Dessertsbonappetit5.0
Extra-Creamy Strawberry Milkshakes
This recipe for homemade strawberry milkshakes uses fresh strawberry syrup for foolproof flavor and freeze-dried berries for fruity punch.
👥 2 Servings👤 Christina Chaey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●bowl
- ●blender
📝 Preparation Steps
1
If using ¼ cup freeze-dried strawberries (about .25 oz.), grind in a spice mill until a fine powder forms; set strawberry powder aside.
2
Bring 1 lb. fresh strawberries, hulled, quartered, ¾ cup (150 g) sugar, and ¼ cup water to a boil in a medium saucepan. Reduce heat and simmer until strawberries are very soft and starting to lose their color, 9–⏱️ 12 minutes. Remove from heat.
. fresh strawberries, hulled, quartered; plus 2 slices for serving (optional)1 lb
3
Using a spider or slotted spoon, transfer strawberries to a fine-mesh sieve set over a small bowl, leaving syrup behind in pan. Press down on strawberries to extract as much juice as possible; discard solids. Add strained juices to syrup in pan.
4
Return syrup to a simmer and cook until thick enough to coat a spoon, 6–⏱️ 8 minutes. Let cool slightly, then transfer to an airtight container. (You should have a little less than ¾ cup syrup.) Cover and chill until cold, at least ⏱️ 1 hour.
5
Blend 1 pint strawberry ice cream, slightly softened, ⅓ cup whole milk, reserved strawberry powder (if using), and ½ cup syrup in a blender until smooth, thick, and creamy.
pint strawberry ice cream, slightly softened1
6
Pour milkshake between 2 glasses, dividing evenly, and top each with canned whipped cream and 1 strawberry slice if desired. Serve with straws. Do ahead: Syrup can be made 1 week ahead. Keep chilled.
Canned whipped cream (for serving; optional)
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