Roasted cherry milkshakes
By: The Whole Bite
In case you couldn't tell, I am on a seriouscherrybender lately. They are just so addicting this time of year. Perfectly red, sweet but a little tart, juicy and full of pits that I can spit all over the place. But if I am not eating cherries straight out of the bag, I love to roast them. It deepens their flavor by 1,000 and makes them super sweet. Perfect for all sorts of desserts.
And I can think of no better way to let that cherry flavor shine than by blending it with a few scoops of creamy vanilla bean ice cream (get the kind with the vanilla flecks. You won't be sorry) and pouring it into a glass full of hot fudge. Super simple, super delicious and super summery. Now stop listening to me ramble, and go make these please!
Roasted Cherry Milkshakes
- 2 cups sliced cherries
- 1 tsp. sugar
- 2-3 cups vanilla bean ice cream (depending on how thick you like your shakes)
- 2 tbsp. milk
- 1/4 cup hot fudge
- Preheat oven to 425. Arrange sliced cherries in a single layer on a rimmed baking sheet lined with parchment paper. Sprinkle sugar over the cherries and toss quickly with your hands to make sure all the cherries are coated.
- Bake cherries 15-20 minutes until they are very soft and have released quite a bit of juice. Remove from the oven and let cool completely.
- In a blender, combine ice cream, cooled cherries and milk. Blend until smooth. If the shakes are too thick, add a splash more milk. If they are too thin, add another scoop of ice cream. Just your basic milkshake math.
- Warm hot fudge in the microwave until melted. Splatter the fudge on the inside and bottom of two glasses. I like to take a spoonful, put it below the rim of the glass and just circle it around quickly. The fudge will fly off onto the sides and some will settle on the bottom.
- Pour the milkshake into the prepared glasses. Top with extra cherries, whipped cream or more hot fudge.
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