Black Raspberry Cheesecake Milkshake Recipes

BLACK RASPBERRY CHEESECAKE MILKSHAKE

Steps:

• In a medium saucepan, combine the black raspberry with sugar and lemon juice. Cook down until berries start to break down and thicken. Remove from heat and let cool. Pass through a sieve if you do not want seeds in your ice cream (optional)
• To make graham cracker: In a large bowl, combine the cracker crumbs and sugar. Stir in butter. Pat down into baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Let cool completely then gently break into pieces.
• Beat the cream cheese in a medium bowl with an electric beater until smooth. Add heavy cream, milk, vanilla extract and sugar and mix on low-speed until the sugar dissolves, about 1-2 minutes. Fold in half of the black raspberry puree and mix until combined. Turn on your ice cream maker. Pour mixture into the freezer bowl and churn until thickened, about 20-25 minutes following the instructions of your manufacturer. Transfer ice cream to a freezer safe container. Pour half of the ice into a freezer safe container and layer with graham crack crumbs. Top with remaining ice cream. Swirl the rest of the black raspberry puree on top and freeze for 2-3 hours or overnight. Enjoy separately or make milkshake below.
• In a blender, combine the ice cream, milk and malt. Blend until combined. Serve in glasses and top with graham cracker crumbs if desired. Enjoy!!

BLACK RASPBERRY MILKSHAKE

Steps:

• Add the ice cream and milk to a blender and blend until smooth. Pour into glasses and top with whipped cream and a cherry. Serve with a thick straw.

RASPBERRY CHEESECAKE SHAKE

Steps:

• Place 6 (16 oz) glasses in the freezer to chill if desired.
• Combine frozen raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda in a blender.
• Blend until you have a smooth mixture.
• Divide mixture into the 6 chilled glasses.
• Using remaining ice cream, put a scoop in each glass.
• Fill glasses with remaining cream soda and serve.