Roasted Strawberry Milkshake with Buttermilk and Mint
Author Notes: This recipe is inspired by one from Ashley Rodriguez of Not Without Salt. Please play! Try a different herb or a different sweetener on your fruit. And roast all of your fruit from here on out: I have a jar of these roasted strawberries sitting in my fridge, and I've been putting them in everything. I am a happier person because of it. —Kenzi Wilbur
Serves: 2 to 4
For the roasted strawberries:
-
1
pound strawberries (from the market if you can get them), hulled and halved
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3 to 4
tablespoons turbinado sugar, depending on sweetness of berries
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Pinch salt
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4 to 5
thin lemon slices
- Heat oven to 375° F. Line a rimmed baking sheet with parchment or a Silpat (the rim is important: the berries will release a lot of juice!), and toss the berries with the sugar right on the baking sheet. Sprinkle them with a pinch of salt, and lay the lemon slices evenly over the top.
- Roast for 30 to 40 minutes, stirring once or twice, until the fruit is soft, has released its juice, and the juice has started to thicken just slightly. Remove the lemon slices and let cool completely. These can be made a day ahead.
For the milkshake:
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1
pint good vanilla ice cream
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1/4
cup good-quality buttermilk
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Leaves from 3 healthy mint sprigs
-
Roasted strawberries
- Pile everything in a blender and blend! Feel free to add a little more buttermilk if you like a thinner consistency. Pour into glasses and serve.
- This recipe is a Community Pick!
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Kenzi have you ever tried to convert this recipe into an ice cream? The flavour is so incredibly amazing I want to enjoy it that way too.
I haven't yet! But man oh man that would be incredible. I wonder if you could do a roasted strawberry swirl into a vanilla / buttermilk, base, too. If you play around, let us know how it turns out!
The roasted strawberries should freeze okay, right? I made a batch yesterday from farmer's market berries, but haven't been able to make the shake today. Probably will in a week or so. If freezing is okay, I wonder if I should thaw them before using or just add to the ice cream and buttermilk when I blend?
Yes! They freeze well.
To answer your second question, I've never done it, but I think you could just blend from frozen. If you do decide to thaw, just watch the amount of liquid in the final product—the water from thawing could make the shake a little thin.
Thanks for your answers!
I used an entire pint of buttermilk. Why waste the remaining pint? I found myself adding more and more. Tasted great to me. I only roasted the strawberries for 30 mins. Was cautious, but might have taken them further. Didn't want all that great juice to bake away.
I used organic buttermilk that I found at Walmart. It was a local product that I was surprised to find.
what's considered "good quality" buttermilk?
I have made this a couple of times now and love it. I am obsessed with roasting fruit. I've made it with roasted blueberries too. Delicious.
It didn't taste very good...
I must have put too much sugar because it tasted too sweet and too much of berries. I could cut the strawberries in half amount and about 1 tb spoon of sugar.
I did not make the milkshake yet, but I did roast the strawberries to use for strawberry shortcake. They are just delicious and I will make them again and again during strawberry season!
One summer we lived in Connecticut. After swimming we went to a little green airstream by the side of the road and got milkshakes. We never got other food though you could, but their shakes were sublime.
Such a nice memory!
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