Ingredients
For the Milkshake Base:
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2 cups Vanilla bean ice cream (high quality)
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1/2 cup Whole milk (adjust for desired thickness)
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1/4 cup Frozen blueberries (provides the deep purple hue)
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2 oz Cream cheese, softened (the “secret” to that cheesecake tang)
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1/2 tsp Vanilla extract
For the Blueberry Swirl:
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1/4 cup Fresh blueberries
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1 tbsp Sugar or honey
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1 tsp Lemon juice
For the Toppings:
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Whipped cream (heavy or canned)
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2 Graham crackers, crushed into coarse crumbs
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Fresh blueberries for garnish
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A drizzle of the blueberry syrup
Instructions
1. Prepare the Blueberry Coulis
In a small saucepan over medium heat, combine the fresh blueberries, sugar, and lemon juice. Simmer for about 5 minutes, mashing the berries with a fork until the mixture thickens into a syrupy consistency. Set aside to cool completely.
2. Blend the Milkshake
In a high-speed blender, add the vanilla ice cream, milk, frozen blueberries, softened cream cheese, and vanilla extract. Blend on high until the texture is perfectly smooth and the color is a uniform, vibrant purple.
Pro Tip: If the shake is too thick, add a splash more milk. If it’s too thin, add another scoop of ice cream.
3. Assemble the Glass
Take a tall glass and drizzle some of the cooled blueberry coulis down the inner sides of the glass to create those beautiful vertical streaks seen in the photo. Pour a small spoonful of the coulis at the very bottom as well.
4. Pour and Layer
Slowly pour the blended milkshake into the glass, leaving about an inch of space at the top for the garnishes.
5. The Finishing Touches
Pipe a generous swirl of whipped cream on top. Sprinkle the crushed graham cracker crumbs over the cream to mimic a cheesecake crust. Top with a few fresh blueberries and a final drizzle of the blueberry coulis.