Ingredients
The following ingredients have 2 Servings
- 2 cups carrots (cooked (must be FULLY cooked until very soft) chopped into chunks and frozen for 2 hours minimum)
- 1-½ cups coconut milk (for AIP and dairy-free; or cultured dairy for GAPS, or raw milk/yogurt, if tolerated)
- 1/2 cup coconut cream ( for AIP & dairy-free, or heavy grass-fed cream, cultured cream or yogurt)
- 2 scoops (1/4 cup) collagen (, see link and discount code in Recipe Notes (optional ingredient for added protein))
- 1 inch length fresh turmeric (cut into 4 pieces, or 1/4 teaspoon powdered)
- 1/2-1 inch length fresh ginger (depending on how spicy you like your ginger, cut into 4 pieces; or 1/4 teaspoon powdered)
- 1/2 tsp. cinnamon
- stevia (not for AIP) (, to taste*, or 1/4 cup local raw honey, to taste, for AIP; *see notes about stevia below this recipe)
Instruction
- Place the frozen carrot chunks and raw milk (or coconut milk) into blender with turmeric, ginger, cinnamon and stevia (or honey for AIP).
- Blend on medium speed until the slushy puree is completely smooth, about 50 seconds. Use tamper as needed.
- Add cream and process for 15 seconds more.
- Adjust the sweetener according to your preference, adding a bit more stevia if needed; and blend again briefly.