Monday, May 29, 2006
Shake up your vanilla ice cream
Warm weather brings with it a unique set of cravings, often including a desire for milkshakes. While it’s fun to order milkshakes at a restaurant, it’s even more fun to make them at home. And since commercially made milkshakes often start with a base instead of real ice cream, you might even prefer the flavor of your own homemade shakes. Most recipes start with vanilla ice cream or frozen yogurt because it allows the other flavors of the milkshake to stand out.
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If you prefer an all-chocolate shake, leave out the drop of peppermint extract.
Chocolate Mint Milkshake
4 scoops vanilla ice cream
1/4 cup milk
1/4 cup chocolate syrup
1 drop peppermint extract
In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. Blend until smooth. Pour into glasses and serve. Makes 2 servings.
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Orange Vanilla Milkshake
1 6-ounce can frozen orange juice concentrate
1 cup milk
1 cup cold water
1 pint vanilla ice cream
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
10 cubes ice
In a blender, combine orange juice concentrate, milk, water, ice cream, sugar and vanilla. Blend until smooth. Add ice cubes; blend until thickened. Pour into glasses and serve. Makes 6 servings.
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Peanut Butter Milkshakes
1 cup milk
2 cups vanilla ice cream
1/2 cup creamy peanut butter
2 tablespoons granulated sugar
In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately. Makes 3 servings.
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To toast coconut, bake at 350 degrees for 2 to 4 minutes, stirring frequently.
Tropical Milkshakes
3/4 cup milk
2 medium ripe bananas
3 cups vanilla ice cream, softened
1 8-ounce can pineapple chunks, undrained
2 tablespoons flaked coconut, toasted
2 tablespoons chopped pecans
In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans. Makes 5 cups.
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Cafe Latte Milkshake
1-1/2 cups cold coffee
2 scoops vanilla ice cream
2 tablespoons chocolate syrup
In a blender, combine cold coffee, ice cream and chocolate syrup. Blend until smooth. Pour into glasses and serve. Makes 2 servings.
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Pantry Pointers
To reduce the fat and calories in a milkshake, try using skim milk and low-fat ice cream or frozen yogurt. To increase fat and calories in a milkshake, such as when trying to gain weight, try substituting cream for the milk.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com