Strawberry Milkshake

 in Favorite Recipes by

Provided by Chelsea Goodman for the June 2012 issue of MidlothianNOW Magazine.

Serving size: 2 large or 4 small milkshakes (about 32 oz.)

  • 1/2 lb. fresh strawberries, plus extra to garnish
  • 2 Tbsp. white sugar
  • 1 tsp. vanilla extract
  • 3/4 to 1 cup whole milk
  • 1 Tbsp. malted milk powder or regular powdered milk (optional)
  • 1 pint strawberry ice cream
  1. Hull and slice strawberries; sprinkle with sugar and stir in vanilla. Put strawberries in freezer for about an hour. Put two pint glasses (or four smaller glasses) in the freezer to chill.
  2. After strawberries have frozen solid, place them in a blender with 3/4 cup milk. Make sure you scrape in all the syrupy juice that has accumulated at the bottom of the bowl. Blend strawberries until no big chunks remain.
  3. Add malted milk powder and blend. (Note: Malted milk powder gives just a bit of extra depth and a hint of malty flavor without turning the shake into a true malt. If you opt to use regular powdered milk, this also will add a bit of richness and creaminess.) 
  4. Remove blender jar from motor. Add entire pint of ice cream. Stir by hand into the milk and strawberries. Put jar back on motor and blend thoroughly. If it doesn’t blend well or gets stuck, carefully add additional milk, up to 1/4 cup. Stir or shake, if necessary.
  5. Pour milkshake into the chilled glasses and garnish with strawberries. Slurp immediately!