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.
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.
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.
How easy was that? Don’t be fooled, though simple in technique, the result is gloriously delightful!