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Carrot Cake Ice Cream Cake

  • Author: Elizabeth Buuck
  • Prep Time: 1 hour
  • Cook Time: 10 min
  • Total Time: 1 hour 10 min + overnight chill
  • Yield: 8" Ice Cream Cake 1x

Description

No churn ice cream cake with layers of vanilla bean ice cream, carrot cake ice cream cake, white chocolate fudge, and carrot cake cookie crunch all wrapped in vanilla bean whipped cream and decorated with crushed cookies and simple carrot sprinkles.


Ingredients

Scale

For the Vanilla Bean Ice Cream Layer

  • 1 Can Eagle Brand Sweetened Condensed Milk
  • 2 C Heavy Cream
  • 1 TBSP Vanilla Bean Paste

For the Carrot Cake Ice Cream Layer

  • 1 C Finely Shredded Carrots
  • 2 TBSP Salted Butter
  • C Dark Brown Sugar
  • 1 tsp Cinnamon
  • ¼ tsp Ground Ginger
  • ¼ tsp Ground Cloves
  • ¼ tsp Nutmeg
  • 4 oz Cream Cheese, at room temperature
  • 2 tsp Vanilla Extract
  • 1 Can Eagle Brand Sweetened Condensed Milk
  • 2 C Heavy Cream

For the Cookie Crunch Layer

  • 12 Crushed Carrot Cake Flavored Cookies (such as Oreo)
  • 2 TBSP Salted Butter, melted

For the White Chocolate Fudge Layer

  • 1 C White Chocolate Chips
  • ½ C Heavy Cream
  • 3 TBSP Light Corn Syrup
  • 1 tsp Vanilla Extract

For the Whipped Cream Frosting *optional

  • 1 ½ C Heavy Cream
  • ¼ C Powdered Sugar
  • 2 tsp Vanilla Bean Paste

Instructions

  • Line a deep 9” round cake pan (4” deep or more is best, but this will also work in a 9X13 if you don’t have deep cake pans) with plastic wrap so that you can easily lift the ice cream cake out once it’s set.
  • Make the Vanilla Bean Ice Cream Layer-
    • Whip the cream to stiff peaks and set aside. 
    • Stir the sweetened condensed milk with the vanilla bean paste until combined.
    • Add about 1 C of the whipped cream to the sweetened condensed milk and gently fold in until combined.
    • Add the entire sweetened condensed milk mixture into the remaining whipped cream and gently fold.
    • Pour the ice cream into the prepared cake pan and place in the freezer.
  • Make the Cookie Crunch Layer-
    • Crush the carrot cake cookies and mix them with the melted butter.
    • After the vanilla ice cream has chilled for at least 30 minutes, spread the cookie crunch layer all over the ice cream in an even layer. Place back in the freezer.
  • Make the White Chocolate Fudge Layer-
    • Add the white chocolate chips into a small bowl with the vanilla and corn syrup.
    • Heat the cream until it’s slightly simmering. Pour over the chocolate and let sit for 1 minute.
    • Whisk until smooth. You can pop it into the microwave in 20 second increments if it’s not fully melted and smooth.
    • Pour over the cookie layer and place back in the freezer.
  • Make the Carrot Cake Ice Cream Layer-
    • In a small saucepan, add the shredded carrots, butter, brown sugar, cinnamon, ginger, cloves, and nutmeg plus a splash (2 TBSP) water.
    • Cook on medium low for 5-6 minutes, or until carrots are softened and sugar is dissolved. Let cool.
    • While the carrot mixture cools, whip the cream to stiff peaks and set aside.
    • Use a hand mixer to combine the cream cheese, vanilla, and sweetened condensed milk until smooth. Stir in the cooled carrot mixture.
    • Take 1 C of the whipped cream and fold it into the carrot/sweetened condensed milk mixture. Then, take the entire sweetened condensed milk mixture and gently fold it back into the remaining whipped cream.
    • Pour over the white chocolate fudge layer and place in the fridge overnight, or at least for 6 hours.
  • Make the Whipped Cream Frosting and Serve
    • **You can serve the ice cream cake as is, but if you want to frost and decorate it, then continue on.
    • Whip the cream to stiff peaks along with the powdered sugar and vanilla.
    • Flip the cake from the cake pan onto a serving plate and peel off the plastic wrap.
    • Use an offset spatula to frost the cake with a thin layer of the whipped cream.
    • Decorate with carrot sprinkles and more crushed cookies.
    • Serve immediately or place the cake into the freezer until ready to serve.

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