I would like to preface this post by saying that I'm not happy with the color in these photos, but the recipe tastes so good that I had to force myself to get past my hesitation at sharing this post simply because of the photos. My camera and the color yellow seem to have a little feud going on, and I couldn't get rid of the yellowish hue since my main subject was so intensely yellow. It's something I need to keep working on, because I love yellow, and I don't like avoiding it in my photos... Anyway.
Ten years ago or so, when my sister lived in Colorado with her oldest daughter, they lived in a little duplex that was within walking distance to a Dairy Queen, and far too often, we'd walk there for ice cream in the summer. Laura and I would always, always get a chocolate-covered-cherry blizzard, with lots of chunks of chocolate and sweet cherries, and the ice cream tinted a pretty pink from the cherries. My backup choice, if they happened to be out of cherries - but they dare not! - was a Reese's peanut butter cup blizzard. Mmmmmm.
My niece would get something with sprinkles, of course. And every time, Chris (Laura's boyfriend at the time, and now her husband) would get a chocolate milkshake. Just a very large, very plain chocolate milkshake.
I thought my brother-in-law's ice cream order was so boring, given all the choices available. And granted, my order never changed either, but at least mine had a variety of flavors and textures going for it.
However, a plain milkshake is nothing to laugh at, because I have to say that during my waitressing days in college, nothing was more satisfying after finishing a double shift at 11pm without so much as a five minute break to rest my feet, let alone a chance to eat anything, than a cool, creamy, and quite plain vanilla milkshake and french fries from the drive thru. Quite the healthy dinner, I know.
I'd eat my fries and milkshake as I drove home, windows rolled down in my brown and white '72 Plymouth Valiant, that leaked close to a quart of oil a day. Being the broke college student I was, though, I never got it fixed and just continued dumping more oil into it, which promptly leaked all over my uncle's driveway. Needless to say, he wasn't too happy about that.
Following our dinner of hot dogs and potato salad one night, I blended up milkshakes for dessert. Light and summery, cold and creamy, tart and sweet, lemon icebox pie milkshakes, with a few scoops of vanilla bean ice cream, a little cream cheese, skim milk, fresh lemon juice and lemon zest, and topped with a crushed graham cracker.
Jamie tasted his and said that it tasted like a liquified lemon cheesecake - which is exactly what I was going for.
Lemon Icebox Pie Milkshake
· 2 large scoops vanilla bean ice cream
· 1 ounce cream cheese
· 2 tablespoons lemon juice
· 1 teaspoon lemon zest
· ¼ - ½ cup milk
· 2 tablespoons crumbled shortbread cookies or graham crackers
· Maraschino cherry
In a blender, combine the ice cream, cream cheese, lemon juice, lemon zest and milk, and blend until smooth and creamy; start with less milk and add more as needed.
Spoon half the graham cracker crumbs in the bottom of a glass, pour the milkshake over the crumbs, and top with more crumbs and a cherry.
Yields 1 serving
Recipe from Curly Girl Kitchen