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Plants Pushing Boundaries Carrot Cake Ice Cream
dessert

Cinnamon Carrot Ice Cream with Cookie Crumble

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

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Ingredients

6

Servings

Carrot Ice Cream

Cookie Crumble

Instructions

  • Preheat oven to 300°F. 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.

  • 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.

  • Meanwhile, for the Cookie Crumble topping, 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.

  • Bake 15 minutes until lightly browned. Sprinkle over Cinnamon Carrot Ice Cream to serve. Store any remaining cooled crumble in airtight container.

Nutrition information (per Serving)

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