Description
Indulge in a luxurious twist on the classic milkshake with creamy vanilla ice cream and tangy raspberry cheesecake sauce, adorned with a crisp biscuit crumb rim.
Ingredients
Scale
- 2 cups high-quality vanilla ice cream, slightly softened
- 1/2 cup whole milk, chilled
- 3/4 cup fresh raspberries, strained for seeds if desired
- 2 oz cream cheese, room temperature
- 2–3 tbsp powdered sugar, sifted
- 1 tsp lemon juice, freshly squeezed
- 6 digestive biscuits or graham crackers, crushed to coarse crumbs
- 2 tbsp melted unsalted butter, cooled slightly
- Whipped cream for garnish, lightly sweetened
- Whole raspberries and white chocolate shavings for finish
Instructions
- Prepare the biscuit rim: Combine crushed biscuits with melted butter until evenly moistened. Press the rim of chilled glasses into the crumbs to coat and place glasses in the freezer.
- Make the sauce: In a blender, purée raspberries with cream cheese, powdered sugar, and lemon juice until smooth. Pass through a fine sieve for silkier texture.
- Assemble the shake: In a blender, pulse vanilla ice cream with milk until thick and creamy. Add 3–4 tablespoons of the raspberry-cheesecake sauce and swirl gently.
- Plate the layers: Spoon a little sauce into each glass, pour the shake, top with whipped cream, more sauce, white chocolate shavings, and raspberries.
- Finish and serve immediately with straws and dessert spoons.
Notes
Chill serving glasses for better presentation and contrast between the cold shake and room-temperature toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 450
- Sugar: 32g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg