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!
Well today I have a recipe requiring no ice cream but resulting in a creamy milkshake. It takes just 5 simple ingredients.
- 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.
This is beyond easy but takes a little patience waiting for the ingredients to freeze.
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.
Freeze for 4 hours.
Add a little more milk then blend.
Instant single serving milkshake. Instant savings for your pocket. Instant satisfaction.
But if you’re thinking something is missing…
Feel free to add a chocolate coconut butter topping. Your call.
Strawberries n’ Cream Milkshake
gluten-free, 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 Tablespoons half + half
- 7.5 Tablespoons 2% or whole milk + 1/2 cup for blending
- 4.5Tablespoons whole milk plain yogurt
- 1 Tablespoons raw honey
- 1/2 teaspoon vanilla extract
- Add the chopped strawberries to 12 ice cube molds.
- Add about 1.5 Tablespoons of the yogurt into 3 molds and shake to settle the yogurt.
- Add about 1.5 Tablespoons of the half + half to 4 more molds.
- Add about 1.5 Tablespoons of milk to 5 molds.
- Set flat in the freezer for about 4hrs until frozen.
- Empty cubes into a blender along with the vanilla and honey.
- 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.
- Pour + serve.
Chocolate Coconut Butter Topping
- 1 Tablespoon coconut butter
- 1 teaspoon cocoa powder
- Melt the coconut butter over low heat and mix in the cocoa powder until smooth.
- Drizzle over the milkshake.
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.