.
Results 1 to 5 of 5

Thread: 50 Instant Milk Shakes Recipes

  1. #1

    50 Instant Milk Shakes Recipes

    . . .


    Each recipe makes 2 milkshakes.

    1. Vanilla: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt.


    2. Toasted Marshmallow: Broil 8 marshmallows on foil, turning, until browned. Make Vanilla Milkshakes (No. 1), adding 6 of the toasted marshmallows. Top with the remaining marshmallows.
    3. S知ores: Broil 8 marshmallows on foil, turning, until browned. Blend 1 pint chocolate ice cream, 1/4 cup milk, 1 teaspoon vanilla, a pinch of salt and 6 of the toasted marshmallows. Top with crushed graham crackers and the remaining toasted marshmallows.


    4. Fig and Port: Simmer 1 cup port and 1/3 cup chopped dried figs until the liquid is reduced by half; cool, then blend with 1 tablespoon port. Make Vanilla Milkshakes (No. 1); layer in glasses with the port mixture.


    5. Strawberry: Blend 1 pint strawberry ice cream, 1 cup strawberries and 1/4 cup milk.


    6. Mixed Berry: Make Strawberry Milkshakes (No. 5), replacing the strawberries with 1/2 cup each raspberries and blueberries.


    7. Strawberry-Rhubarb: Simmer 1 1/2 cups sliced rhubarb, 2 tablespoons each sugar and water, and 1/4 teaspoon orange zest until soft; cool. Blend with 1/2 cup milk and 1 pint strawberry ice cream.


    8. Chocolate Blend: 1 pint chocolate ice cream, 1/4 cup cream and 3 tablespoons chocolate syrup.


    9. Corn Cereal: Steep 1 1/2 cups sweetened corn cereal (such as Cap地 Crunch) in 1 1/2 cups hot milk, 30 minutes. Strain and freeze in an ice cube tray. Blend the frozen milk cubes with 1 pint vanilla ice cream and 1 cup cereal. Top with more cereal.
    10. Chocolate-Banana: Blend 1 pint chocolate ice cream, 2 frozen bananas and 1/4 cup chocolate milk.




  2. #2
    11. Peanut Butter–Banana: Make Chocolate-Banana Milkshakes (No. 10), adding 1/2 cup peanut butter.


    12. Boozy Banana: Make Chocolate-Banana Milkshakes (No. 10), adding 2 tablespoons rum.


    13. Lemon Meringue: Blend 1 cup each lemon sorbet and vanilla frozen yogurt, 1/4 cup milk and 2 tablespoons jarred lemon curd; pour into glasses. Beat 2 egg whites and 2 tablespoons superfine sugar until stiff. Spoon onto the shakes and brown with a kitchen torch.
    14. Raspberry Pavlova: Make Lemon Meringue Milkshakes (No. 13), replacing the lemon sorbet with raspberry sorbet and the lemon curd with 1/2 cup raspberries.


    15. Key Lime: Blend 1 pint vanilla frozen yogurt, 1/2 cup milk, and the zest and juice of 6 Key limes.


    16. Pina Colada: Blend 1 pint vanilla frozen yogurt, 1 cup frozen pineapple chunks, 1 tablespoon cream of coconut and 2 ounces dark rum. Garnish with pineapple.
    17. Coconut Tres Leches: Blend 1 pint vanilla ice cream and 2 tablespoons each sweetened condensed milk and cream of coconut. Stir in 1/2 cup toasted pound cake cubes. Top with toasted shredded coconut.


    18. Maple-Walnut Blend: 1 pint vanilla ice cream, 1/2 cup milk and 2 tablespoons maple syrup. Put jarred walnuts in syrup in each glass and top with the ice cream mixture.


    19. Mango-Yogurt: Blend 1 pint mango sorbet, 1 chopped mango and 2/3 cup plain kefir or yogurt. Top with chopped mango.
    20. Mint Julep: Blend 1 cup each mint ice cream and vanilla frozen yogurt with 2 ounces bourbon. Top with mint leaves.


  3. #3
    21. Mexican Chocolate: Blend 1 pint chocolate ice cream, 2 tablespoons milk, 1 tablespoon sweetened condensed milk and 1/4 teaspoon cinnamon. Top with turbinado sugar.


    22. Mexican Vanilla: Boil 2 cups milk, 1/4 cup masa harina (instant corn flour), 2 teaspoons brown sugar and a pinch of cinnamon, whisking, until thick; chill. Blend with 1 pint vanilla ice cream.


    23. Cookies and Cream: Soak 1 cup chocolate wafer cookies in 1/4 cup milk until soft. Blend with 1 pint vanilla ice cream. Top with more cookies.
    24. Mint Cookies and Cream: Make Cookies and Cream Milkshakes (No. 23), replacing the vanilla ice cream with mint–chocolate chip ice cream.


    25. Pumpkin Pie: Melt 1/2 stick salted butter and toss with 1 cup crumbled graham crackers in a baking dish; bake at 350 degrees F, 8 minutes. Cool. Blend 1 pint pumpkin ice cream and 1/2 cup milk. Top with the graham cracker crumble.


    26. Cannoli Blend: 2 cups ricotta, 1 pint vanilla frozen yogurt, 1/4 cup each milk and confectioners’ sugar, 2 tablespoons chopped candied orange peel and a dash of cinnamon. Top with chocolate chips.


