Carrot Ginger Ice Pops Recipes

CARROT CAKE ICE POPS

Steps:

• 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.
• Pour carrot mixture into molds and freeze until slushy, about 1 hour.
• Remove from freezer and stir in walnuts evenly; insert pop sticks and freeze until solid, 3 to 6 hours.

CARROT GINGER DRESSING

Steps:

• Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
• Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

CARROT GINGER MULE

Steps:

• Add the carrot juice, ginger beer, vodka, ginger juice and lemon juice to a large pitcher and stir to combine. Pour over ice-filled rocks glasses and top with more ginger beer. Serve immediately.

CARROT-GINGER ICE POPS

Steps:

• Using a sharp knife, remove and discard peels and piths of oranges; chop fruit and discard seeds. Place in a blender with carrot juice (such as Lakewood Organic), hulled and halved strawberries, chopped fresh ginger, and a small pinch of kosher salt; process until smooth. Pour into ice-pop molds; freeze at least 4 hours (or serve over ice as a "juice").

CARROT-GINGER ICE POPS

Steps:

• Using a sharp knife, remove and discard peels and piths of oranges; chop fruit and discard seeds. Place in a blender with carrot juice (such as Lakewood Organic), hulled and halved strawberries, chopped fresh ginger, and a small pinch of kosher salt; process until smooth. Pour into ice-pop molds; freeze at least 4 hours (or serve over ice as a "juice").

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

CRAZY CARROT POPS

Steps:

• In blender, place yogurt, mango and carrot juice. Cover; blend until smooth. Reserve 1 cup mixture; cover and refrigerate. Divide remaining mixture among 6 (5-oz) paper cups, about 1/3 cup in each. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 2 hours or until frozen.
• In blender, place reserved mango mixture and spinach. Cover; blend until smooth. When first layer is frozen, remove foil from pops. Pour about 3 tablespoons spinach mixture in each cup over frozen layer. Return foil to pops to support sticks. Freeze about 6 hours or until frozen.

CARROT GINGER MULES

Steps:

• Stir together carrot juice, pineapple juice, and lime juice in a pitcher. Chill, covered, up to 24 hours.
• Stir in ginger beer just before serving. Pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass. Garnish with lime wedges and halved baby carrots.

CARROTS, GINGER AND CUMIN

Steps:

• Scrape carrots and cut into medium slices or slice in food processor. Cook carrots in boiling salted water until just tender, about five minutes, depending on thickness. Drain and rinse under cold water to stop cooking.
• Meanwhile, saute cumin in one tablespoon butter for about 30 seconds. Add the ginger and garlic and saute a minute longer.
• Combine cooked, drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
• Season with salt and pepper. The recipe may be prepared to this point early in the day and heated gently to serve. If served immediately, heat through.

PINEAPPLE, GINGER AND CILANTRO ICE POPS

Steps:

• Cut the cilantro stems from the cilantro leaves. Finely chop the stems and roots in a food processor. Transfer to a fine-mesh sieve set over a small bowl. Press on the solids to extract the juices. Discard the solids. Measure 1 tablespoon cilantro juice and place in a large measuring cup.
• Using a Microplane or fine grater, grate the ginger into the sieve set over the bowl. Press on the solids to extract the juices. Measure out 1 teaspoon ginger juice and stir it, along with the pineapple juice, into the cilantro juice. Pour into ice-pop molds and freeze.