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.
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.
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.
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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Ingredients
- 2 stalks rhubarb, thinly sliced
- 1 1/2 cups sliced strawberries
- 1 tablespoon unsalted butter
- 3/4 cup sugar
- 1 pint strawberry ice cream
- 1 cup strawberry rhubarb compote
- 1 -2 tablespoons whole milk
- shortbread cookies to top
Instructions
- In a non-stick skillet over medium heat, melt the butter and add the rhubarb, strawberries and sugar.
- Mix to combine and cook until the rhubarb and strawberries have broken down to a thick sauce. About 10 minutes.
- Continue to cook off the excess moisture, stirring occasionally for another 5-7 minutes. Let cool.
- In your blender, add the ice cream and 1 cup of compote.
- Blend completely and add 1-2 tablespoons of milk to thin out slightly.
- Distribute the shake between two glasses and top with shortbread cookies.
Yay! You finally met Anita! And I’m soooo jealous that it was at such a cool event!
that event sounds like heaven 🙂 such an awesome idea for a milkshake!
I love the idea of using shortbread for the crust part. I make a pumpkin pie ice cream in the fall and actually use homemade pie crust. The shortbread cookies would make a barely noticeable substitute, I bet!
Totally envious of your whole experience…meeting Anita, seeing Jacques Torres, and being at a Driscoll’s event! Your milkshakes look terrific, too!
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! 🙂
Ohh I love fresh strawberries! I need to get to Pick Your Own before the season is out. Shortbread cookies are way more flavorful than pie, so I support this decision.
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 😉
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?