I’m going to be honest here, I didn’t want to make this one. Not because it wouldn’t taste amazing (I love carrot cake) but because I had to bake cake to then make ice cream. But this recipe from the Vegan Ice Cream blog seemed legit. And I had some cream cheeze on hand.
I had the issue again with this one not freezing during the churning. Maybe my house is too warm lately. Anyway, I poured it in the container and hoped for the best. And it never really froze solid. Why? I think it’s the high content of brown sugar myself. That’s a lot of brown sugar for one recipe. The cake bits were brilliant in the ice cream though. I made the cake quite spicy and it worked out excellent. The base was pretty tame but the added cake just put it into a starring role.