Ice Creamless Milkshake
"Also known as the poor man's milkshake. I've tried it hundreds of time and it just didn't taste as good as ice cream milkshakes, but then I found the secret: vanilla syrup. If your looking for a creamy texture, this isn't the recipe for you. If you don't mind a little icey-ness then your going to love it! I make it in my magic bullet, so the recipe is going to reflect that. I figure, just multiply by 4 and it should work for a normal blender. Not promising though."
photo by Outta Here
- Ready In:
- 8mins
- Ingredients:
- 4
- Yields:
-
1 shake
- Serves:
- 1
ingredients
- 4 tablespoons chocolate syrup (If chocolates not your thing, just add less)
- 2 tablespoons sugar-free vanilla syrup (I use Torani Sugar free vanilla)
- 12 ice cubes (like an 8oz glass full of ice, roughly)
- 2 cups milk (like an 8oz glass full, basically)
directions
- Put ice cubes into blender (please remember I use a magic bullet so it's one of those 8oz containers).
- Pour in Chocolate syrup, vanilla syrup and milk.
- Blend until the noise of big chunks knocking together stops (about 5 minutes).
- Pour into glass and enjoy! Note: This is very thick, so it may require a spoon at first.
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Reviews
-
Very easy and tasty. I made it in a regular blender and used the amounts listed, for a full blender worth. Don't think you should multiply by 4 like description stated :) I used sugar-free syrups. I think this will be good with other flavor combos, using the Torani syrups, i.e. chocolate-orange or chocolate-raspberry. Made for Spring 2011 PAC. -
DH loved this! It is like richer,thicker,creamier chocolate milk. I do not have a magic bullet, but another type of dink maker, that left larger chunks of ice- but we loved it! Thanks for sharing-made for Spring PAC,2011.
RECIPE SUBMITTED BY
I'm not a hard core cook, if someone has invented a short cut (like pre-made marinara) then I find a brand I like and stick with it. I grew up thinking margerine is butter, unless your baking and then it comes from a stick. I like cookbooks with pictures, that way you can say "Ooh that looks good" and then try to make it. I am not a make-from-scatch kind of gal most of the time. I'm more of an adapt-this-mix girl. My favorite one to do is take "Marie Calendar's Corn Bread Mix, Just add Water" and stir in a heaping spoon full of margerine along with the water and corn mix, then bake according to the directions. For some reason it just tastes better.
