Carrot Cake Milkshake

  • Prep Time: 5 minutes
  • Servings: 2


  • 1 pint Ripple Vanilla Non-Dairy Frozen Dessert
  • 1 cup Ripple Vanilla Milk
  • ½ cup fresh carrot juice
  • ¼ cup pitted dates, packed
  • 2 tablespoons almond flour
  • 2 tablespoons chopped pecans
  • 2 tablespoons coconut flakes
  • 1 tablespoon vanilla extract
  • 1 teaspoon orange zest
  • 1 teaspoon ground cinnamon
  • For Topping:
  • Whipped coconut topping, as desired
  • Toasted coconut flakes, as desired
  • Toasted pecans, as desired
  • Carrot ribbons, as desired


  1. To a blender add all ingredients. Blend to desired consistency.
  2. Divide between two glasses. Top each with whipped coconut topping, toasted coconut flakes and pecans, and carrot ribbons. Serve immediately.

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