Carrot Cake Ice Pops recipe
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Ingredients
- 1 (8 ounce) package baby carrots ½ cup milk 2 tablespoons brown sugar, or to taste 2 tablespoons white sugar, or to taste 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon salt ¼ teaspoon ground nutmeg 2 cups vanilla ice cream ½ cup chopped walnuts
Nutrition Info
- 210.9 caloriescarbohydrate: 24.8 gcholesterol: 21 mgfat: 11.7 gfiber: 2.3 gprotein: 4 gsaturatedFat: 3.9 gservingSize: -sodium: 171.1 mgsugar: 20.9 gtransFat: : -unsaturatedFat: : -
Directions Carrot Cake Ice Pops
Directions
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Combine baby carrots, milk, brown sugar, white sugar, cinnamon, ginger, salt, and nutmeg in a blender, blend until smooth. Add ice cream and continue blending until evenly mixed.
Pour carrot mixture into molds and freeze until slushy, about 1 hour.
Remove from freezer and stir in walnuts evenly, insert pop sticks and freeze until solid, 3 to 6 hours.