Recipes for "strawberry milkshake"

Blend strawberries, ice cream, milk, honey, and vanilla extract together in an electric blender. Blend in ice.

Pour into tall glasses. Top with whipped cream and a drizzle of chocolate sauce. Enjoy!

Combine milk, strawberries, and strawberry ice cream in a blender. Blend on high until smooth, about 1 minute.

Drizzle 1 1/2 teaspoons strawberry syrup on the inside of a glass jar. Pour in milkshake. Garnish with whipped cream and remaining strawberry syrup.

Take reserved strawberry and carefully cut at an angle but do not cut completely through. Place strawberry on the rim of the glass. Insert a straw and enjoy!

Gather all ingredients.

Crush strawberries using a potato masher in a large bowl. (Alternatively, pulse strawberries in a food processor until just finely chopped but not pureed.) Drain strawberries through a fine mesh strainer; reserve juice for another use. Transfer 2 cups crushed strawberries to a large bowl (reserve any extra strawberries for another use); add sugar, and stir until evenly combined. Let stand at room temperature for 10 minutes, stirring occasionally.

Meanwhile, stir pectin and water together in a small saucepan until combined. Bring to a boil over medium-high heat; boil, stirring constantly, until a thick paste forms and pectin is fully dissolved, about 2 minutes.

Stir boiling pectin-water mixture into strawberry mixture in large bowl; stir constantly for 3 minutes. To check if jam is set, coat back of a spoon with jam; run a finger through it. If jam remains separated, it is properly set. If jam runs back together, it is not set; stir until set, 3 more minutes. Pour into 2 sterilized pint-size jars or other storage containers, leaving a 1/2-inch space at the top to allow for expansion. Place tops on containers, and leave at room temperature for 24 hours.

Place in refrigerator for at least 1 hour before serving, or freeze until ready to use or up to 3 months. Enjoy!