strawberries n’ cream milkshake

I don’t buy ice cream too frequently.  However, I do love it.  Those addicting little pints are expensive and they’re gone in like 2 sittings, if you’re lucky.

What I love even more than ice cream are milkshakes.  It probably comes from my undying love for the soupy melted ice cream left at the bottom of the bowl. 

I used to [um, still do] whip my ice cream with a spoon to get the melt-action happening even faster.  I know you did that too!

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Well today I have a recipe requiring no ice cream but resulting in a creamy milkshake.  It takes just 5 simple ingredients.

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  • strawberries
  • raw honey
  • half + half creamer
  • 2% or whole milk
  • whole milk plain yogurt

Maybe a little pinch of sea salt if you’re into that kind of thing.

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This is beyond easy but takes a little patience waiting for the ingredients to freeze.

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It’s funny that you can easily tell which milk product is which in the photo below.  I love how the creaminess from the half + half is sucked into the dimples around the strawberry seeds.

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Freeze for 4 hours.

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Add a little more milk then blend.

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Instant single serving milkshake.  Instant savings for your pocket.  Instant satisfaction.

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But if you’re thinking something is missing…

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Feel free to add a chocolate coconut butter topping.  Your call.

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Print this!

Strawberries n’ Cream Milkshake [yields 1, ~14oz shake]

*you may have larger ice cube tray molds but these are the measurements I used to fit mine – follow ingredient amounts to achieve the same taste

  • 6 medium strawberries, chopped
  • 6 Tbsp half + half
  • 7.5 Tbsp 2% or whole milk + 1/2c for blending
  • 4.5Tbsp whole milk plain yogurt
  • 1 Tbsp raw honey
  • 1/2 tsp vanilla extract
  1. Add the chopped strawberries to 12 ice cube molds.
  2. Add about 1.5 Tbsp of the yogurt into 3 molds and shake to settle the yogurt.
  3. Add about 1.5 Tbsp of the half + half to 4 more molds.
  4. Add about 1.5 Tbsp of milk to 5 molds.
  5. Set flat in the freezer for about 4hrs until frozen.
  6. Empty cubes into a blender along with the vanilla and honey. 
  7. Add in 1/4 cup milk [to start] and turn on.  Blend until creamy adding more milk if needed.  I used 1/2 cup total.
  8. Pour + serve.

Chocolate Coconut Butter Topping

  • 1T coconut butter
  • 1t cocoa powder
  1. Melt the coconut butter over low heat and mix in the cocoa powder until smooth.
  2. Drizzle over the milkshake.

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Definitely chugged this down as half of my lunch today!

And speaking of lunch, can I mention the quinoa broccoli casserole leftovers??  I’m pretty sure I liked it even more today!  I added a drizzle of oil to my cast iron skillet over medium heat, then mashed it down a bit in the pan and cooked for 5-7min, flipping once.  It was still incredibly creamy and flavorful but was also crispy from the skillet.  Then I added a 2-drippy-egg topping.  Making it again this weekend!  Okay, I’m done.

Ashley