Instructions

1. First, start the ice cream. In a medium bowl, add the carrots, brown sugar, sweetened condensed milk, cream cheese, vanilla, cinnamon and salt. Stir to combine and set aside.
2. Next, make the carrot cake swirl. In a medium bowl, add the finely shredded carrot, brown sugar, melted butter, vanilla, oat flour, cinnamon, ginger and salt. Use a silicone spatula to stir together until it forms a a batter. It will be slightly thin, so set aside to thicken for 5-10 minutes while you make the rest of the ice cream.
3. In a stand mixer fitted with the whisk attachment, beat the heavy cream on low speed, gradually increasing to high, until soft peaks form and the whipped cream just begins to hold its shape, about 1 minute.
4. Pour in the sweetened condensed milk mixture and mix on low speed until just combined. Add the walnuts and raisins (if using) and fold to combine.
5. Get out two quart containers (any freezer safe container works, though, like a 1-pound loaf pan or 9-inch round pan). Spoon the ice cream mixture into each quart container to fill it up about 1/3 of the way. Drop spoonfuls of the carrot cake batter on top. Repeat the process, layering with more ice cream and carrot cake batter until you reach the top of the container.
6. Use a butter knife to gently swirl everything together, then cover with a lid or plastic wrap and place in the freezer to set for at least 8 hours before serving. When tightly covered, ice cream will keep in the freezer for up to 2 months.