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
4 carrot ribbons
1. In blender, puree first 3 ingredients.
2. Add 1 tsp of cinnamon and a pinch of salt; blend in ice cream.
3. Divide among glasses. Top with whipped cream, sprinkle with cinnamon and garnish with carrot ribbons.