Carrot Cake Ice Cream Recipe: Cream Cheese Swirls & Crumbs

Carrot Cake Ice Cream

An Original Recipe by Not Quite Nigella

• 600ml cream

• 3 cups carrot cake, crumbled (recipe below) or you can use a store bought one

• 1 cup cream cheese frosting (recipe below)

For Carrot Cake

• 1 cup plain flour

• 2 teaspoons baking powder

• 1/2 teaspoon bicarbonate of soda

• 2 teaspoons cinnamon

• 2 teaspoons nutmeg

• 1 cup caster sugar

• 1 cup grated carrot

• 1/2 cup chopped walnuts, toasted and cooled

• 1/2 cup crushed pineapple, well drained

• 160ml oil

• 3 eggs

For cream cheese icing

• 15g butter softened

• 40g cream cheese

• 3/4 cups  icing sugar sifted

• 1 teaspoon of lemon juice

Step 1 - Line a non stick loaf tin with baking paper. Preheat oven to 175C. In a large bowl mix the flour, baking powder, cinnamon, nutmeg, sugar until combined. In a jug beat eggs and oil until emulsified and then stir in carrot, pineapple and walnuts. Add wet to dry ingredients and stir to combine. Scoop batter into lined loaf tin and bake for 45 minutes until a skewer inserted comes out clean. Cool and crumble.

Step 2 - To make cream cheese icing, beat the butter and cream cheese until smooth and then beat with icing sugar and lemon juice.

Step 3 - In the bowl of an electric mixer using the whisk attchment, whisk the cream until soft and voluminous but not stiff. Fold 2 1/2 cups of the crumbled carrot cake into the cream reserving half a cup of it for sprinkling on top. Fold 3/4 cup of cream cheese icing into it reserving 1/4 cup of the icing to drizzle on top. Churn in an ice cream maker for 20 minutes. Resist the strong urge to eat it there and then. Sprinkle remaining cake crumbs on top and drizzle some cream cheese icing on top and then freeze until set.