Carrot Cake Ice Cream

Name: Carrot Cake Ice Cream
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters packed cup grated carrots (4 1/2 ounces, about 3 medium carrots); 227 grams cream cheese; 0 teaspoons ground cloves; 473 milliliters half and half; 2 servings Kosher salt; 177 milliliters raw (turbinado) sugar; 2 Tbsps unsalted butter

This recipe makes 2 servings with 1129 calories, 15g of protein, and 78g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up carrots, half and half, butter, and a few other things to make it today. It is perfect for Summer. From preparation to the plate, this recipe takes about 4 hours. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.

Instructions

Heat butter in a medium skillet on medium heat until it melts and foam subsides, then add carrots and 1/4 teaspoon of salt. Increase heat to high and cook, stirring frequently, until very soft and beginning to brown around the edges, about 5 minutes.

Ingredients you will need

Carrot

Butter

Salt

Equipment you will use

Frying Pan

Transfer carrots to blender and add half and half and sugar. Blend on high until well combined, about 30 seconds. Blend in cream cheese and cloves until well combined. Season to taste with salt.

Ingredients you will need

Half And Half

Cream Cheese

Carrot

Clove

Sugar

Salt

Equipment you will use

Blender

Pour through a strainer into an airtight container and chill in refrigerator until very cold, about 3 hours. Churn in ice cream machine according to manufacturer's instructions. Chill in freezer for at least 4 hours until firm and scoopable; let ice cream rest on counter 5 minutes before serving.

Ingredients you will need

Ice Cream