Strawberry Rhubarb Pie Milkshake

Strawberry Rhubarb Pie Milkshake Thanks to my good friend Anita over at the Hungry Couple, last Tuesday evening I had the pleasure of attending a private event at my most favorite chocolate shop in NYC – Jacques Torres. The event was also co-hosted by Driscoll’s strawberries and we had the pleasure of not only tasting a delicious strawberry shortcake prepared by Driscoll’s but samples of Jacques Torres’ new ice cream line.  

Driscoll's Strawberry Shortcake with Jacques Torres Strawberry Ice Cream

It was a great way to end my workday, I finally got to meet Anita in person – we had been trying to arrange a meeting for over year and Mr. Chocolate himself! Driscoll’s was kind enough to send us home with a little goodie bag at the end of the event, to my pleasant surprise it included a pint of the strawberry ice cream to seen above.  Even though I had sampled it earlier in the day it was hard not to resist digging in at home with hubby!  After a few spoonfuls though we both stopped and I forbid him from digging in more, for you see I had plans with my ice cream.

Strawberry Rhubarb Pie Milkshake

Lucky me was getting our first CSA share of the season this past Saturday and our fruit share included strawberries and rhubarb. It was kismet that I had this delicious batch of strawberry ice cream at home, because a milkshake needed to be made from all my fresh ingredients! Now the “pie” part isn’t actual pie crust, I cheated and crumbled some shortbread cookies on top, but I love the added texture it gives to the milkshake.  

Strawberry Rhubarb Pie Milkshake The best part? Besides an ultra thick milkshake to enjoy on a hot summers eve? Leftover compote to top on some toast, yogurt or pancakes!

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Strawberry Rhubarb Pie Milkshake
 
Author:
Recipe type: Dessert, Ice Cream, Fruit
Serves: 2
Ingredients
For the compote:
  • 2 stalks rhubarb, thinly sliced
  • 1½ cups sliced strawberries
  • 1 tablespoon unsalted butter
  • ¾ cup sugar
For the milkshake:
  • 1 pint strawberry ice cream
  • 1 cup strawberry rhubarb compote
  • 1 -2 tablespoons whole milk
  • shortbread cookies to top
Instructions
  1. In a non-stick skillet over medium heat, melt the butter and add the rhubarb, strawberries and sugar.
  2. Mix to combine and cook until the rhubarb and strawberries have broken down to a thick sauce. About 10 minutes.
  3. Continue to cook off the excess moisture, stirring occasionally for another 5-7 minutes. Let cool.
  4. In your blender, add the ice cream and 1 cup of compote.
  5. Blend completely and add 1-2 tablespoons of milk to thin out slightly.
  6. Distribute the shake between two glasses and top with shortbread cookies.
 
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1 year ago: Strawberry Framboise Sorbet

Strawberry Rhubarb Pie Milkshake

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8 Comments

  1. It really was fun and I’m glad you got to “re-purpose” the ice cream in such a delicious way! I should make Brian go downtown and buy me more of it since he ate the entire container! :)
    Anita at Hungry Couple recently posted..Sour Cream Noodle BakeMy Profile

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  2. Wait, they gave you ice cream for swag?! Man, one of the reasons why I should live in NYC haha I have strawberries and rhubarb but no strawberry ice cream. Or vanilla. Boo looks like I’m coming over ;)
    Carla recently posted..Strawberry Lemonade Ice CreamMy Profile

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  3. I was just thinking about making strawberry rhubarb pie. I must say though the milkshake idea sounds a whole lot better to me. I wonder if the hubs will mind?
    Emily @ Life on Food recently posted..Pulled Pork NachosMy Profile

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