Carrot Cake Ice Cream - Diabetic-Friendly

  1. To make the Carrot Cake Base:rnReserve a few tablespoons of shredded carrot and half as much of the toasted walnuts.rnSaute the rest of the shredded carrot with 5 packets of Splenda in the butter until you smell the carrots and they brighten in color.rnAdd the heavy cream and bring to a simmer.rnAdd the remaining walnuts, vanilla, and molasses one at a time, letting the mixture come back to a simmer after each one.rnIn a separate bowl, whisk the egg.rnTemper the hot liquid into the egg until it is all combined.rnSeason with cinnamon and ginger.rnPuree the mixture with a stick blender to make it as smooth as possible, adding extra Splenda to taste if needed. (It should a little sweeter that you want the finished product to be.)rnLet this mixture cool to room temperature before putting it in your favorite ice cream maker.rnWhen the ice cream is almost done churning, add the reserved shredded carrot and chopped walnuts.
  2. Frosting base:rnIn a small saucepan, melt the cream cheese with heavy cream and sweeten with a few drops of vanilla and splenda (start with 5 packets, then add more to taste if needed.)rnLet cool to room temperature, or lower in the fridge.rnYou can either add this to the almost finished carrot cake soft serve (shortly after adding the shredded carrot and chopped walnuts,) or make it as a separate ice cram and mix the two by hand before transferring them to the freezer.
  3. When it is done churning either enjoy the soft serve, or transfer it to the freezer fora firmer ice cream.

carrot, carrots, heavy cream, walnuts, packets splenda, egg, vanilla, dark molasses, butter, generous, ginger, frosting base, cream cheese, heavy cream, packets splenda, vanilla

Taken from food52.com/recipes/18715-carrot-cake-ice-cream-diabetic-friendly (may not work)

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