Monday, September 19, 2011

Joey's Cream Cheese Frosting Ice Cream

When I made carrot cake for Danny and Emma's wedding reception, I had a ton of leftover cream cheese frosting. Well, I certainly wasn't gonna throw it out (because,'s cream cheese frosting!), so I just kept it in the fridge for a couple days, waiting for a moment of brilliance to hit me. Then I had the AHA moment! I remembered the Carrot Spoon Cake that I saw Sandra Lee semi home making once upon a time, and I thought why not make ice cream? Every carrot cakes needs cream cheese frosting, right? And every warm pudding cake needs a scoop of ice cream on top. So why not put the two together? So I mixed up a few things, poured it into my ice cream maker, and VOILA! It's the perfect thing! It's almost like eating frozen cheesecake! Pretty cool, huh? If you don't have an ice cream maker, maybe this is your perfect excuse to buy one!
It's totally worth it!

2 cups cream cheese frosting, either purchased or home made
1 1/2 cup milk, either whole or 2%
1/2 tsp pure vanilla extract
1/2 cup sour cream

Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Mix until it is completely smooth. Cover and refrigerate 1 to 2 hours, or overnight. Pour into the freezer bowl of your ice cream maker and freeze according to manufacturer's directions. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and place in freezer for about 2 hours, or until it firms up a bit. It may not freeze hard (depending on your cream cheese frosting), but if it does, just let it sit on the counter for a few minutes before scooping.

Serve over warm Heirloom Carrot Spoon Cake, over grilled peaches or pineapples, or with fresh Blueberry Sauce. (Or use the blueberry sauce recipe to make a sauce of strawberries or raspberries!)

You really don't even need to add any sugar because there's plenty of sugar in the frosting, but go ahead and give it a quick taste before you freeze it. If you like it super sweet, add a half cup of sugar and then mix it up until the sugar is dissolved.
I usually use salted butter when I make the frosting, so if you like, add a little pinch of salt to your cream mixture before you freeze it. It makes it taste SO good!!

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