Carrot Cake Ice Cream

1. 1

   Mix 1/4 cup of soy milk with the 2 tablespoons of arrowroot and set aside.

2. 2

   Mix the soy creamer, soy milk, vegan cream cheese, sugar, and spices together in a saucepan, and heat. As the mixture is heating, gently whisk the ingredients together to break apart the cream cheese. By the time the mixture starts to boil, the cream cheese should be completely mixed in. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

3. 3

   Stir in vanilla extract.

4. 4

   Set aside the ice cream mixture to cool. While this is cooling, line a baking sheet with waxed paper or parchment paper. Spread the carrot cake chunks across the baking sheet and place in the freezer. If you do not freeze the carrot cake chunks, they will crumble completely when you add them at the end of the freezing process. This still produces an awesome ice cream, but if you want chunks of carrot cake in your finished product, you need to freeze the cake pieces in advance.

5. 5

   Freeze ice cream mixture according to your ice cream maker's instructions. In the last five minutes of freezing, drop in the individually frozen pieces of carrot cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.