- 1 1/2 cups carrot juice
- 3 ounces cream cheese, at room temperature
- 2 tablespoons plus 1 1/2 tsp. malted milk powder
- 1 teaspoon ground cinnamon, plus more for garnish
- 1 pint vanilla ice cream
- Whipped cream
- 4 carrot ribbons
In blender, puree first 3 ingredients with 1 tsp. cinnamon and a pinch of salt; blend in ice cream. Divide among glasses. Top with whipped cream, sprinkle with cinnamon and garnish with carrot ribbons.