What could possibly be better than a strawberry milkshake? A strawberry cheesecake milkshake! The cream cheese, which has a tang of its own that's enhanced by the lemon zest, helps make this milkshake as thick as, well, concrete (the very apt Missouri term for a milkshake).
If the idea of frozen strawberries hits you as totally counter to your locavore sensibilities, know that they are another secret to a milkshake thick enough to eat with a spoon, and if you grow your own or buy them at the farmers' market, we urge you to freeze them for this shake. You'll find the directions in the Cooks' Notes at the end of the recipe.
Editor's Note: This recipe is part of Gourmet's Modern Menu for Burger Bash. Menu also includes Bacon-Cheddar Burgers with Caramelized Onions and Homemade French Fries with Five Dipping Sauces.
•If you want to use fresh—not frozen—berries, feel free to do so, but your milkshake won't be as thick.
•If you are lucky enough to have a bumper crop from your own garden or you bought loads of berries at the farmers' market, you can freeze them yourself. Wash and dry them and cut off the green tops. Spread the berries out on large rimmed baking sheets lined with towels, and freeze the berries uncovered, until firm, about a couple of hours, then transfer the frozen berries to heavy-duty resealable plastic bags.
Recipe information
Total Time
10 minutes
Yield
Makes 4 (12-ounce) servings
Ingredients
Preparation
In two batches if necessary, blend together ice cream, cream cheese, milk, vanilla, lemon zest, and strawberries in a blender until smooth, 1 to 2 minutes.
Recipe notes
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