Strawberry Cheesecake Milkshake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (12-ounce) servings
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- 6 ounces cream cheese
- 3 cups vanilla ice cream
- Carbohydrate 39 g(13%)
- Cholesterol 96 mg(32%)
- Fat 28 g(42%)
- Fiber 3 g(13%)
- Protein 8 g(17%)
- Saturated Fat 16 g(80%)
- Sodium 263 mg(11%)
- Calories 431
Preparation 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.
Preparation 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.
