Yum. I love milkshakes. My parents and I used to frequent a locally-owned drive-through that later became a drive-in that specialized in fresh-fruit milkshakes. I think our favorites were the blackberry and strawberry flavors. They only used fruit that was in season, so the milkshakes were extra delicious.
I don't live anywhere near that drive-in now, and I'd hate to know what kind of ice cream they use in the shakes, but I do have fond memories of idling in the line of cars, just waiting for the cool, creamy dessert to quench my summer thirst.
I don't drink many milkshakes these days. To be honest, the ice cream that hangs out in our house is usually consumed quickly or used up right away in ice cream sandwiches. As it's either homemade or made by Luna and Larry, I know just what it is made of, and I feel comfortable eating it in droves, but the quantities leftover don't always allow any extra to be used in shakes.
However, I recently made some vanilla chocolate chip ice cream that did not get used up in ice cream sandwiches. In fact, even after making four gigantic sandwiches, I had so much ice cream left over that I wasn't really sure what to do with it.
I realize you may be thinking to yourself right now: is she serious?! It didn't even dawn on me to eat it or make it into something more until a week after I made it. (Sometimes I suffer from what is known as "vacation brain" - you'll just have to excuse that flaw!) So when I finally remembered it was in the freezer and that I should probably eat it before it got destroyed by freezer crystals, I got right down to making a milkshake.
Milkshakes are incredibly easy. Just take some ice cream, milk, and fruit (which is, of course, optional), blend it together, and serve.
Ice Cream Milkshake
vegan + gluten-free
3 scoops non-dairy ice cream, any flavor
3 strawberries, cut in half
1/4 c. non-dairy milk
Blend, scrape, and blend some more. Slurp and enjoy.
This is linked to Slightly Indulgent Tuesdays, Wellness Weekend on Diet Dessert and Dogs.