Often recipes for carrot cake milkshakes call for ice cream and a hunk of carrot cake. Who keeps baked carrot cake in their dorm room? Not me. For this milkshake, use vanilla or coconut ice cream, depending on your preference.
Carrot Cake Milkshake
- Prep Time:7 minutes
- Cook Time:0 minutes
- Total Time:15 minutes
- 1 1/2 cup coconut or vanilla ice cream
- 1/2 cup 1% milk
- 3 tablespoon pumpkin butter
- 2 tablespoon shredded carrots
- 1/2 cup hot water
- 1 tablespoon cream cheese
- 1 tablespoon chopped walnuts
- 1 tablespoon raisins
- Whipped cream
- Shot of dark rum (optional)
Take out cream cheese to get to room temperature. Soak carrots in hot tap water for 5 minutes.
In a bowl, combine cream cheese, pumpkin butter, carrots, and raisins. You can add some walnuts at this point too if you want. Stir well.
Scoop 2 scoops of ice cream into a blender
Add the pumpkin butter mixture to the blender and add milk.
Mix together for 10 seconds or until combined.
If this is a boozy shake, pour in your shot of rum and mix for an additional 5 seconds.
Pour in a glass, top with whipped cream and walnuts to garnish. Hoppy Easter!