Yield:Ingredients
Carrot Cake Ice Cream
- 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
- 1 recipe cake batter chunks
Cream Cheese Frosting Swirl
- ½ stick butter
- 4 oz cream cheese
- 1–2 cups powdered sugar
- ½ teaspoon vanilla extract
Cake Batter Chunks
- Cake mix leftover from ice cream recipe
- ½ stick butter, melted.
- A dash of milk, if necessary
Instructions
Carrot Cake Ice Cream
- 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 Swirl
- 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
- 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.