Instructions
- Line a deep 9†round cake pan (4†deep or more is best, but this will also work in a 9X13 if you don’t have deep cake pans) with plastic wrap so that you can easily lift the ice cream cake out once it’s set.
- Make the Vanilla Bean Ice Cream Layer:
- Whip the cream to stiff peaks and set aside.
- Stir the sweetened condensed milk with the vanilla bean paste until combined.
- Add about 1 C of the whipped cream to the sweetened condensed milk and gently fold in until combined.
- Add the entire sweetened condensed milk mixture into the remaining whipped cream and gently fold.
- Pour the ice cream into the prepared cake pan and place in the freezer.
- Make the Cookie Crunch Layer:
- Crush the carrot cake cookies and mix them with the melted butter.
- After the vanilla ice cream has chilled for at least 30 minutes, spread the cookie crunch layer all over the ice cream in an even layer. Place back in the freezer.
- Make the White Chocolate Fudge Layer:
- Add the white chocolate chips into a small bowl with the vanilla and corn syrup.
- Heat the cream until it’s slightly simmering. Pour over the chocolate and let sit for 1 minute.
- Whisk until smooth. You can pop it into the microwave in 20 second increments if it’s not fully melted and smooth.
- Pour over the cookie layer and place back in the freezer.
- Make the Carrot Cake Ice Cream Layer:
- In a small saucepan, add the shredded carrots, butter, brown sugar, cinnamon, ginger, cloves, and nutmeg plus a splash (2 TBSP) water.
- Cook on medium low for 5-6 minutes, or until carrots are softened and sugar is dissolved. Let cool.
- While the carrot mixture cools, whip the cream to stiff peaks and set aside.
- Use a hand mixer to combine the cream cheese, vanilla, and sweetened condensed milk until smooth. Stir in the cooled carrot mixture.
- Take 1 C of the whipped cream and fold it into the carrot/sweetened condensed milk mixture. Then, take the entire sweetened condensed milk mixture and gently fold it back into the remaining whipped cream.
- Pour over the white chocolate fudge layer and place in the fridge overnight, or at least for 6 hours.
- Make the Whipped Cream Frosting and Serve
- **You can serve the ice cream cake as is, but if you want to frost and decorate it, then continue on.
- Whip the cream to stiff peaks along with the powdered sugar and vanilla.
- Flip the cake from the cake pan onto a serving plate and peel off the plastic wrap.
- Use an offset spatula to frost the cake with a thin layer of the whipped cream.
- Decorate with carrot sprinkles and more crushed cookies.
- Serve immediately or place the cake into the freezer until ready to serve.
- Recipe by Liz @Buuckfarmsbakery
