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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!