Carrot Cake Ice Cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1½ to 2 cups carrot cake crumbles, plus another cup for garnishing
- ¼ 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.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/carrot-cake-ice-cream/
3.5.3251