Have you seen the new flavors Smirnoff recently released? Toasted marshmallow, whipped cream, and espresso…to name a few.
I have been wanting to try the marshmallow and whipped cream flavors for a few weeks. Once I finally got to the liquor store to decided on the whipped cream vodka.
As soon as I got home I opened it, gave it a sniff and made a drink! The smell was surprisingly sweet with very little of the intense “burning in my nose” feeling.
The sweet creaminess inspired me to make milkshakes.
When it came time to make the milkshakes my darn ice cream maker wasn’t completely ready to make ice cream.
Instead of waiting another day to make the milkshakes I pulled out Blendy, threw in some ice with the ice cream mix and vodka, then blended away!
The result: a Wendy’s Frosty like consistency with a subtle after burn. Delicious for dessert or if you want a cocktail.
Whipped Vanilla Milkshake
This recipe makes enough for 2 regular milkshakes, or 1 huge one.
- 3 cups ice
- 2/3 cup vanilla ice cream base*
- 1/3 cup whipped cream flavored vodka
To Make the Milkshake:
- Pour all the ingredients into the blender, and blend until you reach desired consistency (about 30-45 seconds on hi).
- Serve immediately, with a straw. Whipped cream optional.
Variations: substitute some of the ice with frozen fruit. Strawberries, Mango, Banana, Blueberries…so many options.
The Ice Cream Base
This ice cream is delicious though. So if your prefer to make ice cream then blend it all up, I recommend using this recipe and following your ice cream maker instructions.
If you don’t have an ice cream maker do not fear! You can make your ice cream by hand using the same method I used for this caramel ice cream.
- 1 cup whole milk
- 1/2 tsp salt
- 3/4 cup white sugar
- 1 vanilla bean, cut in half
- 2 cups heavy cream
- 5 large egg yolks (keep the whites for other delicious recipes!)
- 1 tsp vanilla extract
To Make the Ice Cream:
- Heat the milk, salt, and sugar in a medium sized pot over medium low heat.
- Scrape the inside of the vanilla bean into the warm milk. Drop the whole vanilla bean in too.
- Cover the pot with a lid, remove from the heat and leave it for an hour.
- When ready to continue, pour the 2 cups cream into a medium sized bowl. Set a mesh strainer over the bowl and set it aside.
- In a separate smaller bowl whisk together the egg yolks. Set aside.
- Remove the lid from the vanilla milk and gradually rewarm it over medium low heat.
- When the milk is warm, whisk the yolks while ladling in small amounts of the warm milk. Completely mix in the milk, then add a bit more. Continue to do this until the egg yolks are fully incorporated into the milk.
- Pour the mixture back into the pot and cook over low heat. I recommend using a wooden spoon or heat proof rubber spatula for this. Cook the mixture until it is thick enough to coat the spatula.
- Strain the mix into the bowl with the cream. Add the vanilla bean pod to the strained mixture. Cover and chill in the refrigerator overnight. At this point you can choose to make the ice cream, or leave in a liquid state as I did.