Indulge in this classic dessert with a sweet twist.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Jamie Simpson offers his take on ice cream sandwiches. 

Make cookies and layer the ice cream in between each. Make them as small or large as you prefer. You can even bake the carrot cake freezer cookies recipe in a cake pan for an excellent carrot cake as well.

Carrot Cake and Cream Cheese Ice Cream Sandwiches



1 ½ c. grated organic carrots

4 egg yolks

2 eggs

¾ c. milk

1 ¼ c. cream

4 oz. cream cheese

1 ¼ c. cane sugar

¼ c. brown sugar

1 ½ tsp. cinnamon

1 ½ tsp. nutmeg

1 c. flour

1 tsp. baking soda

½ tsp. salt

¾ c. vegetable oil

Electrolux Masterpiece immersion blender


Cream Cheese Ice Cream

Bring the milk and cream to low heat on the stove. Allow to just start a very low simmer. Meanwhile whisk 4 egg yolks, ¼ c. cane sugar, ¼ c. brown sugar and a pinch of salt with the Electrolux Masterpiece Collection immersion blender with whisk attachment until the mixture is very light in color and fully incorporated.

Slowly temper in very small batches of the hot cream and milk into the egg base, whisking constantly on low speed. Add ½ tsp. cinnamon, ½ tsp. nutmeg and the cream cheese and mix until fully incorporated.

Bring the contents of the custard base to a double boiler and whisk constantly on medium low heat. Continue whisking until the base thickens to napé just coating the back of the spoon.

Shift the custard base to chill in an ice bath. Once cool, transfer to an ice cream churn and churn to the desired consistency based on manufacturer's recommendations. Immediately place the ice cream into the freezer.


Carrot Cake Freezer Cookies

Preheat oven to 350°F.

In a large bowl grate the carrots with a fine box grater.

Combine flour, 1 c. sugar, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. nutmeg, ½ tsp. salt, 2 eggs and ¾ c. vegetable oil with the carrots. Mix these ingredients with the Electrolux Masterpiece Collection immersion blender whisk attachment until well incorporated.

Distribute twenty-four ¾ oz. scoops (1 tbsp.) of the batter onto greased sheet trays or silicon mats. These ingredients will spread so be sure to leave plenty of room and use multiple sheet trays if needed. Bake for approximately 20 minutes or until the “cookies” are a rich brown color.

Allow to cool, remove from tray and freeze.



Start with one inverted cookie and scoop a generous amount of ice cream onto the cookie and distribute evenly. Place another cookie on top and place sandwich back in the freezer until ready to serve.

Repeat until ingredients are depleted. Store the cookies frozen and individually wrapped in parchment paper.  

More Recipes


Meet Featured Chef Jamie Simpson

Producing beautifully dressed dishes with complex flavors and technical expertise, Chef Simpson creatively uses luxurious ingredients and unique cuts and guts.