Who doesn’t love milkshakes?
They’re the embodiment of summery fun and a reminder of your childhood. Not only do they taste amazing, but they also make you feel like you’ve eaten something.
Plus, how can we forget how Instagram-worthy they look?
So, we bring to you 3 ice cream milkshakes to help you cool off.
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WHICH MILKSHAKES SHOULD I MAKE?
MINT CHOCOLATE CHIP MILKSHAKE
- 2 Cups (16oz/454g/4 scoops) Vanilla ice cream
- 1/2 Cup (4floz/115g) Milk (whole or low fat)
- 2 tsp peppermint flavor or (2 tablespoons fresh mint)
- green food coloring
- 2 tablespoons Chocolate chips
INSTRUCTIONS
- Process all ingredients in a blender until smooth, around 2-3 minutes. Serve immediately in individual glasses, and top with some whipped cream and chocolate chips.
- For best results, use a high-speed blender.
CHOCOLATE PEANUT BUTTER MILKSHAKE
- 1 frozen banana
- ½ cup (4floz/115g) almond milk (or any dairy-free milk)
- 2 Tablespoons cocoa powder
- ¼ cup (2oz/60g) Natural peanut butter (not salted)
- 1 teaspoon vanilla extract
- 4-5 ice cubes (about 1 handful)
INSTRUCTIONS
- Process all ingredients in a blender until smooth, around 2-3 minutes. Serve immediately in individual glasses.
- Use a frozen banana to give the shake an extra-creamy consistency.
STRAWBERRY CHEESECAKE MILKSHAKE
- 1 cup (8oz/230g/4 scoops) Vanilla ice cream
- 1 cup (8oz/230g) Milk
- 1/4 cup (2oz/ 60g) cream cheese
- 1/2 tsp. vanilla
- 1 ½ Cup (12oz/360g) Strawberry, fresh or frozen
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INSTRUCTIONS
- Process all ingredients in a blender until smooth, around 2-3 minutes. Serve immediately in individual glasses, and top with additional strawberries, whipped cream and crushed graham crackers.
- For best results, use a high-speed blender.
OREO MILKSHAKE
- 1 Cups (8oz/230g/4 scoops) Vanilla ice cream
- 1/2 Cup (4floz/115g) Milk (whole or low fat)
- 7 (roughly) Oreo cookies
INSTRUCTIONS
- Process all ingredients in a blender until smooth, around 2-3 minutes. Serve immediately in individual glasses, and top with additional whipped cream and an Oreo.
- For best results, use a high-speed blender
These recipes are by Gemma’s Bigger Bolder Baking.
