Strawberry Milkshake with Whipped Cream
A thick strawberry milkshake made by puréeing the fruit first, then blending it briefly with vanilla ice cream, topped with whipped cream and a whole berry.
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Method
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Equipment
- blender or food processor
- whisk and bowl
- 2 tall glasses, chilled
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 526 kcal |
| Protein | 8.5 g |
| Carbohydrate | 52.7 g |
| of which sugars | 44.6 g |
| of which free sugars | 33.8 g |
| Fat | 32.4 g |
| of which saturates | 20 g |
| Fibre | 4.3 g |
| Salt | 0.46 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Shake
- 300 g frozen strawberries, thawed (or ripe fresh strawberries, hulled)
- 300 g vanilla ice cream about 4 scoops
- 60 ml cold whole milk
- 0.5 g fine sea salt or table salt a pinch
To top
- 80 ml cold double cream
- 4 g icing or caster sugar about 1 tsp
- 2 whole strawberries, to garnish
- 1
Prepare. Put 2 tall glasses in the freezer and leave the ice cream on the counter for 10-15 minutes, until it is just scoopable.
- 2
Whip. Whisk the cream and sugar to soft peaks and keep it in the fridge.
- 3
Purée. Blend the thawed strawberries on their own for about a minute until completely smooth. Doing this first means no lumps of fruit are left.
- 4
Blend. Add the ice cream, milk and salt and blend just until smooth and thick, 20-30 s. Blending for longer warms and thins the shake.
- 5
Top. Pour into the cold glasses, spoon a cloud of whipped cream onto each and finish with a whole strawberry.
Storage
Serve immediately; milkshakes do not keep. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
