Carrot Cake Ice-Cream Biscuits Sandwich

This is a really easy and quick ‘cheats’ version of an addictive carrot ice-cream sandwich.

The ‘cheat’ component coming from the use of store purchased vanilla ice-cream (saving you 45 mins prep + setting time) and using pre-cooked tin carrots (saving you 45 mins of prep + roasting the carrots time).

Now by no means am I saying you cannot make your ice-cream from scratch or roast your carrots from raw, however these days you can buy a premium quality vanilla-ice-cream.

I know canned carrots doesn’t sound very appealing but hear me out, once blitzed with the spices this mix will be so tasty you will want to use it as a dip.

This recipe has 2 parts the ice-cream and the biscuit component but let me tell you this ice-cream is the star. Yes my shortbread biscuits are my tried and quadruple tested biscuits that I use as the base to all my shortbread baking but even still this ice-cream is the hero.

To be honest I’m not the biggest fan of carrots but this ice-cream is a moreish tasting carrot cake treat.

I had high hopes for this recipe and OMG it came through with guns blazing.

Ingredients:

Ice-Cream:

2 x 410g can of cooked carrots
½ tsn ground ginger
½ tsn ground nutmeg
1 tsn ground cinnamon
40g icing sugar
400g vanilla ice-cream

Biscuit:

110g butter, softened
40g custard powder
50g icing sugar
150g flour
½ tsn baking powder
1 tsn ground cinnamon
½ tsn ground ginger
½ tsn ground nutmeg

Method:

Preheat the oven to 180c degrees and line a large baking tray with baking paper.
Take the ice-cream out of the freezer and allow it to soften for 10 minutes.
Place the drained carrots into a food processor and blitz until a puree is formed.
Pass puree through a sieve into a bowl and add the spices and icing sugar. Stir to combine.
Add the ice-cream to the carrot puree mix and beat with a hand whisk until well combined.
Place the ice-cream into the freezer for at least 3 hours to harden.
Meanwhile, place all the biscuit ingredients in a food processor and process until the mix clumps together.
Roll the mix into 12 x 30g balls and place onto the lined tray.
Using a fork push into the center of the ball slightly to form the biscuit shape.
Bake in the oven for 12 minutes or until the biscuits are slightly golden.
Place the biscuits on a cooling tray until cold then in the freezer to chill for 30 mins+.
Take the ice-cream and biscuits out of the freezer.
Sandwich the ice-cream between 2 biscuits using a spoon and remove any excess, place back in the freezer for 20 minute or until ready to serve.