"The Carrot Cake" Ice Cream

1 teaspoon cinnamon
1 heaped teaspoon honey
¾ cup evaporated milk
1 carrot cake muffin

Combine 1 teaspoon cinnamon, 1 heaped teaspoon honey, and ¾ cup evaporated milk. Mix well in your dessert pot and freeze for 24 hours.

Remove from the freezer and rest for 10 minutes. Set your Freeze Wand to Ice Cream Mode and pulse 2–3 times until smooth.

Add one handful of chopped carrot muffin. Switch to Churn Mode and pulse 2–3 times to mix through.

Remove the ice cream from the dessert pot and place into a small bowl. Smooth the top, then finish with:

Extra carrot cake crumble

1 teaspoon chopped toasted pecan nuts

A sprinkle of cinnamon

See recipe video here