It’s summer time, which means strawberries are (finally!) back in season. It is also getting really hot in the south, meaning it’s the perfect time for cold drinks and ice cream. So, I thought, why not mix all three of those things into an irresistible dessert perfect for sipping on the back patio as the sun goes down? Hence, the roasted strawberry milkshake was born.
Roasted strawberries? Naturally! Roasting causes the fruit to soften as the water inside them evaporates. This also releases and breaks down complex sugars causing the strawberries to get sweet syrupy. Trust me, roast them once and you will wonder how you ever ate them uncooked. Taking a bit of extra time on the front end to prep the berries will make all the difference in the world.
2 pints Fresh Strawberries
1 1/2 tablespoons Olive Oil
1 tablespoon Sugar
1/4 teaspoon Salt
4 scoops Vanilla Ice Cream
1/3 cup Milk
1 teaspoon Vanilla Extract
1. Preheat the oven to 425 degrees F.
2. Slice the strawberries. In a large bowl, mix the strawberries with the oil, sugar and salt. Once the strawberries are coated, spread them out on baking sheet lined with parchment paper.
3. Roast for 15-20 minutes occasionally stirring the strawberries. You want them to be syrupy. Once they are finished, stick them in the freezer to flash cool. Hot strawberries will melt your milkshake faster than you can say “berries and cream.”
4. Blend the ice cream, milk and vanilla extract in a blender or milkshake mixer. The ice cream will need to be somewhat soft for this, but not melted. Once blended, add the strawberries and mix them in. Serve immediately. Add chocolate or whipped cream as toppings for an extra sweet kick.