strawberries n’ cream milkshake

I don’t buy ice cream too frequently.  However, I do love it.  Those addicting little pints are expensive and they’re gone in like 2 sittings, if you’re lucky.

What I love even more than ice cream are milkshakes.  It probably comes from my undying love for the soupy melted ice cream left at the bottom of the bowl. 

I used to [um, still do] whip my ice cream with a spoon to get the melt-action happening even faster.  I know you did that too!

Well today I have a recipe requiring no ice cream but resulting in a creamy milkshake.  It takes just 5 simple ingredients.

  • strawberries
  • raw honey
  • half + half creamer
  • 2% or whole milk
  • whole milk plain yogurt

Maybe a little pinch of sea salt if you’re into that kind of thing.

This is beyond easy but takes a little patience waiting for the ingredients to freeze.

It’s funny that you can easily tell which milk product is which in the photo below.  I love how the creaminess from the half + half is sucked into the dimples around the strawberry seeds.

Freeze for 4 hours.

Add a little more milk then blend.

Instant single serving milkshake.  Instant savings for your pocket.  Instant satisfaction.

But if you’re thinking something is missing…

Feel free to add a chocolate coconut butter topping.  Your call.

Print this!

Strawberries n’ Cream Milkshake 

gluten-free, yields 1, ~14oz shake

*you may have larger ice cube tray molds but these are the measurements I used to fit mine – follow ingredient amounts to achieve the same taste

  • 6 medium strawberries, chopped
  • 6 Tablespoons half + half
  • 7.5 Tablespoons 2% or whole milk + 1/2 cup for blending
  • 4.5Tablespoons whole milk plain yogurt
  • 1 Tablespoons raw honey
  • 1/2 teaspoon vanilla extract
  1. Add the chopped strawberries to 12 ice cube molds.
  2. Add about 1.5 Tablespoons of the yogurt into 3 molds and shake to settle the yogurt.
  3. Add about 1.5 Tablespoons of the half + half to 4 more molds.
  4. Add about 1.5 Tablespoons of milk to 5 molds.
  5. Set flat in the freezer for about 4hrs until frozen.
  6. Empty cubes into a blender along with the vanilla and honey. 
  7. Add in 1/4 cup milk [to start] and turn on.  Blend until creamy adding more milk if needed.  I used 1/2 cup total.
  8. Pour + serve.

Chocolate Coconut Butter Topping

  • 1 Tablespoon coconut butter
  • 1 teaspoon cocoa powder
  1. Melt the coconut butter over low heat and mix in the cocoa powder until smooth.
  2. Drizzle over the milkshake.

Definitely chugged this down as half of my lunch today!

And speaking of lunch, can I mention the quinoa broccoli casserole leftovers??  I’m pretty sure I liked it even more today!  I added a drizzle of oil to my cast iron skillet over medium heat, then mashed it down a bit in the pan and cooked for 5-7min, flipping once.  It was still incredibly creamy and flavorful but was also crispy from the skillet.  Then I added a 2-drippy-egg topping.  Making it again this weekend!  Okay, I’m done.