Cinnamon-Carrot Cake Milkshake

Do you eat leftovers? I wish I could say we eat them at my house, but I have to admit that leftovers are rejected like old stinky socks. By the looks I receive when trying to serve up a warm plate of leftovers, you would think I was trying to poison them.

Not to be defeated, I’ve resorted to mixing things up and trying to stealthily pull one over on the men of my house. Chili isn’t chili anymore when its dumped on a bed of corn chips and smothered in cheese. Right?

Desserts usually don’t need any persuasion from me for someone to finish them off, but since I had so much of it left from the Carrot Pineapple Cake post, I decided to do some experimenting. The result? A Cinnamon Carrot Cake Milkshake that is oh-so-good! I had the forethought to throw some of the cake in the freezer the night before, which helps with the consistency of the milkshake. You only need 5 ingredients, what’s easier than that!


Cinnamon-Carrot Cake Milkshake

Serves: 1  Printable Recipe

1 1/2 cups vanilla ice-cream

1/2 cup milk

1 tsp vanilla

1/4 tsp cinnamon

1/2 cup cut up frozen carrot cake

Recipe Note:

Measurements are approximate, you may want to adjust amounts according to your taste. If you like a thinner milkshake, use more milk, thicker milkshake, use less milk. You get the drift.

Place the ice cream in a blender.

Now add the milk and pulse for a few seconds.

Add the vanilla…

…and cinnamon.

Now throw in a few nice sized chunks of frozen carrot cake. Pulse until combined and the consistency is smooth.

Feel free to add some extra pieces of carrot cake on top, stick a straw in it, and slurp away.

Enjoy!

Amber