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Sunny Anderson's Carrot Cake Ice Cream Sandwiches

Serves 6 sandwiches

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INGREDIENTS
  • 1 large or 2 small carrots
  • 1 pint vanilla ice cream
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar 
  • 1/4 cup raisins
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 dozen oatmeal raisin cookies
  • 1/2 cup walnuts, chopped 
PREPARATION

Peel the carrots and finely grate them using a fine Microplane over a paper towel. Squeeze the carrot in the towel to get rid of all the carrot juice. 
In a large stand mixer with a whisk attachment, mix together ice cream, cream cheese, sugar, raisins, pumpkin pie spice, cinnamon and grated carrot. Place the ice cream into a bowl and place in the freezer to set. 

Once ice cream is slightly hard, about 30 minutes, scoop it on to 6 cookies. Place another cookie on top of that and squeeze lightly to distribute the ice cream edge-to-edge. Roll the edges of the cookie sandwich in the walnuts. Put onto a plate and freeze until ready to eat.

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