Before you judge this seemingly improbable combination, just try it. Once you do, I promise to share in your enthusiasm for Carrot Ginger Ice Cream and pretend you never raised an eyebrow.
Makes approximately one pint
Add 1 teaspoon wheatgrass powder to the ice cream mix before freezing.
Juice the carrots and fresh ginger. Pour the fresh-pressed juice into a blender and add the cashews, hemp seeds, maple syrup, vanilla, and guar gum. Blend well until smooth and creamy. Transfer the liquid into a sealable shallow container, and freeze for 1–2 hours. Mix the ice cream into a slushie, and fold in the crystallized ginger pieces. Return to the freezer for another 3–4 hours, or until frozen through. (Alternatively, use an ice cream maker according to the manufacturer’s directions for a fluffier frozen result.) Let the ice cream defrost for a couple minutes to soften slightly at room temperature before serving.