Blackberry Pie Bar Milkshakes
The ultimate summer treat, Blackberry Pie Bar Milkshakes combine creamy vanilla ice cream and fresh blackberries for a refreshing dessert. Perfectly thick and indulgent, they're an easy way to satisfy your sweet tooth. Make these delightful milkshakes tonight!
Equipment
- Small sauce pan
- Fine-mesh sieve
- Small mixing bowl
- Baking Sheet lined with parchment paper
- Blender
Ingredients
- 3/4 cup Blackberries Packed with flavor and antioxidants.
- 1/4 cup Water Helps to cook down the blackberries.
- 1/4 cup Granulated Sugar Adds sweetness to balance the tartness.
- 1/4 teaspoon Ground Ginger Enhances the overall flavor.
- Pinch Salt Enhances the sweetness.
- 1/4 cup All-Purpose Flour Used for the crumble topping.
- 2 tablespoons Brown Sugar Adds depth with its molasses flavor.
- 1/4 teaspoon Baking Powder Helps the crumble rise slightly during baking.
- Pinch Cinnamon Adds warmth to the crumble.
- 2 tablespoons Very Cold Unsalted Butter Adds richness to the crumble.
- 1 1/2 cups Almond Milk A creamy base for the milkshake.
- 1 quart Vanilla Ice Cream Ensures a deliciously creamy texture.
Instructions
- To a small saucepan, set over medium-low heat, mix together the blackberries, water, granulated sugar, ground ginger, and salt. Cover the pan and cook until the blackberries have softened and have begun to release some of their juices, about 5 to 7 minutes. Using a fork, mash the blackberries (be careful—it can get messy!). Run the syrup through a sieve (you should end up with about 3 tablespoons of syrup left). Set aside to cool.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment. In a small bowl, whisk together the all-purpose flour, brown sugar, baking powder, ginger, cinnamon, and salt. Mix the cubed cold butter into the flour mixture until it resembles the size of large peas. Spread the crumble onto the baking sheet and bake for about 8 minutes, until lightly golden brown. Remove and allow to cool completely on the baking sheet.
- To a blender, add the almond milk and ice cream. Pulse for about 5 seconds. Seriously you don't want it too runny! I have a Vitamix and just did little pulses until the ice cream was broken up a bit.
- To assemble: Fill each of the cups about 1/4 of the way. Drizzle in a teaspoon or two of syrup. Pour in more of the vanilla milkshake. And then drizzle more syrup in. Top with the last bit of the milkshake and pour in a final drizzle of syrup; finish the milkshakes with a handful of the crumble topping.
Notes
- Storage: If you have leftovers, store them in the freezer to maintain the thick creamy texture. Just give them a good blend before serving again.
- Freezing: Although it's best fresh, you can freeze the milkshakes in an airtight container. Just remember to blend again before enjoying!
- Pairing: These milkshakes pair wonderfully with light summer desserts or alongside a slice of pie.
- Serving Size: Adjust the serving size to fit your gathering. You can make smaller portions for kids and larger ones for adults.
- Freshness: Always use fresh, ripe blackberries for the best flavor. Frozen blackberries will work, but fresh gives a better taste.
- Mix Ins: Feel free to add in other fruits or even a scoop of peanut butter for a unique twist!