I cannot stand milk. I have it in coffee and tea and even on my cereal but you’ll never catch me drinking a glass of plain milk (apart from one time when I ate a very hot green chilli but that’s a story for another day….)
I do love a milkshake though – especially in the summer! It’s got to be a proper one – milk blended with fruit or chocolate or something as opposed to just those nasty chemical-tasting powders plopped into milk. It should also be thick and have some kind of ice cream type element – like a McDonald’s shake really.
This has a bit more of the American diner touch about it with the ice cream “float” and I think it will be an absolute winner for summer – especially for the kids. It has the sweetness that they crave but allows you to sneak a little bit of fruit into them too! Don’t worry though – this is still also extremely suitable for adults!
There was something very important I learned from making this recipe around the use of frozen cherries and fruit in general. The first time, I defrosted the cherries and just emptied the sieve into the blender- discarding the juice in the bowl they had been sat over, assuming it would just be mostly water. Wrong- this actually contains a lot of cherry flavour hence I’ve specified to add the juices to the food processor too. You’ll be surprised at the difference it makes to the flavour of the finished shake!
We bought our smoothie maker a while ago as part of a fairly fleeting bout of good intentions.. It was used religiously for about a week and then went away in the deep dark recesses of the kitchen cupboards for a year or so. I came across it when re-organising the kitchen and pulling everything out of the cupboards. It enjoyed a good clean and was put in a permanent position on the worktop. This time it has stayed there and I would say it gets used at least twice a week nowadays – probably more as we move on into better weather.
It’s a great piece of equipment – of course you can just use your food processor but I’ve invariably found that five minutes later I’m washing it up by hand because I need it for something else – and if there’s one thing I hate it’s washing up!
So please let me know what you think via the contact form or in the comments – or if the mood takes you then scamper over to the old social media and let me know your thoughts. Enjoy DDx.
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Ice-cream float cherry shake
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
A fresh sweet blended cherry milkshake with a vanilla ice cream float
Ingredients
- 200 g frozen cherries (defrosted, plus their juices)
- 300 ml milk ( I use semi-skimmed)
- 1/2 tablespoon cherry sauce or jam or just use honey or maple syrup (see notes)
- 2 scoops low fat vanilla ice-cream
Instructions
- Put the cherries and their juices into your food processor/blender jug and blend until broken down.
- Add the milk and sauce/jam (see recipe card notes) and blend for 2 minutes.
- Pour the mix through a fine mesh sieve into a large jug to strain out any bits of cherry skin.
- Pour into a tall glass, leaving a little room.
- Top each glass with a scoop of ice-cream. Leave to sit for a couple of minutes so the ice cream starts to melt into the shake and then serve with a straw.
Notes
- Use any cherry jam or sauce just to give it a little pep and sweetness! If you don’t have anything like that you can use honey or maple syrup.
- Prep Time: 10 minutes
- Cook Time: N/A
Nutrition
- Serving Size: Per serving
- Calories: 174.97kcal
