Ok, so I have an obsession: milkshakes. It started at an early age sitting at the counter of my father’s café in downtown Bogalusa, Louisiana. Barely big enough to climb up on one of the swivel stools at the long formica-topped counter, I downed the first of a lifetime of creamy ice cream concoctions that today qualifies me as a bona fide shake master.
Ice-cold and creamy, these Blueberry Buttermilk shakes are a cool way to beat the summer heat. (All photos credit: George Graham)
But c’mon, admit it. You love ‘um too, especially if you live in the South. A frosty milkshake on a hot summer day in South Louisiana is welcome relief from the heat, humidity and all around human suffering that comes from the swelter of a hundred degrees in the shade. It’s time for a shake!
Summer blueberries are everywhere these days and I’m loaded up with a couple of cartons for making one of my favorite milkshakes of all time – Blueberry Buttermilk. The sweet nectar bursting from these little berry bombs of flavor is the perfect counterpunch to the tart and tang that buttermilk brings to this combination. And a quality French vanilla bean ice cream provides a smooth and creamy base for launching this soon-to-be classic. I just love it.
So, join me and break out the blender, saddle up to the counter and let’s make shakes.
- 8 scoops vanilla ice cream
- 1 cup buttermilk
- 2 cups fresh blueberries, plus more for garnish
- Whipped cream
- In the container of a blender, add the ice cream, buttermilk and fresh blueberries. Blend on high until completely blended and the fruit breaks down. Adjust to your desired thickness by adding more ice cream or milk. Pour into glasses, top with sweet whipped cream and garnish with fresh blueberries.
Blueberry beauties.
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