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Strawberry Cheesecake Milkshake

Makes 4 (12-ounce) servings
  • Active time: 10 min
    Total time: 10 min
What could possibly be better than a strawberry milkshake? A strawberry cheesecake milkshake! The cream cheese, which has a tang of its own that's enhanced by the lemon zest, helps make this milkshake as thick as, well, concrete (the very apt Missouri term for a milkshake).

If the idea of frozen strawberries hits you as totally counter to your locavore sensibilities, know that they are another secret to a milkshake thick enough to eat with a spoon, and if you grow your own or buy them at the farmers' market, we urge you to freeze them for this shake. You'll find the directions in the Cooks' Notes at the end of the recipe.

This recipe is part of our Gourmet Modern Menu: Burger Bash. Click here to view the full menu.
Published in Gourmet Live 08.01.12

INGREDIENTS:

  • 3 cups vanilla ice cream
  • 6 ounces cream cheese
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 1 pound frozen strawberries (not in syrup)

INSTRUCTIONS:

  • In two batches if necessary, blend together ice cream, cream cheese, milk, vanilla, lemon zest, and strawberries in a blender until smooth, 1 to 2 minutes.

COOKS' NOTES:

  • If you want to use fresh—not frozen—berries, feel free to do so, but your milkshake won't be as thick.
  • If you are lucky enough to have a bumper crop from your own garden or you bought loads of berries at the farmers' market, you can freeze them yourself. Wash and dry them and cut off the green tops. Spread the berries out on large rimmed baking sheets lined with towels, and freeze the berries uncovered, until firm, about a couple of hours, then transfer the frozen berries to heavy-duty resealable plastic bags.
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