Inspired by classic carrot cake, this vanilla-carrot ice cream, perfectly spiced with McCormick Ground Cinnamon and Ginger, is a dessert dream come true. Top it off with a simple, yet oh-so-sweet cookie crumble for an easy, but decadent finish.
20m
PREP TIME
40m
COOK TIME
555
CALORIES
16
INGREDIENTS
Servings: 6
Ingredients
- Carrot Ice Cream
- 1/4 cup unsalted butter
- 4 cups carrots, peeled and sliced 1/4-inch thick (about 1 1/2 pounds)
- 1 tablespoon light brown sugar
- 1 teaspoon McCormick® Ground Cinnamon
- 1/4 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 3/4 cup orange juice
- Cookie Crumble
-
16
Biscoff® Cookies, coarsely crushed
![substitution]( "substitution")
Substitutions available
/ 30 cinnamon graham crackers, coarsely crushed
- 1/4 cup flour
- 1/2 teaspoon McCormick® Ground Cinnamon
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
INSTRUCTIONS
- 1 For the Ice Cream, melt butter in large saucepan on medium heat. Add carrots, brown sugar, cinnamon, ginger and salt. Cook 5 minutes, stirring occasionally, until mixture is bubbly and carrots begin to caramelize. Stir in cream, milk, granulated sugar and vanilla. Bring to boil. Reduce heat to low; simmer 15 to 20 minutes until carrots are tender, stirring occasionally. Cool slightly.
- 2 Transfer mixture to blender container. Add orange juice. Cover. Blend until smooth. Allow mixture to cool completely. Pour into ice cream maker with at least 2-quart capacity. Freeze according to manufacturer's directions.
- 3 Meanwhile, for the Cookie Crumble topping, preheat oven to 300°F. Place all ingredients except butter in food processor. Pulse until mixture resembles fine crumbs. Drizzle in melted butter; pulse just until blended. Spread mixture evenly on large parchment-lined sheet pan.
- 4 Bake 15 minutes until lightly browned. Sprinkle over Ice Cream to serve. Store any remaining cooled crumble in airtight container.
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