STRAWBERRY SHORTCAKE MILKSHAKE
Yield Portion Size
5 | |
1 cup |
Freeze-dried strawberries
|
1 gal |
Strawberry ice cream, divided
|
1 cup | |
2 cups |
Whole milk
|
2/3 cup | |
1-1/4 quarts | |
10 |
Fresh strawberries
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 350 mg | 35% |
Carbohydrate | 93 g | 31% |
Cholesterol | 102 mg | 34% |
Total Fat | 39 g | 60% |
Iron | 1 mg | 4% |
Potassium | 522 mg | 0% |
Calories | 780 kcal | 39% |
Sodium | 408 mg | 17% |
Protein | 10 g | 21% |
Polyunsaturated Fat | 1 g | 6% |
Saturated Fat | 22 g | 112% |
Sugars | 77 g | 8% |
Vitamin C | 12 mg | 19% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Rinse tall milkshake glasses with water, then place in the freezer. Freeze for at least ten minutes.
-
Step 2
Combine biscuits and freeze-dried strawberries in a food processor. Pulse the mixture until biscuits are crumbly and the freeze-dried strawberries are mostly pulverized.
-
Step 3
Remove ice cream from freezer and allow to thaw slightly, about ten minutes.
-
Step 4
Remove glasses from freezer. With a 1/2 cup of ice cream, make a rim of ice cream around each glass. Smooth it out with a rubber spatula. If it's beginning to run down the glass, return to freezer for 10 more minutes.
-
Step 5
Coat the ice cream rim in the strawberry biscuit crumble. Return to freezer while making milkshake.
-
Step 6
In a blender combine remaining ice cream, strawberry puree and milk. Blend until smooth.
-
Step 7
Remove glasses from freezer, then brush the inside of the glass with the strawberry topping. Fill each glass to the top with milkshake.
-
Step 8
Top milkshakes with Reddi-wip and fresh strawberries. Serve immediately.
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