Valentine Milk Shake Recipes

MALTED MILK SHAKES

Malted Milk Shakes image

Shake up your typical milk shake with a touch of malted milk -- it'll add an irresistible flavor that will make you feel transported to an old soda shop.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 4

Number Of Ingredients 5

Ingredients

1 cup milk
6 tablespoons malted-milk powder, plus more for garnish
1 pint vanilla ice cream
1 pint chocolate or strawberry ice cream
Malted-milk balls, for garnish (optional)

Steps:

Place 1/2 cup milk and 3 tablespoons malt powder in the jar of a blender, and process until malt is dissolved. Add half the vanilla ice cream, and blend until smooth. With the motor running, add remaining vanilla ice cream, 1 scoop at a time, until it is fully incorporated. Pour half the shake into a glass measuring cup, and place in freezer. Divide remaining half between two glasses, and place glasses in freezer. Allow to chill for 10 minutes before proceeding to step two.
Place remaining 1/2 cup milk and remaining 3 tablespoons malt powder in clean jar of blender, and process until malt is dissolved. Add half the chocolate, or strawberry, ice cream, and blend until smooth. With motor running, add remaining ice cream, one scoop at a time, until fully incorporated. Divide half the shake between two empty glasses, and top off the two partially filled glasses from freezer with the remainder. Allow the half-filled glasses to freeze for 10 minutes. Stir reserved vanilla shake before topping off remaining glasses. Garnish with malted-milk powder and malted-milk balls if desired, and serve immediately.

VALENTINE MILK SHAKE

Valentine Milk Shake image

Make and share this Valentine Milk Shake recipe from Food.com.

Provided by Rita1652

Categories Shakes

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 cups strawberry ice cream
1 -2 cup milk
2 tablespoons strawberry jam
2 ounces cherry kijafa wine (optional)

Steps:

Blend it all until the shake is thick and creamy.
Serve the milk shake in a tall glass ropped with whipped cream serve with some straws.

Nutrition Facts : Calories 406.5, Fat 15.6, SaturatedFat 9.6, Cholesterol 55.4, Sodium 147.6, Carbohydrate 60.7, Fiber 1.5, Sugar 13.1, Protein 8.3

HOT FUDGE MILKSHAKES

Hot Fudge Milkshakes image

Provided by Valerie Bertinelli

Categories beverage

Time 45m

Yield Two 16-ounce milkshakes

Number Of Ingredients 13

Ingredients

3 cups vanilla bean ice cream
1 cup whole milk
Homemade Chocolate Sauce (see recipe below)
Whipped cream and maraschino cherries, for garnish
Sweet and Salty Peanuts (see recipe below)
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 tablespoon agave syrup
Kosher salt
1 1/2 cups raw red skinned peanuts

Steps:

Add the ice cream and milk to a high-powered blender and blend on high until the mixture is creamy and pourable. Drizzle the Homemade Chocolate Sauce on the inside of 2 tall glasses, pour in the milkshake, and top with another drizzle of chocolate sauce. Top with a big dollop of whipped cream, a maraschino cherry and a few Sweet and Salty peanuts. Serve with a straw and a spoon.
Add all the ingredients to a bowl set over a double boiler. Heat over medium heat, stirring every so often, until chocolate is melted. Switch to a whisk if necessary to combine all the ingredients. As the chocolate sauce cools, it will slightly harden. It can be rewarmed to a pourable consistency in the microwave, heating in 10 second increments until desired consistency is reached. Refrigerate in an airtight container for up to 5 days.
Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
Add the butter, agave and 1/2 teaspoon salt to a small saucepan. Melt over medium heat. Once the butter has melted add the peanuts and stir to coat. Transfer the nuts to the prepared baking sheet and bake for 15 minutes, until the sugar from the agave has caramelized and the nuts are golden brown. Cool completely. Store in an airtight container for up to 5 days.

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