It feels like spring! Even if only for a couple days. The first batch of ice cream of the season has been churned. And since been blended into a cookies and cream milkshake. My skin is wrinkling at the corner of my eyes and my lips are stretched far across my face. Ahhh, it’s getting warmer outside! I’m all smiles. Since things are heating up around here, it’s time to do some celebrating with a giveaway.
Clink! Cheers! Holler! I’m giving away 3 copies of Malts & Milkshakes. Filled with 60 recipes that will make your belly happy this season. True story, I’ve never been the best milkshake maker. Maybe it’s the loads of ice I’ve been adding to the blender? Let’s just say I now know how to make a good milkshake. With greek yogurt on top—my new weird but good addition. Autumn uses sour cream in her recipes, which got me thinking. Greek yogurt has a similar tang with a couple extra health benefits, hopefully counteracting all that cream.
To enter to win a copy of Malts and Milkshakes:
Leave a comment telling me the milkshake or ice cream flavor you’ve been craving recently. Let’s face it, you don’t have to be pregnant to have cravings.
The fine print:
Giveaway provided by my friends at St. Martin’s Press. Ends Wednesday, April 17, 2013 at 12 am EST. Winner will be chosen at random using random.org and announced Thursday, April 18. Available to residents of planet earth only.
- 1/2 c. milk
- 1/4 c. heavy cream
- 1/4 c. nonfat milk powder
- 2 tsp. evaporated cane sugar (or regular sugar)
- 1 tbsp. greek yogurt (or sour cream), plus more for garnish
- 1/2 c. crumbled oreos (about 5), plus more for garnish
- 8 scoops homemade vanilla ice cream
- In a blender, add the milk, heavy cream, nonfat milk powder, sugar, and yogurt (or sour cream). Blend until smooth, about 15 seconds.
- Add in oreos and ice cream. Blend until just combined, about 45 seconds.
- Garnish with yogurt (or sour cream) and remaining cookies.
- Serve immediately in 6-8 ounce glasses.
• For the ice cream maker I use among other favorite gadgets, click here.
• Leftover small mason jars are perfect for serving these milkshakes.
Recipe lightly adapted from Malts and Milkshakes, by Autumn Martin.