Carrot Cake Ice Cream

You guys, I’m going through a phase, and I think you already know what it is…

It’s a no churn ice cream phase… I can’t help myself. This vanilla base is good for everything, and whenever I have leftover day old baking, I just want to turn it into ice cream.

At this point, I already have enough ice cream to make it through the entire summer – but am I slowing down? Nnnnnope.

We can’t stop, and we won’t stop (- Miley Cyrus)

So here is some No Churn Carrot Cake Ice Cream to feed your ice cream habit.

Warning – it’s good guys. It’s real good. It’s a situation. Make it happen.

Happy ice cream making / eating.

-KP

No Churn Toasted Walnut Carrot Cake Ice Cream

Things you need…

1/2 cup plain yogurt (I prefer full fat)
2 1/2 cups heavy whipping cream
1 can sweetened condensed milk
1 tbsp pure vanilla extract
Pinch of salt
**1 cup of day old carrot cake (with frosting), crumbled
1/2 cup toasted walnuts, chopped

** note: you could use homemade carrot cake, or store bought, or even a carrot muffin! I used leftover slices of homemade, and included chunks of the cream cheese frosting and it was amazing!

How to make…

In a medium bowl, beat whipping cream until stiff peaks form.

In a separate large bowl, beat together your condensed milk, yogurt, vanilla, and salt until combined.

Fold half of the whipping cream mixture into the condensed milk and yogurt mixture. Add remaining whipped cream and beat on low until smooth and combined. Fold in toasted walnuts.

Pour 1/3 of the Ice cream mixture into an 8×8 inch square pan or into a 9×5 inch loaf pan. Crumble 1/3 of the carrot cake crumbles on top. Top with another 1/3 of remaining ice cream mixture and crumble another 1/3 of the other carrot cake crumbles on top. Top with remaining ice cream mixture and top with remaining carrot cake crumbles.

Cover with plastic wrap and freeze for at least 6 hours.