Seriously, the best wedding gift we got was our Cuisinart ice cream maker. After nearly eight years of use, it’s still going strong and makes maybe the best ice cream I’ve ever had. And it’s easy-peasy, too, which is perfect for me, because I’d much rather exert energy eating ice cream than making it.
And while I can (and do) eat ice cream year-round, we never make it ourselves other than during the summer months.
Don’t ask me why; I don’t have an answer to that question.
Maybe it’s because I view homemade ice cream as a kind of summer reward, for all of those hot days working out in the yard. Homemade ice cream just wouldn’t seem “as special” if I made it year-round, you know?
But then maybe one of the best things of my life happened. All of these recipes for “two-ingredient” ice cream started popping up. You don’t even have to have an ice cream maker. I first saw it over at Cookies and Cups, and then Hayley made the prettiest looking bubblegum ice cream I’ve ever seen in my life.
And I knew what I had to do.
I just couldn’t believe that you could make really great ice cream with only two ingredients. But you can.
Okay, so nevermind the fact that I added a ton of other ingredients to this ice cream. Even if I hadn’t, this stuff was fabulous on its own. Umm, I may have “taste tested” it a few times as I went along.
Holy creaminess, this ice cream is so, so good. Whip up some heavy cream, fold in a can of sweetened condensed milk (and any other add-ins you want), and freeze for six hours. That’s it.
You can totally use a box mix for the cake in this ice cream. You won’t use the entire cake, but don’t worry, I’ve got a way for you to use up the rest of it tomorrow. And if you’re going to use a mix, use it to make these cookies instead. I used four to five (medium to large sized) cookies for this recipe, and I was super pleased with the results.
Yeah, this is what it looks like going into your pie-hole. Do it.
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 1/2 to 2 cups carrot cake crumbles, plus another cup for garnishing
- 1/4 cup golden raisins
- Using a stand mixer with the whisk attachment, beat your cream until stiff.
- Fold in your sweetened condensed milk.
- Add in remaining ingredients.
- Transfer to a freezer-safe container and freeze for 6 hours.
If you’re looking for some other carrot cake ice cream recipes, try these from:
I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!