desserts

Cinnamon Carrot Ice Cream with Cookie Crumble

Inspired by classic carrot cake, this vanilla-carrot ice cream, perfectly spiced with Club House Ground Cinnamon and Ginger, is a dessert dream come true. Top it off with a simple, yet oh-so-sweet cookie crumble for an easy, but decadent finish.
20 min
PREP TIME
40 min
COOK TIME
555
CALORIES
16
INGREDIENTS

INGREDIENTS 6 SERVINGS

  • Carrot Ice Cream
  • 1/4 cup (60 milliliters) unsalted butter
  • 4 cups (1 liter) carrots, peeled and sliced 1/4-inch (1/2-cm) thick (about 1 1/2 pounds/750g)
  • 1 tablespoon (15 milliliters) light brown sugar
  • 1 teaspoons (5 milliliters) Ground Cinnamon
  • 1/4 teaspoon (1 milliliter) Ginger, Ground
  • 1/2 teaspoon (2 milliliters) salt
  • 1 cup (250 milliliters) heavy cream
  • 1 cup (250 milliliters) whole milk
  • 1/2 cup (125 milliliters) granulated sugar
  • 1 tablespoon (15 milliliters) Pure Vanilla Extract
  • 3/4 cup (175 milliliters) orange juice
  • Cookie Crumble
  • 16 Biscoff® Cookies , coarsely crushed Substitution Available
    • 30 cinnamon graham crackers, coarsely crushed
  • 1/4 cup (60 milliliters) flour
  • 1/2 teaspoon (2 milliliters) Ground Cinnamon
  • 1/2 teaspoon (2 milliliters) salt
  • 1/4 cup (60 milliliters) unsalted butter , melted

Preparation

  • 1 Preheat oven to 300°F (150°C). Melt butter in large saucepan on medium heat. Add carrots, brown sugar, cinnamon, ginger and salt. Cook 5 minutes, stirring occasionally, until mixture is bubbly and carrots begin to caramelize. Stir in cream, milk, granulated sugar and vanilla. Bring to boil. Reduce heat to low; simmer 15 to 20 minutes until carrots are tender, stirring occasionally. Cool slightly.
  • 2 Transfer mixture to blender container. Add orange juice. Cover. Blend until smooth. Allow mixture to cool completely. Pour into ice cream maker with at least 2-quart (2-L) capacity. Freeze according to manufacturer's directions.
  • 3 Meanwhile, for the Cookie Crumble topping, place all ingredients except butter in food processor. Pulse until mixture resembles fine crumbs. Drizzle in melted butter; pulse just until blended. Spread mixture evenly on large parchment-lined sheet pan.
  • 4 Bake 15 minutes until lightly browned. Sprinkle over Cinnamon Carrot Ice Cream to serve. Store any remaining cooled crumble in airtight container.

NUTRITION INFORMATION

(per Serving)

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