I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
This Carrot Cinnamon Milkshake recipe is creamy and super satisfying! — A truly healthy treat that can be snack, dessert or side dish. This treat was designed for those on healing diets who need something wonderful, despite ingredient limitations. With spicy but healing flavors of ginger, turmeric and cinnamon, the milkshake can be dairy-free, with cultured dairy (for GAPS) or with raw milk and cream. Carrot Cinnamon Milkshake is perfect for AIP, GAPS, Low-FODMAP and Paleo diets: Choose the slight ingredient variations based on your needs and diet. (This milkshake can also be fruit-free; and it’s lectin-free/low-lectin.)
I use cooked carrots in this recipe! So, it is gentle for healing diets, with GAPS cultured and AIP non-dairy variations. Cooked carrots aren’t that weird in a milkshake or smoothie. Think cooked pumpkin! Pumpkin shakes, pumpkin ice cream, carrot cake… and we make and serve Carrot-Cinnamon frozen yogurt at our ice cream shops, not to mention our Bunny Food Milkshake. In our Bunny Food we use carrot juice; so why didn’t I use fresh carrot juice here? Cooked carrots are even gentler. They fit on the Intro Diet of GAPS and some of us need that gentle of nutrition. Additionally, the inspiration for this shake came from the low-FODMAP diet, catered toward those who sometimes can’t eat winter squash (pumpkin) without bloating. And it’s low-lectin.
To boot, it’s DELICIOUS! This is as close as some of us get to ice cream, and it’s a happy nearness. SO creamy yummy.
The strategy is to steam or simmer the carrots, then freeze them in bite-size chunks. I lay the chunks on a parchment lined baking pan before freezing, so they’re easy to pop off and place in the blender. (See photo below. 🙂 )
The other reason I use cooked carrots instead of carrot juice in this milkshake? Our gut microbiome! Our bodies need fiber for many reasons, one of which is: Our good gut bacteria feed on it! While raw veggies can be hard on a delicate gut, cooked carrots are both gentle and provide food for our microflora. Functional doctors say eating a lot of gentle fiber is just as important as consuming probiotics, if not more so!, to correct gut dysbiosis. (source) Think of this as a creamy high-fiber smoothie that tastes like dessert. 🙂
Carrot Cinnamon Milkshake
- 2 cups cooked carrots, (must be FULLY cooked until very soft) chopped into chunks and frozen for 2 hours minimum
- 1-1/2 cups raw milk or coconut milk depending on if you want dairy or need dairy-free; use coconut milk for AIP
- 1/2 cup heavy grass-fed cream, cultured cream or yogurt, or coconut cream for dairy-free
- 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 , to taste*, or 1/4 cup local raw honey, to taste, if you don't eat stevia and for AIP; *see notes about stevia below this recipe
Place the frozen carrot chunks and raw milk (or coconut milk) into blender with turmeric, ginger, cinnamon and stevia (or honey).
Blend on medium speed until the slushy puree is completely smooth, about 50 seconds. Use tamper as needed.
Add heavy 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.
Find wonderful collagen peptides here for added protein in your milkshake! Use code BEAUTIFUL10 at checkout for 10% off your entire order.
What kind of stevia? (Use honey for AIP.)
- I use NuNaturals or SweetLeaf stevias. NuNaturals has FIVE strengths of sweetness (five products that each vary in their potency), which makes it very hard to use in recipes! If you use stevia regularly, you will have no trouble knowing how much you like. If not, here are the varieties and some guidelines to know how much to use:
- Reb99- This is my favorite. It’s 99% pure with no added dextrose. You only need a few sprinkles to sweeten one serving. So with this recipe, I use 2 sprinkles to start, and one or more sprinkles if needed.
- White powder stevia without dextrose- This is the one we use at our frozen yogurt shops because it isn’t quite as concentrated so we can actually measure a full teaspoon out for big recipes or 1/8 tsp. for a recipe that will serve 4. If you have this variety, start with 1/16 tsp.
- White powder with dextrose- This is the kind that comes in packets and it’s more diluted, not as strong. I don’t use this kind because I don’t like dextrose. But my guess is you’d start with 1/8 tsp.
- Liquid tincture with alcohol base- I do like this option. Start with 10-15 drops and add more if needed.
- Alcohol-free liquid tincture- This version is made with palm-sourced glycerine and may be ideal for those who can’t have any alcohol. Depending on the brand, the glycerin-based stevias vary a lot in their sweetness. With NuNaturals, the sweetness is comparable to the alcohol-based version. But other brands have sweeter or less sweet versions. Definitely taste-test the glycerin versions of stevia before using them to see how much it takes to sweeten 12 ounces of liquid. It may be just 2-3 drops and it may be closer to 10 drops. If you use NuNaturals alcohol-free tincture in this recipe, start with 10 drops; then adjust according to your preference.
- Here’s the Vanilla SweetLeaf Stevia tincture.