I had this grand plan to make cinnamon roll ice cream. My only dilemma was deciding what flavor of ice cream to make as the base. I was choosing between 3: Cheesecake, Cinnamon and Butterscotch. All of which sounded great. I ended up going with cheesecake because it took the least amount of work. I know, how lazy can I be.

So I made the cinnamon rolls the way I thought would work for the ice cream. They totally overcooked and got crusty and nasty. So I threw them away. But I still had the cheesecake ice cream in the fridge chilling. So now what should I mix into it? More choices, oh geez. But only 2, so not that hard to decide.

Raspberry Cheesecake: raspberry jam, white choc. chips and graham cracker chunks

Carrot Cake Cheesecake: pieces of carrot cake crumbled into the ice cream

I decided to go with Carrot Cake for 2 reasons:

1. my friend Bonnie made carrot cake ice cream a few months ago, and I loved it.

2. I made some carrot cake muffins a couple weeks ago and had a bunch in the freezer waiting to be used for something (the muffins stuck to the pan, so they weren’t pretty, but still edible for something other then just a muffin).

*I forgot to write down the recipe I used for the carrot cake, so…I will have to make it again and post it. It was whole wheat and low fat though. I used double the amount of carrots and used applesauce and sweet potato puree instead of oil. And b/c carrot cake isn’t complete to me unless it has pineapple and coconut, I did add those. Hopefully I will post the actually recipe soon.

Can I just say that this ice cream was absolutely to die for? If you like cheesecake and carrot cake, you will feel like life is complete after trying this. I am not even exaggerating. It seriously is that good.

Carrot Cake Cheesecake Ice Cream
Adapted from The Perfect Scoop
8 ounces reduced fat Philly cream cheese
1 cup reduced fat sour cream
1/4 cup heavy cream
1/4 cup 1% milk
2/3 cup sugar
pinch salt
2 cups chopped carrot cake (I cut frozen carrot cake into 1 inch cubes)

Pulse the cream cheese in a food processor for about 30 seconds. Add the sour cream and pulse for another 30 seconds. Then add the heavy cream, milk, sugar and salt. Process for 30 seconds – 1 minute. Until it is smooth and creamy. Transfer to a bowl, cover and chill in the fridge for about an hour.
*as the mixture chilled in the fridge it firmed up a little, which is good. So don’t skip that step.

Chill the ice cream according to the manufacturers directions. About 1 minute before it is done churning, add the carrot cake pieces.
*My ice cream maker was too full so I transferred it to a bowl and folded in the carrot cake at the last minute. It worked just fine.

You can then freeze it for a few hours to let it harden, or you can eat the scrumptious, soft ice cream. I choose both! Some for now and some for later.Look at those big chunks of carrot cake. You can see the walnuts and pineapple too (Well, if the lighting would have been better you would have REALLY been able to see them). And the flakes of carrot that mixed into the ice cream…I think I am going to have to go have another bite…

And I also think I am going to have to take some more pictures in better lighting to really capture the delightfullness of this ice cream. My new camera is fantastic. But my picture taking skills have A LOT of room for improvement.