And if you are an ice cream lover like us try it any time of the year when you crave ice creams 🙂
Carrot desserts or sweets are one the best. Agree?
I cannot explain my love for CARROT HALWA and CARROT CAKE. And ever since I have started blogging and followed some of the top chefs in my early baking days, building on recipes is one of my favorite things to do 🙂
This CARROT BURFI ICE CREAM is one of the best build-on recipes that I have tried in my kitchen. Simple, easy to make, and festive!!!
This ice cream base uses just 2 ingredients - heavy whipping cream and condensed milk. If you have these 2 ingredients then you can make any variety of ice cream of your choice. This ice cream is no-churn, eggless, and you don’t need any ice cream maker to prepare this. To be honest, this ice cream base tastes better than any store-bought ones and the consistency and texture is just amazing. And if you are a person like me who likes to taste the dish after every single step to know if everything is right, then be careful here 🙂 This ice cream base is so tasty that you may not be able to stop eating it!!
2 cups Heavy whipping cream 1 tin or can Condensed milk ¼ cup Cream cheese softened (optional) 1 teaspoon Vanilla extract (optional) 7 to 9 Carrot burfi or barfiÂ
For best and quick results, keep condensed milk, whipping cream in the refrigerator so that they are cold to begin. Also, place the bowl, beater (or whisk) in the freezer for 30 minutes. This step is optional, but it speeds up the process significantly. Using a hand-held electric beater or stand mixer fitted with a whisk attachment, whip the heavy cream on medium or high speed until soft peaks are formed. Pour the condensed milk into the whipped cream and whisk the mixture on high speed and whisk till stiff peaks form. Do not over whip as this may curdle your mixture.
Add cream cheese, vanilla extract, and stir. This is one of the best ice cream bases you must try. Pour the ice cream mixture into an air-tight container or loaf pan and freeze for 1 ½ to 2 hours. Meanwhile, chop the burfis into bite-size chunks. They don’t have to be even at all. You may even crumble them. After 2 hours add these burfi chunks and fold them into the ice cream mixture. Put this mixture back in the freezer and let it set for 6 hours or overnight, till you are ready to serve. Carrot Burfi Ice cream is ready. Serve and enjoy.
Instead of carrot burfi or carrot fudge, you can simply fold in carrot cake chunks in the recipe. Have leftover mithai or sweets like burfi, laddu from Diwali or cakes and brownies from Christmas, Thanksgiving, or any festivals or party? This ice cream is one of the best recipes you can try with leftovers. Just make the ice cream base, set for two hours, and the fold in chunks of leftover desserts. You can store homemade ice cream in an airtight container for up to 3 weeks.
A new trick that I learnt after making several ice creams at home. Adding vanilla extract to ice cream keeps it from becoming too hard when you freeze it. If you are out of vanilla extract in your pantry or planning to skip the ingredient just make sure you place your ice cream on the countertop for 10 to 15 minutes before serving so that you can easily scoop them into serving bowls.
Use full-fat coconut milk or any dairy-free milk and vegan condensed milk in the recipe. Always use high-fat heavy whipping cream while making ice cream for best results. If you are in India, then try to use AMUL Whipping Cream (red-colored tetra pack) and not AMUL Fresh Cream (blue-colored tetra pack) if possible. Using AMUL Fresh Cream will give you decent ice cream, but it will take extra time and effort to whip to desired consistency because it has a much lower fat content. Use the following tip if only low-fat cream (such as AMUL Fresh Cream) is available in your local grocery store. Place the tetra pack containing fresh cream in the freezer for 30 minutes to one hour. Using a knife or scissor cut open the top of the tetra pack. Then, using a spoon, scoop up the high-fat cream that has risen to the top and use this in the recipe. Discard the water/liquid at the bottom of the pack. As you will be discarding the water content from each pack, use double the volume of fresh cream (i.e. 4 cups) in the recipe.
MANGO ICE CREAM ROASTED ALMOND ICE CREAMÂ DULCE DE LECHE ICE CREAM
Recipe card
If you like this carrot barfi ice cream or gajar burfi ice cream recipe,
Don’t miss to check out some of my favorite and delicious Indian desserts and sweets (meetha or mithai) to try this festival season or any time of the year. For more recent updates, follow me on Pinterest, Instagram, and Twitter. Click below to save it on Pinterest
