Serious Eats: Recipes
Carrot Cake Ice Cream Sandwiches
Ice cream sandwiches can be a tricky thing to get just right, since your filling needs to be soft enough to bite through but not melt immediately and your "bread" needs to stay firm but not rock-hard straight from the freezer. Luckily, the cream cheese semifreddo is so airy from the whipped eggs and so creamy from the cream cheese that it's scoopably soft straight from the freezer, and the carrot cake is so moist that it thaws almost immediately upon removal from the freezer. I've never found it necessary to macerate the raisins, but feel free to soak them in rum or whiskey for an hour or so before making the semifreddo.
Note: If you have two loaf pans, the carrot cake and semifreddo can be made simultaneously and chill at the same time. If you only have one, make whichever one you feel like first. I recommend doing the cake first, since the semifreddo needs to set up in the pan.
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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.