Easter Ice Cream
Think of it as if carrot cake and ice cream had a baby. It's fragrant, smells and tastes delicious and it's the perfect Easter ice cream (or year round!) recipe to wow your guests!
Equipment
- Hand Mixer
- Ice Cream Scoop
- Tin Loaf
Ingredients
- Ice Cream
- 1 ½ cups shredded carrots
- 2 tbsp unsalted butter
- 1 tsp water
- ⅓ cup brown sugar
- 2 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ⅛ tsp ground cloves
- 145 g cream cheese
- 300 ml sweetened condensed milk
- ½ tsp vanilla extract
- 2 cups heavy whipping cream
- ¾ cup walnuts
Toppings:
- crushed walnuts
- caramel sauce
Instructions
- In a small pan, add the carrots, sugar, cinnamon, ginger, nutmeg, cloves and water. Cook over low-medium heat, for 5 five minutes, or until the carrots have softened up. Stir often and when done, let it cool.
- In a large bowl, mix the cream cheese and add the condensed milk a bit at the time while whisking. When everything is incorporated, add the vanilla and whisk again.
- In another bowl, with a hand mixer or by hand, whisk the whipping cream to medium-stiff peaks.
- Then pour the condensed milk and cream cheese mix into it and fold it from bottom to top. Add the carrot mixture and walnuts and fold them in.
- Pour your mixture into a loaf pan, add more crushed walnuts on top and cover with cling film. Let it freeze for a minimum of six hours or best overnight.
- When you are ready to enjoy your ice cream, take it out of the freezer at least five minutes earlier, so it’s easy to scoop. Add any toppings or syrups and enjoy you Easter ice cream!