Carrot Ginger Ice Cream

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• Step 1

  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.

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