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 calories
carbohydrate: 24.8 g
cholesterol: 21 mg
fat: 11.7 g
fiber: 2.3 g
protein: 4 g
saturatedFat: 3.9 g
servingSize: -
sodium: 171.1 mg
sugar: 20.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Pour carrot mixture into molds and freeze until slushy, about 1 hour.

  3. Remove from freezer and stir in walnuts evenly, insert pop sticks and freeze until solid, 3 to 6 hours.

Recipe Yield

6 ice pops

Recipe Note

This recipe can be varied a few different ways.

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