Nothing screams summer like ice cream, and we think we may have created our favorite recipe yet: NO-CHURN CARROT CAKE ICE CREAM! 🥕🎂 A classic, sweet ice cream base meets cream cheese for tangy, frosting-like richness, accented with swirls of cinnamon, vanilla, and—of course—generous spoonfuls of Carrot Cake Almond & Walnut Butter for ULTIMATE indulgence (no matter the season).
INGREDIENTS
- 2 cups heavy cream
- 1 can (14oz) sweetened condensed milk
- 1 block (8oz) cream cheese, room temperature
- 1/4 tsp sea salt
- 1 tsp vanilla extract/vanilla bean paste
- 1/2 tsp ground cinnamon
- 1 cup Carrot Cake Almond & Walnut Butter
- caramel/flaky salt, white chocolate shavings, toasted walnuts for serving (optional)
PREPARATION
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Pour 2 cups (COLD) heavy cream into a large mixing bowl, and, with a mixer/stand mixer fitted with the whisk attachment, beat on high until the cream forms stiff peaks.
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Add the room temperature cream cheese (we like to cut into cubes for easier mixing), can of sweetened condensed milk, and sea salt and mix until just incorporated, but still fluffy. The air in the cream is what creates the volume and lightness in the final ice cream!
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Pour half of the whipped cream/condensed milk mixture (this is your ice cream base!) into a freezer-safe bowl.
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Spoon a few Tablespoons (about half) of your Carrot Cake nut butter into the poured base/freezer safe bowl and distribute evenly
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Fold the vanilla extract and ground cinnamon in the remaining base you’ve not yet poured into the freezer bowl and until just incorporated. Pour this remaining cinnamon/vanilla base into the freezer safe bowl, on top of the Carrot Cake nut butter.
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Spoon the remainder of the nut butter into the base in Tablespoon-sized increments.
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With a butter knife, swirl the nut butter and ice cream base together until evenly distributed, but not fully incorporated (see video for example). This will give that nice swirl pattern and pockets of nut buttery deliciousness in your final scoop!
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Top the bowl with plastic wrap, pressing it down lightly to adhere to the base and prevent ice crystals.
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Freeze for at least four hours or overnight.
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When ready to serve, let ice cream sit at room temperature for at least 15 minutes for easier scooping. Serve as-is or add caramel/sea salt, white chocolate shavings, or chopped/toasted walnuts for a little extra indulgence and texture!