Stir It Up

Satisfy your cravings with these quick and easy milkshakes

Recipes by Julia Chun 

Strawberry Swirl Shake

Prep: 30 minutes  Makes: Serves 4

8 cups quartered strawberries

3 cups vanilla ice cream

1 cup sugar

1 tablespoon fresh lemon juice

Strawberries for garnish

1. Start by making strawberry syrup. Combine strawberries, sugar and lemon juice in large saucepan and heat over medium high heat, stirring and mashing the strawberries. Let boil for about five minutes or until bright red and strawberries have softened and broken apart. Let cool.

2. Strain strawberry mash into a container, pressing strawberry pulp. Discard pulp and store syrup in the refrigerator.

3. For shakes, blend half of ice cream and 1 cup strawberry syrup in blender on high speed until smooth. Add second half of ice cream and blend again until smooth. Divide among chilled glasses. Spoon some more syrup on top and garnish. Serve immediately.

Pistachio Banana Milkshake

Prep: 5 minutes  Makes: Serves 4

2 cups low-fat milk

1 cup vanilla nonfat yogurt

1 cup ice

1 package (3.4oz) instant pistachio pudding mix

1 banana

Place all ingredients in blender and blend on high speed until creamy. Pour into glasses and serve.

Butterscotch Peanut Butter Fudge Shake

Prep: 10 minutes  Makes: Serves 2

Butterscotch Sauce:

4 tablespoons unsalted butter

1/2 cup dark brown sugar

1 teaspoon kosher salt

1/2 cup heavy cream

1 teaspoon vanilla extract

Peanut Butter Fudge Sauce:

1/4 cup butter

1 cup sweetened condensed milk

1/2 cup chocolate chips

1/4 cup peanut butter

1 teaspoon vanilla

Milkshakes:

3 cups vanilla ice cream

1/2 cup milk

1/3 cup butterscotch sauce

1 teaspoon vanilla

1. Make the butterscotch sauce. Melt butter in small sauce pot, add brown sugar, heavy cream and salt.

2. Bring to a boil and reduce to medium heat. Boil for 3-4 minutes. Remove from heat and stir in the vanilla.

3. Place 2 tall glasses in the freezer.

4. Make the ice cream. Take the blender jar and add 1/3 cup of the butterscotch sauce, milk (less if you like thick shakes), and vanilla. Place the blender jar in the freezer.

5. Scoop out the vanilla ice cream and place in another bowl. Place ice cream back in the freezer. Freeze both the ice cream and ingredients in the blender jar for at least 20-30 minutes.

6. Make the peanut butter fudge sauce. In a microwave safe bowl add the butter, condensed milk, peanut butter and chocolate chips. Microwave for 30 seconds, stir and microwave another 30 seconds and stir. When everything is melted and combined together stir in the vanilla. Set aside.

7. When ready to serve, remove the two glasses from the freezer and add some of the warm peanut butter fudge sauce to the bottom of each glass, then add a drizzle of the butterscotch sauce.

8. Remove the ice cream and blender jar from the freezer. Add half of the ice cream to the blender and blend on high until smooth. Add remaining ice cream and blend until smooth. Layer the shake in the glasses with the butterscotch sauce and the peanut butter fudge sauce. Serve immediately.

Strawberry Cheesecake Shake

Prep: 5 minutes  Makes: Serves 2

3/4 cup nonfat vanilla yogurt

3 ounces light cream cheese

1/2 cup frozen strawberries

1-2 teaspoons agave nectar

 Add all ingredients to a blender and process until smooth. Serve immediately.

Cookies & Cream Shake

Prep: 5 minutes  Makes: Serves 2

1 cup nonfat vanilla yogurt

1/2 cup low fat milk

1/2 cup ice

1 package Keebler Mini Fudge Stripes Dark Chocolate Right Bites

Pinch of sugar

1. Combine yogurt, milk, and ice in blender and blend until creamy. On low, slowly pulse in cookies until just crumbled. Stir in sugar.

2. Pour into glasses and serve.