Butterscotch Milkshakes

Summer is only one month away and if there’s something we all need to know to prepare, it is how to make awesome Butterscotch Milkshakes. A great milkshake is all about texture & flavor.

And maybe a little extra butterscotch sauce at the bottom.

Butterscotch Milkshakes

Makes two 15-ounce shakes.

• 1 cup loosely packed ice
• About 1 1/2 cups lukewarm water
• 6 cups (or half of a 1.5 quart container) Dreyer’s Slow Churned Vanilla Ice Cream
• 1/2 to 3/4 up milk
• 6-8 ounces Smucker’s butterscotch ice cream topping (not sundae syrup)

It is best to set your ingredients out since this process goes quickly and this will also help the ice cream to warm up just a bit, making it easier to scoop out.

Add the cup of ice lightly stacked to a blender. I know. This will seem crazy; but, it’s a great way to create the texture of old-fashioned milkshakes without needing malt.

Add about 1 1/2 cups of lukewarm water to cover the ice.

Blend until slushy and there are no big chunks of ice left. A tamper, which comes with some blenders, will help with this but if you don’t have one, you can just stop blender often to shift ingredients around with a long spoon.

Drain as much excess water as you can.

Place about 1/2 cup of milk and half of the ice cream (or 3 cups) into the blender. Don’t pack ice cream too firmly.

Pour in butterscotch sauce. Oh, momma.

Blend ingredients on the lowest setting that works and use the tamper to help keep ingredients moving. Turn up blender speed as needed but remember that dairy doesn’t like to be churned quickly or it will get frothy. Thus, slow-churned ice cream.

Add the remaining 3 cups of ice cream. Continue to slowly blend. Add a little more milk if needed.

The fast-food industry has nothing on a homemade or an old-fashioned diner milkshake. Serve proudly. Your milkshake is now better than theirs. Just watch out for boys in your yard.