Carrot Cake Ice Cream

I've learned a lot of things from this blog. But I think I've just learned the most important lesson of all.

Frosting is the best possible thing you can swirl into ice cream. Literally nothing else can get on the level of a frosting ice cream swirl. Especially if it's cream cheese frosting swirl. In carrot cake ice cream.

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I've broken down the reason for frosting's magical-ness into two main parts: 1) it's creamy and doesn't interfere with the texture of the ice cream. There's so chewing or crunchy necessary. Just all creamy goodness. And 2) it keeps that same texture while not getting all frozen and weird. Like, the frosting doesn't harden into a weird brick thing or just like meld with the ice cream. No, it's magic. Like it's just colder frosting, not frosting ice. 

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Basically what I'm getting at here is that frosting in ice cream is a life changing experience and you should try it. I definitely suggest this ice cream, because it's just like eating a carrot cake. But you could sub out different cake mixes and frostings. Like, basic cake mix and vanilla frosting. Or chocolate-on-chocolate. Or chocolate-on-vanilla. Really you can just take your favorite cake and make it into ice cream.

If that is not magic then what is?!

Answer: this is magic, so you don't need to answer that.

What is your favorite type of cake, and do you plan to make it into ice cream?

-Audrey

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Carrot Cake Ice Cream

Yield: 1 quart


Ingredients:
2 cups heavy cream
1 cup whole milk
1 1/4 cups carrot cake mix
3/4 tsp vanilla extract
1 recipe cream cheese frosting (recipe below)
1 recipe cake batter chunks (recipe below)


Instructions:
In a large bowl, combine heavy cream, milk and cake mix and mix until completely smooth with no lumps. Stir in vanilla. Pour mixture into ice cream machine and freeze according to manufacturer's instructions. Scoop ice cream into an airtight container and dollop in cake batter chunks and frosting. Swirl, then place ice cream in freezer for 2-3 hours.
Ice cream will stay creamy and smooth for up to 2 weeks stored in an airtight container in the freezer.

Cream Cheese Frosting

½ stick butter
4 oz cream cheese
1-2 cups powdered sugar
½ teaspoon vanilla extract
Beat cream cheese and butter until smooth and fluffy. Then beat in powdered sugar and vanilla extract, until desired taste and consistency is reached. Set aside until ready to use in recipe.

Cake Batter Chunks

Cake mix leftover from ice cream recipe
½ stick butter, melted.
A dash of milk, if necessary
Combine the melted butter and leftover cake mix in a bowl until thoroughly combined. If it is too dry to stick together, add a dash of milk. You can either roll this into balls or just swirl it into the ice cream. (I just swirled it). Set aside until ready to use it in the recipe.

Ice cream based off of Sprinkle Some Sugar; frosting and cake batter are original recipes.