Boy, do I have a delicious recipe for y’all today!
This No Churn Carrot Cake Ice Cream has just 5 ingredients and is mixed up – not churned with eggs- in minutes! The base is flavored with vanilla and cinnamon and my spring time favorite-carrot cake- is mixed right in!
Scroll down for the recipe!
Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.Today’s featured sponsor is Adams Extract.
I used their Vanilla extract in this No Churn Carrot Cake Ice Cream.
I used their Vanilla extract in this No Churn Carrot Cake Ice Cream.
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No Churn Carrot Cake Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 15 oz can sweetened condensed milk
- 1 tsp Adams Extract vanilla
- 1 tsp cinnamon
- 2 cups carrot cake cubed
Instructions
- Add heavy cream to a large mixing bowl.
- Beat over medium high speed until stiff peaks form.
- Add 1 can of sweetened condensed milk.
- Then add 1 tsp of cinnamon and 1 tsp of vanilla extract.
- Gently stir until blended.
- Now add the cubed carrot cake {I froze mine to make it slightly sturdier}and stir well.
- Pour into a freezer safe loaf pan, smoothing down the top.
- Cover tightly with plastic wrap and freeze for at least 5 hours or until solid.
- Scoop into bowls or cones and enjoy!
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
For this recipe you can use a store bought, homemade, or boxed mix baked carrot cake.
I cubed about 2 cups of carrot cake and placed in a baggie the freezer until ready to use.
Adams Extract is my sponsor for today’s Easter Sweets Week recipe. I use their Vanilla Cinnamon Sugar almost daily in my coffee! Their vanilla extract was the perfect flavor for my no churn ice cream.
Add heavy cream to a large mixing bowl.
I place my bowl and beaters in the freezer for 20 minutes prior to beating.
Beat over medium high speed
…until stiff peaks form.
Add 1 can of sweetened condensed milk.
Then add 1 tsp of cinnamon.
And 1 tsp of vanilla extract.
Gently stir until blended.
Now add the cubed carrot cake.
Stir well.
Pour into a freezer safe loaf pan.
Smooth down the top.
Cover tightly with plastic wrap and freeze for at least 5 hours until solid.
Scoop into bowls or cones and enjoy!
This may very well be the BEST ice cream I have ever made!
Who wants a bite?!
My little foodie is my #1 taste tester and she said it was awesome!
Check out the amazing #EasterSweetsWeek recipes from our bloggers today!
Ice Cream Recipes:
- Carrot Cake No Churn Ice Cream from For the Love of Food
Candy:
- Chocolate Peanut Butter Rabbits from Big Bears Wife
No Bake Treats:
- Broken Glass Jello from Love Bakes Good Cakes
Baked Desserts:
- Coconut Cream Pie Dip from Mildly Meandering
- Swedish Apple Cake with Vanilla Creme Sauce from The Domestic Kitchen
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from March 26th – April 1st at 12AM EST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.
I love carrot cake, and this ice cream sounds amazing!