Carrot, Ginger and Orange Ice
The vibrant color from the carrots and orange is only enhanced by the zing from the ginger, which all together make for an extra-delicious icy treat.
Ingredients
- 1 Large orange, peeled, halved
- 1 Tablespoon orange zest
- 1 ½ -inch-thick slice of (1 1.25 cm-thick slice of) pineapple
- ¾ cup (90 g) carrots, halved
- 1 Tablespoon fresh ginger root
- 2 Tablespoons agave nectar
- 3½ cup (455 g) ice cubes
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Select Variable 1 or the Frozen Desserts program (if available).
- Start the machine, slowly increase to its highest speed, and blend for 50 seconds; or start the machine and allow the Frozen Desserts program to complete, using the tamper to push ingredients into the blade.
Notes
The consistency of this recipe should be similar to a slushie.
Nutrition Information
| Serving Size | ¼ cup (70 g) |
| Amount Per Servings | |
| Calories | 25 |
| Total Fat | 0 |
| Saturated Fat | 0 |
| Sodium | 5 |
| Total Carbohydrate | 6 |
| Dietary Fiber | 0 |
| Sugars | 5 |
| Protein | 0 |
Carrot, Ginger and Orange Ice is rated
out of
5 by
2.
Rated 4 out of
5
by
pinkballoon from
Nice Taste
This is a really nice tasting recipe. I did not have any Agave nectar so I used maple syrup, you don't really taste the sweet though. I did have to add water to loosen things up, added a bit too much so it ended up a firmer slush consistency so I put it in the freezer and the pic shows what it looked it like after a half hour in the freezer, it is in between an ice and sorbet. It is still very good, you can really taste all three of the main ingredients of orange, carrot and ginger. As noted, you don't really taste the sweet, so if you really want a sweet taste I would recommend adding a bit of sugar to taste.
Date published: 2019-05-08
Rated 2 out of
5
by
oheeee from
Who put the ingredients together?
With just ice, the machine would not churn up the ingredients, second time using the machine, will not make this again.
Date published: 2018-03-04
