Carrot Creamsicle Milkshake

While this doesn’t qualify as a healthy dessert (it’s a straight-up milkshake, guys), it serves a purpose. A friend asked me to make a milkshake with vegetables. Her daughter refuses all visible vegetables and she was looking for some stealthy maneuvers. She was thrilled that this milkshake got two carrots into her daughter whereas before, the carrot count would have been zero.

There’s no detectable carrot flavor and a minimal change in color. The kids will think that the color came from the orange 😉 There’s still plenty of flexibility in the recipe. Use chocolate ice cream! Use lower fat milk! Add more orange juice!  Add more carrots! You’re going to love it!
Carrot Creamsicle Milkshake
My own taste testers approved.
I was voted “Best Mama” by the after-school crowd 
Carrot Creamsicle Milkshake
(orange was washed out in this picture. I liked the one on top of the page better)

Carrot Creamsicle Milkshake

Makes approximately 24 ounces


1 pint vanilla bean ice cream, softened

4 medium sized carrots
zest of 1 orange
Juice of 1/2 orange
pinch Kosher Salt
1 cup whole milk (or more if you prefer a thinner milkshake)


1. Take ice cream out and leave it on the counter while you prepare the other ingredients.

2. Peel the carrots and boil them in salted water until soft.
3. In a blender (if you’re using an immersion blender, put the ingredients into a tall cup) combine ice cream, soft carrots, orange zest, orange juice and pinch of Kosher salt. 
4. Blend until there aren’t any visible carrot pieces. 
5. Add whole milk and blend to combine.

Eat, Drink & Be Yummy!

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