These were most definitely inspired by this Carrot Milkshake by Megan of EatBeautiful.net. I absolutely adore her recipes and her vegetable-based smoothies. I removed the turmeric from the recipe (among other tweaks) merely because I didn't want to deal with yellow stains on my kids' shirts since it's inevitable that popsicles will drip when handled by a three-year-old!
Prep Time30mins
Cook Time4hrs
Total Time4hrs30mins
Ingredients
4-5medium carrots, peeled
¼cuphoney
½cupheavy cream, preferably cultured
½inchfresh ginger, grated
½teaspoonground cinnamon
½cupwhole milk or water, if needed
Instructions
First, cook the carrots. Chop them into 1-inch pieces, then steam them until soft. Set aside to cool.
Place the cooled carrot chunks in a blender with the honey, cream, ginger, and cinnamon.
Blend until completely smooth, adding milk or water as necessary to keep the mixture moving.
Pour into the popsicle molds and freeze until completely firm, at least 4 hours.
Notes
Note about yield: This recipe makes approximately 3 cups of popsicle mixture, which makes 10 popsicles in this simple popsicle mold, but there will likely be a bit leftover. I enjoy the leftovers best as a smoothie.