Something short and sweet for you this weekend!
My favorite thing about ice cream is that it melts. I love to skim my spoon right over the top of a scoop to get that just-barely-frozen mouthful. I’ll order a cone and wait for it to get drippy, licking from bottom to top before it gets too messy. When I order a cup, I tip it to the side to spoon out that melty, shlurpable ice cream floating in the bottom.
Basically, this is one of my weird food things. Like how brownies must be cut in STRAIGHT lines or how dip should not be eaten from both ends of the bowl (work right to left or front to back, but please don’t dip from two different places).
There must be others like me? At least others who prefer their ice cream in a sweet little puddle? That’s not SO strange. I haven’t met you yet, but I know you are out there, kindred ice cream friend.
Given my affinity for melty ice cream, it makes sense that I would be fond of milkshakes. As you could probably guess, I like mine on the thinner side, straw-ready and shlurpable. And don’t forget the whipped cream.
Gingersnap and Apple Butter Milkshakes
- 6 gingersnaps and extra to garnish
- 2 cups vanilla ice cream I used Edy's Slow-Churned Vanilla Bean
- 1 cup milk * I used skim
- 1/3 cup apple butter
- Whipped cream for serving
Pulse the gingersnaps in a food processor until dime-sized.
Add the ice cream, milk, and apple butter and blend. You should have mostly gingersnap crumbs by now, although some may be too large for a straw.
Garnish with whipped cream and a gingersnap before serving.
Recipe Notes*The amount of milk you use will depend on consistency desired. Slow-churned ice cream also has more air in it and will need less milk than a premium ice cream.