Belfonte Dairy | From the Heart of Kansas City

Carrot Cake Ice Cream Trifles

Close-up of carrot cake trifle with layers of moist cake, creamy filling, and whipped topping with chopped nuts in a glass dish

Ingredients

For the Trifles

  • 4 cups prepared Carrot Cake, cut into 1-2” pieces (about ¼ of a standard 13×9 cake per small trifle dish)
  • 1 pint Belfonte Butter Pecan Ice Cream, slightly softened
  • ½ cup Toasted Walnuts

For the Whipped Cream

  • 1 cup Belfonte Heavy Whipping Cream, very cold
  • 2-3 tablespoons Powdered Sugar
  • 1 teaspoon Vanilla Extract

Directions

  1. Make the whipped cream. Place a large metal mixing bowl and the beaters of a hand mixer in the freezer for 10-15 minutes.
  2. Once the bowl and beaters are very cold, combine the Belfonte Heavy Whipping Cream, powdered sugar, and vanilla extract in the bowl. Beat on medium speed until the cream is thickened and easily holds its shape at the end of the beaters when they are lifted out of the bowl. Set aside.
  3. Build the trifles. For each small trifle dish, add a layer (about 1 cup) of carrot cake pieces to the bottom. Top with a layer of softened Belfonte Butter Pecan Ice Cream (about 1 cup), followed by a thin layer of whipped cream.
  4. Repeat with another layer of carrot cake, then finish with a final layer of whipped cream. Top with toasted walnuts.
  5. Repeat for the second small trifle dish. Let the trifles stand for about 5 minutes before serving.

Notes

  • Carrot Cake: This recipe uses prepared carrot cake. You can use homemade, box mix, or store-bought carrot cake. If you are baking from a mix or from scratch, prepare the cake according to package or recipe instructions, then allow the cake to cool completely before assembling the trifles.
  • Whipped Cream: Store-bought whipped topping can be used in place of homemade whipped cream if needed. Thaw first, then use the desired amount for these trifles.
  • Walnuts: Nuts are optional; leave them out if desired.
  • Trifle Dishes: Trifle dishes vary in size; adjust ingredient amounts to fit your trifle dish!

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 smaller trifles (roughly 40 oz. each), or 1 medium trifle

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