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Carrot Cake Ice Pops

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"This recipe can be varied a few different ways."
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4 h 10 m servings 211 cals
Original recipe yields 6 servings (6 ice pops)

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  • Prep

  • Ready In

  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.


  • Cook's Notes:
  • Using fresh carrots will give some texture in the ice pops but if you don't like that then you could use 4 jars of baby food carrots instead for a smoother popsicle.
  • Instead of ice cream, you could use frozen yogurt or Greek yogurt for a healthier choice.

Nutrition Facts

Per Serving: 211 calories; 11.7 g fat; 24.8 g carbohydrates; 4 g protein; 21 mg cholesterol; 171 mg sodium. Full nutrition

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