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Pineapple Carrot “Cake” Shaved Ice
Ingredients
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250 grams (9 ounces) frozen pineapple chunks
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200 grams (7 ounces) frozen sliced carrots
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600 millilitres (1 pint) pineapple juice
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200 grams (7 ounces) ice
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3 tablespoons low fat cream cheese
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2 teaspoons vanilla extract
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1/2 teaspoon Cinnamon Ground
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1/2 teaspoon Ground Nutmeg
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1/2 teaspoon Ground Ginger
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1/2 teaspoon sea salt
Key Products
- Skip the freezer and serve straight from the blender for a delicious creamy smoothie.
- Try using a variety of other frozen fruits in place of the pineapple, such as peaches or blackberries for a fruity twist.
Instructions
- 1 Place all ingredients in blender container. Cover and blend on high speed, scraping down sides and stirring as needed, until mixture is smooth for about 3 minutes.
- 2 Pour mixture into large freezer-safe container (about 32cm x 23cm size). Cover with plastic wrap and freeze for 3-4 hours, stirring and scraping mixture every 30-45 minutes to create a fluffy, shaved ice texture.
- 3 To serve, scoop or shave frozen mixture into serving bowls.
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