Love chocolate covered strawberries? Then this creamy Chocolate Covered Strawberries Milkshake recipe is for you.
Note: I have received information and materials from JOHNSON & JOHNSON CONSUMER, Inc., McNeil Nutritionals, LLC Subsidiary the makers of LACTAID®. The opinions stated are my own. This is a sponsored post.
A local candy shop does a brisk business all year. Their sweet confections include chocolate bunnies at Easter and chocolate Santas near Christmas, along with chocolates, truffles, fudge, rock candy, hard to find candies and more. They also make cotton candy on site.
It’s always fun to head into the store, where the rich aroma of chocolate wafts around, enveloping you.
Valentine’s Day is naturally one of the busiest times of the year for the shop. It’s so busy, in fact, that they employ a number system like delis use for those folks who want to buy their house made fudges, truffles, chocolates and special chocolate covered strawberries made just for the holiday. As you can imagine, chocolate covered strawberries go fast. Juicy strawberries enrobed in white, dark or milk chocolate are such a treat, combining two things I love dearly.
And it was those berries that inspired this milkshake recipe. Sweet strawberries, rich chocolate, creamy milk and ice cream … It’s a fun, tasty dessert built for two — perfect for sharing with that special someone.
Making milkshakes at home is pretty easy if you have a good blender and the right ingredients. A lot of it simply comes down to measuring.
For this recipe, milk is whirled in a blender with frozen strawberries and then combined with vanilla ice cream and more milk to make a thick, creamy shake. Melted chocolate is swirled into it too, and then it’s finished off with a drizzle of chocolate on top.
That makes it extra special.
The technique for this shake — using melted chocolate in it, that is — is inspired by a Bobby Flay milkshake recipe I made years ago. However, instead of the chocolate turning into crackle in this milkshake it’s more incorporated throughout.
Wide straws are a must for this thick shake. Party stores and online retailers sometimes stock them — but any wide straw will work.
I made this with LACTAID® Brand milk and ice cream, products that mean that those with dairy sensitivity can enjoy milk-based desserts like this too. Both are 100 percent real dairy. However, these dairy products are made without lactose, which means no discomfort for those who suffer from lactose intolerant and sensitivity.
I’ve partnered with LACTAID® Brand as a brand ambassador for 2016 to spread the word about their line of lactose-free dairy products, including milk, ice cream and cottage cheese. The brand has also launched a No More #DairyEnvy campaign that’s committed to helping those with dairy sensitivity savor dairy without unwanted discomfort.
A recent survey by LACTAID® Brand (see note below) found that 92 percent of lactose intolerant and dairy sensitive Americans experience something they’ve dubbed “Dairy Envy” while watching others eat dairy dishes. But avoiding lactose is important for those who are lactose intolerant or sensitive, so 68 percent of those surveyed said they’ve skipped dessert on Valentine’s Day due to their intolerance or sensitivity to lactose. This year, they don’t have to though — with recipes like this one.
Do you have a lactose sensitivity or intolerance? Does anyone you know?
- 1/2 cup milk, , divided (recommended: Lactaid Milk)
- 1 cup frozen strawberries
- 1 2/3 cup vanilla ice cream, (recommended: Lactaid Vanilla Ice Cream)
- 1/4 cup dark chocolate chips, , melted and still warm
- In a blender, combine 1/4 cup milk and the strawberries. Blend until the strawberries are mostly chopped -- some chunks are ok.
- Add the ice cream and the other 1/4 cup of milk. Blend until smooth, using a tamper to press down the mixture into the blades as necessary.
- With the mixer running, drizzle in the melted chocolate until just incorporated, reserving 2 teaspoons.
- Divide the milkshake between two glasses and drizzle with remaining chocolate. Serve immediately.
Note: The Wakefield Research survey was conducted between December 21, 2015, and January 7, 2016, among 501 nationally representative U.S. dairy sensitive and lactose intolerant adults ages 18 and older. Survey sponsored by the LACTAID® Brand.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.