We Scream for Ice Cream

It's one of life's best treats. Ice Cream. And making your own is at the pinnacle for taste (you get to choose), for texture (creamy or hard) and of course quantity (serve it like you mean it)!

See our recipe for the best Carrot Cake ice cream in the works and make it ... now, before summer and fresh ingredients pass you by~

Carrot Cake Ice Cream

  • 1 3/4 Cup 2%Milk
  • 3/4 Cup Sugar
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Ground ginger
  • 1/8 tsp. Nutmeg
  • 8 oz. Cream cheese, room temperature
  • 1/4 tsp. Vanilla extract
  • 1 1/2 tsp. Lemon juice
  • 1/2 Cup Grated carrots
  • 1/8 tsp salt

Heat 1/2 cup milk, sugar, cinnamon, ginger and nutmeg in a small saucepan until the sugar dissolves. Place the cream cheese in a bowl and whisk until smooth, add the warm milk mixture and again whisk until smooth. Whisk in the remaining ingredients and pour into an ice cream machine

Pro tip: The key to making ice cream silky smooth and delicious is to not rush the process. I know this is hard when it comes to ice cream, BUT if you can plan ahead a little bit. Make your ice cream base a day ahead of time or at least let the base sit in the fridge overnight. This will make the base very cold before churning. The reason for that is the colder it gets and the faster it churns at a chilled temperature the smaller the ice crystals will be which inevitably will give you a silkier, smoother texture. 

Happy Churning!