Gingerbread Milkshake

This milkshake blends gingerbread cookies into vanilla ice cream and milk for a thick, spiced drink with a dessert-like texture. A little molasses deepens the gingerbread flavor without making it overly sweet, and the whipped cream topping adds a soft contrast to the cookie crumbs.

By Julienne

Servings: 2

Ingredients

• 360 g vanilla ice cream slightly softened
• 180 ml whole milk
• 50 g gingerbread cookies plus 10 g crushed for garnish
• 15 ml molasses
• 1 g ground cinnamon
• 0.5 g ground ginger
• 5 ml vanilla extract
• 4 cube ice optional, for a thicker and colder shake
• 10 g gingerbread cookies plus 10 g crushed for garnish
• 60 g whipped cream for topping

Instructions

1. Add the vanilla ice cream, milk, gingerbread cookies, molasses, cinnamon, ginger, vanilla extract, and, if using, ice to the blender. All ingredients are in the blender and the cookies are broken up into chunks by the blades.
2. Blend on high until smooth, thick, and evenly speckled, stopping once to scrape down the sides if needed. The mixture is creamy and pourable with no large cookie pieces remaining.
3. Divide the milkshake between 2 tall glasses and top each with whipped cream. Each glass is filled and capped with a distinct whipped cream layer.
4. Finish with the reserved cookie crumbs over the whipped cream and serve immediately. The topping is visible and the shake is cold and thick at the table.