ROASTED STRAWBERRY AND BUTTERMILK MILKSHAKES


This is Ana’s favorite morning shake…..

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The weather in the SF Bay Area has been absolutely summer-perfect (sunny mornings and long, long days) that a milkshake seemed in order. It needed to be a really special milkshake with farmers market berries and an afternoon catching up with the paper. I picked up some vanilla bean ice cream and we had already had a bit of leftover buttermilk, so late in the afternoon yesterday, the time had come.

I turned on the oven to roast the berries (while it may seem initially fussy, this is the only way I do strawberry milkshakes these days — it draws out their natural sweetness and elevates an everyday milkshake to something quite special) That milkshake: sweet roasted strawberries, speckled vanilla ice cream, and slightly tart buttermilk all coming together in one thick, delicious summer milkshake.

Roasted Strawberry and Buttermilk Milkshakes

Roasted Strawberry and Buttermilk Milkshakes

  • PREP TIME: 10 MINS
  • COOK TIME: 30 MINS
  • TOTAL TIME: 40 MINS

I first started roasting strawberries with a little balsamic vinegar after reading about the method from Heidi Swanson of 101 Cookbooks, and I haven’t done it any other way since. The vinegar draws out the dark sweetness of the berries and the honey balances it beautifully. It’s a good idea to select strawberries that are roughly the same size — this way they will roast evenly. If your berries are quite large, feel free to quarter them.

INGREDIENTS

For the Roasted Berries:

8 ounces (1/2 pound) small to medium strawberries, hulled and halved

1 tablespoon extra-virgin olive oil

1 tablespoon honey

1 teaspoon balsamic vinegar

For the Milkshakes:

1 cup / ½ pint vanilla bean ice cream, plus more for a thicker shake

½ cup buttermilk

heaping 1/2 cup roasted berries (see above)

INSTRUCTIONS

Roast the berries: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment (you don’t want the juices to run off and muck up your oven).

In a medium mixing bowl, whisk together the olive oil, honey and vinegar. Add the halved strawberries and toss to combine.

Turn the berries out onto the baking sheet and roast until they’re soft with the juices just beginning to thicken –but not burn—about 25-40 minutes (really depends on the size of your berry halves). Scoop the roasted strawberries and juices onto a large plate to cool.

Prepare the milkshakes: Using a milkshake maker or a blender, combine all of the ingredients and blend until combined. If you like a thicker shake, this is a good time to add an additional scoop of ice cream. Serve in your favorite glasses. Enjoy immediately.

I also like to add leaves from 3 healthy mint sprigs, just put fresh mint in the blender…so good

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