Sponsored by Club House for Chefs
Treat yourself to the goodness of carrot cake in this icy treat. Pineapple, carrots and pineapple juice are blended with cinnamon, nutmeg, ginger and a touch of less-fat cream cheese to create that signature carrot cake flavour.
2 cups Frozen pineapple chunks
2 cups Frozen sliced carrots
2 1/2 cups Pineapple juice
1 cup Ice
3 tbsp Less-fat cream cheese or cream cheese
2 tsp Club House Vanilla Extract, Pure
1/2 tsp Club House Cinnamon, Ground
1/2 tsp Club House Nutmeg, Ground
1/2 tsp Club House Ginger, Ground
1/2 tsp Club House Sea Salt, French Mediterranean
Place all of the ingredients in a blender and blend on high speed, scraping down sides and stirring as needed for about 3 minutes or until mixture is smooth.
Pour the mixture into a large freezer-safe container (about 13×9-inch/33×23-cm size). Cover with plastic wrap and freeze for 3 to 4 hours, stirring and scraping mixture every 30 to 45 minutes to create a fluffy, shaved ice texture.
To serve, scoop or shave frozen mixture into serving bowls.