    27. Chocolate–Peanut Butter: Blend 1 pint chocolate ice cream and 1/2 cup each peanut butter and milk. Top with chopped honey-roasted peanuts.
    28. Chocolate-Cashew: Make Chocolate–Peanut Butter Milkshakes (No. 27), replacing the peanut butter with cashew butter. Top with chopped salted cashews.


    29. Mocha: Blend 1 cup each chocolate ice cream and coffee ice cream, 2 tablespoons milk and 1 tablespoon chocolate syrup.


    30. Malted Mocha Chip: Blend 1 cup each chocolate ice cream and coffee ice cream, 3 tablespoons malted milk powder, 2 tablespoons milk and 1/4 cup chocolate chips.

  4. #4
    31. Nutella: Blend 1 pint vanilla ice cream, 1/2 cup Nutella and 1/4 cup milk.


    32. Mocha-Hazelnut: Blend 1 cup vanilla ice cream, 1/2 cup each chocolate ice cream and coffee ice cream, 1/4 cup each milk and Nutella, and 2 teaspoons chocolate syrup.


    33. Olive Oil: Blend 1 pint vanilla ice cream, 1/4 cup milk and 2 tablespoons extra-virgin olive oil. Top with flaky sea salt.


    34. Olive Oil–Almond: Make Olive Oil Milkshakes (No. 33), replacing the milk with almond milk. Top with chopped toasted almonds.


    35. Black Raspberry: Blend 1 pint black raspberry ice cream, 1/4 cup each raspberries and seltzer, and 1 teaspoon lemon juice. Top with whipped cream.
    36. Date: Simmer 1/2 cup chopped dates in 1 cup water until soft; drain and cool. Blend with 1 pint vanilla frozen yogurt, 1/4 cup buttermilk and 2 teaspoons lemon juice.


    37. Coconut–Hot Fudge: Make hot fudge: Microwave 1/2 cup finely chopped bittersweet chocolate and 1/4 cup each cream and sweetened condensed milk, stirring frequently, until melted. Blend 1 pint coconut ice cream and 1/4 cup milk; layer in glasses with the hot fudge. Top with toasted shaved coconut.


    38. Spumoni: Make the hot fudge from Coconut–Hot Fudge Milkshakes (No. 37). Cook 1 cup halved pitted cherries and 2 tablespoons each sugar and lemon juice until syrupy; cool. Blend 1 pint pistachio ice cream and 1/4 cup milk; layer in glasses with the hot fudge and cherries.
    39. Peanut Butter Cup: Make the hot fudge from Coconut–Hot Fudge Milkshakes (No. 37). Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt; layer in glasses with the hot fudge and chopped chocolate–peanut butter cups.


    40. Triple Chocolate Stripe: Make the hot fudge for Coconut–Hot Fudge Milkshakes (No. 37); add 3 tablespoons to each glass. Melt 4 ounces white chocolate with 2 tablespoons milk in a saucepan over low heat, whisking. Blend 1 cup chocolate ice cream and 3 tablespoons chocolate syrup. Layer the white chocolate and ice cream mixtures in the glasses.


  5. #5
    41. Peach Melba Stir 1 cup crushed raspberries and 1 to 2 tablespoons confectioners’ sugar. Blend 1 pint peach ice cream and 1/4 cup milk; layer in glasses with the raspberry mixture. Top with whole raspberries.








    42. Blueberry-Buttermilk: Simmer 1 cup blueberries, 2 tablespoons sugar and 1 tablespoon lemon juice until syrupy; cool. Blend with 1 pint vanilla ice cream and 1/4 cup buttermilk.
    43. Tiramisu: Soak 6 ladyfinger cookies in 1/2 cup coffee; blend and pour into glasses. Blend 1 cup each coffee ice cream and vanilla frozen yogurt with 1 tablespoon each milk and sweetened condensed milk; pour over the coffee-ladyfinger mixture. Dust with cocoa powder.


    44. Banana-Nut: Blend 1 banana,1 pint butter pecan ice cream, 1/2 cup toasted pecans, 2 tablespoons milk and 1/4 teaspoon vanilla.


    45. Butter-Rum: Blend 1 pint butter pecan ice cream, 3 tablespoons butterscotch sauce, 2 ounces dark rum and a pinch each of cinnamon and cloves.


    46. Butterscotch: Make Butter-Rum Milkshakes (No. 45), replacing the rum with scotch.


    47. Ginger-Spice: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1/4 teaspoon cinnamon and a pinch of salt with 1/3 cup Speculoos ginger cookie spread (or 6 crushed gingersnaps soaked in 1/4 cup milk).


    48. Red Bean–Tapioca: Blend 1 pint vanilla ice cream, 1/2 cup canned azuki beans (Asian red beans), 1/4 cup milk and 2 teaspoons lemon juice. Place 1/4 cup cooked large pearl tapioca in each glass and top with the ice cream mixture.


    49. Sesame: Steep 2 tablespoons ground toasted sesame seeds in 1/4 cup hot milk, 30 minutes. Blend with 1 pint vanilla ice cream and 1/2 teaspoon sesame oil.


    50. Acai Boost: Blend 1 cup vanilla frozen yogurt, 1/2 cup frozen blueberries, 1/2 banana, 1/4 cup acai juice and 2 tablespoons protein powder.


Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •