How often do you just want a milkshake, so you go to DQ or Oberweis or any ol’ ice cream parlor to find them putting the CALORIES on the menu board. WHYYYYYY! I’m a firm believer that if you’re indulging in dessert, it’s called indulging for a reason and you should not have to pay attention to the nutritional value. So it’s a pet peeve of mine when you go to order your blueberry cheesecake milkshake at Oberweis and it tells you that you’re about to consume a few days’ worth of calories.
Anyway, rant is over, but it brings me to my point, and that is: If you crave milkshakes as frequently as I do, you don’t feel so great if you’re indulging in those Oberweis milkshakes on the regular… So I knew I needed to come up with some milkshake recipes at home that didn’t make me feel so full that I could pop.
This one is one of my favorite milkshake flavors because I loveeee the cheesecake chunks Oberweis serves up, and something about a blue/purple food makes it that much more appetizing for whatever reason, right?
As it turns out, no; no milkshake I make at home will ever compare to Oberweis, as their well chosen slogan says it all: Simply the best. However, for times when you don’t want to leave the house for your treat, or just don’t want to get uncomfortable full of dairy goodness, this milkshake comes in handy…
Ice cream ingredients:
- 1.5 c frozen blueberries
- 1.5 ripe frozen bananas
- 1 pitted date
- 1/2 c almond milk
Cake Batter Chunk Ingredients:
- 1/2 c oat flour
- 2 pitted dates
- 1/4 c almond milk
- 1 t/2 tsp salt
- 2 handfuls of raw unsalted cashews
- 3 Tbsp Jell-o Cheesecake Mix OR vanilla protein powder
- 2 Tbsp Almond Milk Reddi Wip
- 1 Tbsp Cake Batter Chunks
- In a blender, combine your blueberries, bananas, date & milk.
- While your blender is working, combine all of your cake batter chunk ingredients in a bowl.
- When your ice cream has achieved the consistency you desire, use a rubber spatula to scrape the ice cream out of the blender & into an enclosed container.
- Put your ice cream container in the freezer to keep it creamy while you add your bowl of batter ingredients to the blender. The blender will have blueberry remains and that’s okay, as it will give your cake batter a touch of blueberry flavor & coloring.
- Blend your batter ingredients until it reaches a consistency that resembles a thick, delicious batter.
- Add your batter mixture to your ice cream in the freezer & let them chill together for a few minutes.
- Remove your ice cream & batter from the freezer & ensure they are blended together as you desire. Don’t forget to save some cake batter mixture for topping.
- Dispense ice cream into your serving dish and top with Almond Milk Reddi Wip in addition to batter/extra bluebs as desired.
- Feel free to add a little extra almond milk & a straw to enjoy this as a milkshake instead.
- Try out a variety of your favorite fruits with this recipe. All frozen berries are exceptional! 🙂
- If you like your ice cream extra “chunky” feel free to pulse, leaving some blueberries left in tact. Also, feel free to fold in more “batter” chunks.
- Try out chocolate brownie batter chunks by replacing the Jello-o mix with cacao powder. I like to use chocolate batter when I make this ice cream with strawberries.