•The title describes it all! Luscious and tangy cream cheese ice cream sandwiched between soft carrot cookies packed with walnuts, raisins, and cranberries that have a warm spice kick. The ice cream would also be delicious served with some sliced strawberries or sandwiched between mud pie cookies. The cookies do have a little kick and best with a frosting or filling like in my whoopie pies. There are quite a few steps to put these together, but to make it easier, make the cookies (or at least the dough) the day before along with the ice cream base. Then the next day, bake the cookies and make the ice cream. After a couple of hours you can put them all together and share. These are a real treat and the carrot and raisins cancel out all of the cream cheese and heavy cream, right?
for the cookies 1 cup unsalted butter 3/4 cup packed brown sugar 3/4 cup granulated sugar 2 eggs 2 tsp pure vanilla extract 1/2 tsp ground ginger 2 tsp cinnamon 1/4 tsp cayenne pepper 1 tsp kosher salt 2 cups oatmeal-don’t use instant 2 cups all purpose flour- can sub whole wheat flour 2 cups finely grated carrot 1/2 cup raisins 1/2 cup dried cranberries 1 cup chopped walnuts 350° makes 20-24 cookies prep and baking time- 2 hours for the ice cream 2 cups heavy whipping cream 1 1/2 cups milk- I used 2% 3 egg yolks 1 whole egg 3/4 cup granulated sugar 1 tsp pure vanilla extract 16 oz cream cheese- softened and cut into cubes 1 tbls freshly squeezed lemon juice pinch of kosher salt prep, cooking and freezing time-6 hours to overnight special equipment- ice cream maker
Cream together the butter and both sugars until light and fluffy.
Add one egg at a time, mixing after each. Scrape the bowl.
Add vanilla, mix.
cayenne- these have a little kick that you don’t taste when making ice cream sandwiches. If eating alone cut amount by half.
and salt. Mix well.
Mix in the oats.
Mix in the flour only until incorporated, don’t over mix. Scrape the bowl.
In a separate bowl toss the grated carrots with just a sprinkling of flour. This will keep the shavings separate and not just a giant orange clump.
Add carrots to the dough and just mix in.
Finally stir in the dried cranberries, walnuts and raisins. Pop the dough into the fridge for at least a hour to overnight.
Scoop onto baking sheets and bake @ 350° for 15-20 min until the bottoms are lightly brown and middle is firm to the touch. Let cool completely before making sandwiches. Will last in an airtight container for 1 week.
In a large bowl, whisk together the egg, yolks and sugar until doubles in volume and is a pale yellow color. Set aside.
In a heavy bottomed pot, heat the whipping cream, milk and pinch of salt to a light simmer, approx 160°. You are just going to scald the milk and cream until it’s hot to the touch and bubbles start to form around the edges. Keep an eye on it and stir so it doesn’t burn.
Give the egg mixture another quick mix. Slowly whisk in the hot liquid, just a little at a time to start. Whisk in the rest of the liquid.
Pour the mixture back into the pot.
Cook on med heat until thicker and covers the back of a spoon, whisking as it heats.
Add softened cream cheese to a bowl and whisk in the thickened hot liquid.
Whisk in the vanilla and lemon juice. Pour into a clean bowl and cover with plastic wrap right on the surface of the custard. Pop into fridge for 4 hours to overnight until completely cold.
The custard will be thicker after it is cold. Pour into ice cream maker and follow your machines instructions.
Spoon into a freezer safe container, cover and let freeze for a couple of hours.
Line up cookies in pairs and add a scoop of ice cream. Carefully sandwich together, waiting until ice cream is softened a bit if needed. Eat right away or wrap in parchment paper and save for later (let sit out a min) ♥Enjoy