Updated: Mar 15, 2020
This is another request from one of my Instagramers. To be honest, this is actually my 2nd attempt in making this milkshake; the very 1st attempt was a strawberry cheesecake milkshake. I made a cream cheese whipped cream for the topping. As soon as I piped onto my milkshake, it sunk and made a complete mess. Needless to say, I just couldn't bring myself to share that recipe with you. So, I attempted it again, but this time with blueberries and of cos, without any fancy cream cheese whipped cream. Lol!
Just recently, I made some blueberry compote for my French toast and I thought of using it for this recipe rather than just blueberries. By cooking the blueberries down and adding a touch of lemon juice, it sorta releases their sweetness and tartness more. I am still using the same ratio of ice cream and milk, 160g + 1/3 cup respectively. I had tried decreasing the amount of ice cream as 100g of cream cheese is being used, but it didn't have that silky milkshake texture. If you are looking to count your calories, you will have to skip this milkshake. Or in my theory, eat 1st, work out later. Lol! Anyway, please give this recipe a try and indulge yourself with cheesecake in a glass.
(Make 1 milkshake)
Whole Milk, 1/3 Cup
High Quality Vanilla Bean Ice-Cream, 160g
High Quality Cream Cheese Preferably Philadelphia, 100g
Blueberry Compote, 1 Recipe
Whipped Cream, For Topping
Please visit my "Sqirl Inspired French Toast" for the blueberry compote recipe.
In a blender, add milk, ice-cream, cream cheese and 2 TBSP of blueberry compote.
Pulse the mixture a few times to break up the ice-cream.
Blitz it up to combine the mixture.
*As soon as you see the mixture is combined well, stop blitzing. Over-blitzing will cause the ice-cream to melt super fast and causing it to split.*
Pour milkshake into serving glass.
Garnish the milkshake with whipped cream.
Lastly, spoon some more of that blue compote over the top