Carrot Cake Ice Cream

Of all the cakes that could be converted into ice creams, carrot cake might not be the first cake that comes to mind, but this turned out incredibly well. This is a no-churn ice cream and you don’t need an ice cream maker.

You still need to bake the cake, tho. So let's get baking for an extra healthy treat. Actually, you don't bake the cake. You fudge it. Fake it til you make it. Because America.

Ingredients (serves one)

• 2 tablespoons unsalted butter
• 1 1/4 cups finely shredded carrots
• 1/3 cup brown sugar (for diversity)
• 1/4 teaspoon kosher salt (this is not an anti-semitic dessert)
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 4 ounces soft cream cheese
• 1 can (14 ounces) sweetened condensed milk (uaaaah....)
• 1 teaspoon vanilla extract
• 1/4 cups heavy cream (keeps getting better)
• 1/3 cup toasted chopped pecans
• 1/3 cup chopped walnuts

Steps

1. Combine butter, carrots, brown sugar, and salt in a saucepan over medium heat. Cook and stir until carrots are just getting tender, about 5 minutes. Season with cinnamon and ginger. Cook for 1 more minute. Turn off heat, and let cool.
2. Meanwhile, whisk together cream cheese, sweetened condensed milk, and vanilla extract in a bowl until smooth. Stir in cooled carrot mixture and transfer to the refrigerator until needed.
3. Beat cream in a chilled glass or metal bowl with an electric mixer until medium-stiff peaks form. Add cooled carrot-cream cheese mixture and whisk into the whipped cream. Fold in chopped walnuts and pecans with a spatula.
4. Transfer mixture into a chilled airtight container and place a piece of plastic wrap directly onto the mixture. Cover with a lid and freeze until solid, at least 4 hours, but best overnight.
5. Enjoy your diabeetus, lardelemental.