... I must have carrots on the brain.  Probably because it is getting closer to Easter and think these type of treats would go perfect for holiday entertaining.

Carrot Cake Ice Cream

by Cooking on the Front Burner
Prep Time: 20 minutes
Chill Time:  one hour
Yield about 4 servings
Inspired from Food.com
Ingredients
  • 3/4 cup pureed carrots (use baby food or cook your own and blend until smooth)
  • 1/4 cup pecans
  • 3/4 cup brown sugar (either light or dark)
  • 2 1/2 cups heavy cream
  • 2 teaspoons unflavored gelatin
  • 1/2 cup golden raisins
  • 2 oz. softened cream cheese
  • 1 teaspoon coconut extract
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
Instructions
  1. In a medium saucepan on medium heat, heat 1 cup of the heavy cream with the brown sugar until it becomes hot but not boiling.
  2. Whisk in the gelatin until it is incorporated then add the raisins and cream cheese. Continue to stir and heat for about 4 minutes stirring the entire time until the cream cheese is melted
  3. Remove from heat and pour hot mixture into a large glass bowl. Add coconut extract, vanilla extract, cinnamon and salt.
  4. Whisk in the remaining heavy cream and carrot
  5. Chill in refrigerator for 1-2 hours; stir then process in an ice cream maker following directions with you machine.
  6. Add pecans near the end of the process.
NOTE:  This ice cream is super creamy and soft when it is first made. I actually think it tastes best like this and not when frozen solid. I kept mine in the freezer for 30 minutes before serving so it remained creamy.
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You will love how creamy this ice cream is and note (above) that I think it really tastes best when not frozen solid.  I'm a soft cone kind of gal.

Homemade Carrot Cake Ice Cream

Carrot Cake Ice Cream

Carrot Cake Ice Cream

And in case you missed them last week, here are the Carrot Cake Muffins.


And here is my ice cream making attempt - Vanilla but hey everything is awesome with sprinkles!


9 comments:

  1. What a delicious idea, Deb! I've been wanting to make ice cream so badly with our warm weather here, and this flavor is perfect for Easter. Pinned!

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  2. That just looks creamy and all kinds of good! MUST MAKE asap! Love carrot cake and ice cream... well.. who doesn't like ice cream.

    Krista @ Joyful Healthy Eats

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  4. Carrot cake ice cream! Sign me up!

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  5. I love making homemade ice cream! My ice cream machine has been the best Mother's Day present ever! I am totally going to make my own carrot cake ice cream now :)

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  6. This looks amazing! Such a great ice cream recipe.. especially this time of year!

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  7. I am loving all of these carrot cake recipes coming out of your kitchen right now! Looks great. I kind of like my ice cream a little soft as well!

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  8. Carrot Cake Ice Cream?! I think I love you for this. This WILL be happening!!

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