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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.