Makes 20 sandwiches
Ingredients
2 large carrots
1 cup ginger Cream Cheese Ice Cream (recipe follows)
Directions
Take the top parts of the carrots and slice them in rounds thin but not paper thin, at least 1 inch wide. Arrange 10 slices of carrots on a lined baking sheet. Place a small spoon full of the ice cream over the carrot slices on the baking sheet making sure it is a small enough amount it doesn’t hang over the carrot slice. Place another (equal size) slice of carrot over the top of the ice cream and gently press down forming a tiny ice cream sandwich. Freeze for about 1 hour. Store in a zip lock freezer bag.
Ginger Cream Cheese Ice Cream
Makes 4 cups
Ingredients
1 cup cream cheese
1½ cup whole milk
¾ cup sugar
2 tablespoons orange juice
1 tablespoons orange zest
1 tablespoon fresh ginger, chopped
1 teaspoon freshly grated nutmeg
Pinch of salt
½ cup heavy cream
Directions
In a blender, blend cream cheese, whole milk, sugar, orange juice and zest, nutmeg and salt until very smooth in texture. Transfer to a medium mixing bowl and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.