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Sunday, July 29, 2018

Grilled Cherry Milkshake

                                                       








gluten-free, vegan // yields 2-3 milkshakes

1, 13.5oz/378ml can full-fat coconut milk
1, 13.5oz/378ml can light coconut milk or unsweetened almond milk
1 pound fresh Bing cherries
2-3 tablespoons coconut nectar, or agave/honey
1 1/2 teaspoons vanilla extract

Whisk the contents of the full-fat coconut milk until fully combined then pour into an ice cube tray and freeze until solid [the smaller the ice cubes the better for blending]. Chill the can of light coconut milk in the fridge.

Preheat your grill to 375* F. De-stem, pit, and halve the cherries. Spread evenly on a grill pan and grill, turning once or twice for about 10 minutes. You want the cherries bubbly and starting to char. Remove from the heat, place in a bowl, and set in the fridge to fully chill.

Place 1/2 of the coconut milk ice cubes in your blender and pulse to crush. Add 1 tablespoon or so [more if desired] of liquid sweetener and 3/4 teaspoon vanilla extract. Stream in the light coconut milk slowly with the blender on until it starts to incorporate. Use the tamper or scrape the sides/bottom a few times to keep things moving. Add more coconut milk as needed until smooth, keeping as thick as possible.

Pour into a bowl and place in the freezer. Repeat the above step for the 2nd milkshake, pour in a bowl, and place in the freezer as well. If the mixtures became too thin in the blender keep them in the freezer for an hour or so to frost over and thicken. Stir well before topping over the cherries.

Rinse out your blender and place the cherries in it. Blend until pureed. Pour equal amounts into 2 glasses then top with the coconut milk mixture. Stir to combine and serve immediately.

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Notes: Instead of freezing coconut milk you could swap out and use any vanilla ice cream you choose. Add a bit of milk and blend until thick and creamy. Or, you could also make soft serve ice cream in your ice cream maker and use that straight from the container without having to freeze it. Chill 1 full fat and 1/2 light can of coconut milk. Make sure your ice cream container is fully frozen ahead of time [if needed]. Let spin in your ice cream maker until it starts to collect on the sides and have the consistency of thick soft serve ice cream. Spoon over the cherry puree. Vanilla Greek frozen yogurt would also work perfectly!

http://www.edibleperspective.com/home/2014/7/10/grilled-cherry-milkshakes.html#_a5y_p=4070547

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