We've been enjoying the sunshine this weekend, which has been thirsty work and called for strawberry milkshakes! This recipe makes enough for two large sundae-style glasses of milkshake, and with 200g of strawberries per glass, I'm pretty sure it'll count as one of your five a day.

Here's what to do to make these simple strawberry milkshakes...

Ingredients

Equipment

Instructions

1. Chuck all except two of the strawberries into a blender and whiz until smooth.
2. Add the ice cream and whiz again until it has an even pink colour.
3. Pour carefully into the glasses and add a straw to each.
4. Grab the two strawberries you saved earlier and make a slit from the tip to 3/4 of the way up.
5. Attach the strawberries to the side of the glass.

Simple, refreshing, delicious. If you wanted, you could add sugar or syrup, but I don't think it needs it as the strawberries are so sweet this time of year.

What's your favourite flavour of milkshake?

Here's the strawberry milkshake recipe again in an easy to print format.

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5 from 1 vote

Strawberry milkshake

This recipe makes enough for two large sundae-style glasses of milkshake, and with 200g (7 oz) of strawberries per glass, it'll count as one of your five a day.

Prep Time5 mins

Total Time5 mins

Course: Drinks and smoothies

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: milkshake, strawberry

Servings: 2 glasses

Calories: 297kcal

Author: Emily Leary

Ingredients

• 400 g (14.1 oz) fresh strawberries hulled
• 225 g (7.9 oz) vanilla ice cream

Equipment

• Weighing scales
• Jug blender
• Kitchen knife
• 2 tall glasses
• 2 straws

Instructions

• Put all except two of the strawberries in the blender and whiz until smooth.
• Add the ice cream and whiz again until it has an even pink colour.
• Pour carefully into the glasses and add a straw to each.
• Grab the two strawberries you saved earlier and make a slit from the tip to 3/4 of the way up.
• Attach the strawberries to the side of the glass.

Notes

Drink immediately if possible. If you have any left, it will keep covered in the refrigerator for 24 hours, but it will of course melt and become more liquid.

Nutrition

Calories: 297kcal | Carbohydrates: 42g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 92mg | Potassium: 530mg | Fiber: 5g | Sugar: 34g | Vitamin A: 474IU | Vitamin C: 118mg | Calcium: 176mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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