It's milkshake time, guys! Well, technically it was milkshake time on Monday night while we were watching the Bachelorette, but now it's milkshake time for everyone. I wouldn't want you to feel left out. (But really, you can come watch the bachelorette too. The more the merrier.)
I have a special place in my heart for fruity milkshakes and malts. Way back at the first house I ever lived in, there was an ice cream place called Kiltie. It was and still is the greatest place to ever exist. It's a drive-in so you feel like you're getting ice cream in the '50s and they have a giant neon sign and checkered plastic lanterns. It's so great. And my favorite thing to get from Kiltie was always a banana malt. It was super creamy, fruity, malty, just everything good.
Once we moved further away from the Kilite we switched our ice cream trips over to Culvers (another pride and joy of Wisconsin) and among the many things I love there, I went through a serious strawberry malt phase. Once again, the fruit with the creaminess of the ice cream was just so perfectly summery, I could not even handle it.
If there was ever any question in my mind about whether I should have moved back to Wisconsin (there wasn't), the fact that I am ridiculously close to a Culvers and only 40 minutes away from my beloved Kilite, pretty much seals the deal. But that doesn't stop me from experimenting with some fruit filled ice cream concoctions right in my own kitchen every now and then.
In case you couldn't tell, I am on a serious cherry bender lately. They are just so addicting this time of year. Perfectly red, sweet but a little tart, juicy and full of pits that I can spit all over the place. But if I am not eating cherries straight out of the bag, I love to roast them. It deepens their flavor by 1,000 and makes them super sweet. Perfect for all sorts of desserts.
And I can think of no better way to let that cherry flavor shine than by blending it with a few scoops of creamy vanilla bean ice cream (get the kind with the vanilla flecks. You won't be sorry) and pouring it into a glass full of hot fudge. Super simple, super delicious and super summery. Now stop listening to me ramble, and go make these please!
Roasted Cherry Milkshakes
| Ingredients |
- 2 cups pitted and sliced cherries
- 1 tsp. sugar
- 2-3 cups vanila bean ice cream (depending on how thick you like your shakes)
- 2 tbsp. milk
- 1/4 cup hot fudge
| Instructions |
- Preheat oven to 425. Arrange sliced cherries in a single layer on a rimmed baking sheet lined with parchment paper. Sprinkle sugar over the cherries and toss quickly with your hands to make sure all the cherries are coated.
- Bake cherries 15-20 minutes until they are very soft and have released quite a bit of juice. Remove from the oven and let cool completely.
- In a blender, combine ice cream, cooled cherries and milk. Blend until smooth. If the shakes are too thick, add a splash more milk. If they are too thin, add another scoop of ice cream. Just your basic milkshake math.
- Warm hot fudge in the microwave until melted. Splatter the fudge on the inside and bottom of two glasses. I like to take a spoonful, put it below the rim of the glass and just circle it around quickly. The fudge will fly off onto the sides and some will settle on the bottom.
- Pour the milkshake into the prepared glasses. Top with extra cherries, whipped cream or more hot fudge.