Today is National Vanilla Milkshake Day! You’ll have to excuse my indifference with today’s topic as ice cream and milkshakes really don’t excite me all that much; although, I am the food holiday blogger so I felt duty bound to bring this to you today :-)
A milkshake is a sweet, cold beverage which is made from milk, ice cream or iced milk, and flavorings or sweeteners such as fruit syrup or chocolate sauce. Outside the United States, the drink is sometimes called a thickshake or a thick milkshake or in New England, a frappe, to differentiate it from other less-viscous forms of flavored milk (Wikipedia).
When the term “milkshake” was first used in print in 1885, milkshakes were an alcoholic whiskey drink that has been described as a “sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat”. However, by 1900, the term referred to “wholesome drinks made with chocolate, strawberry, or vanilla syrups.” By the “early 1900s people were asking for the new treat, often with ice cream.” By the 1930s, milkshakes were a popular drink at malt shops, which were the typical soda fountain of the period… used by students as a meeting place or hangout. (Wikipedia).
For my lower carb version, I adapted a great recipe from food.com …
- 3/4 cup heavy cream
- 1/2 cup half-and-half
- 1/2 cup Whey Low (sugar substitute)
- 1 tsp vanilla
- 1 pinch salt
- Mix thoroughly and pour into ice-cream maker.
- Follow your ice cream maker's instructions.
Adapted from Food.com (http://www.food.com/recipe/low-carb-vanilla-ice-cream-407826).
After you have your ice cream, just blend it up with your choice of milk. I used 1% milk, this time, but I frequently use unsweetened soy milk, unsweetened almond milk and unsweetened coconut milk.
Time for me to head out for today. Chocolate Pudding Day is coming soon and I have new recipes to try out for you guys!