Summer is only one month away and if there’s something we all need to know to prepare, it is how to make an awesome milkshake. A great milkshake is all about texture & flavor.
And maybe a little extra butterscotch sauce at the bottom. INGREDIENTS:
- 2 cups loosely packed ice
- About 2 cups lukewarm water
- One 1.5 quart container Dreyer’s Slow Churned Vanilla Ice Cream
- 1/2 to 1 cup milk
- One 12 ounce jar butterscotch ice cream topping
It is best to set your ingredients out since this process goes quickly and this will also help the ice cream to warm up just a bit, making it easier to scoop out.
Start with about two cups of ice lightly stacked in a blender. I know. This will seem crazy; but, it’s a great way to create the texture of old-fashioned milk shakes without needing malt.
Add enough cold water to cover the ice.
Blend until slushy and there are no big chunks of ice left. A tamper, which comes with better blenders, will help with this greatly but if you don’t have one, you can just stop blender often to shift ingredients around with a long spoon.
Drain as much excess water as you can.
Place about 1/2 cup of milk and half of the ice cream into the blender. Don’t pack ice cream too firmly.
Pour in one container of butterscotch sauce. Oh, momma. Blend ingredients on lowest setting that works and use the tamper to help keep ingredients moving. Turn up blender speed as needed but remember that dairy doesn’t like to be churned quickly or it will get frothy – thus, slow-churned ice cream. Add the rest of the ice cream. Continue to blend. Add a little more milk but only as needed (up to one cup).
The fast food industry has nothing on a homemade or an old-fashioned diner milkshake. Serve proudly. Your milkshake is now better than theirs.