Oregon Blackberry Milkshake

Purple milkshake topped with whipped cream, a blackberry, and a striped straw.

5 from 3 votes

Enjoy this fantastic, diner-style blackberry milkshake all year round by using frozen Oregon blackberries, my pick for the best taste, color, and value.

Prep Time8

Cook Time0

Total Time8

Course: Dessert, Drinks

Cuisine: American

Diet: Gluten Free, Kosher, Vegetarian

Servings:

Calories: 545kcal

Author: Candice Walker

Equipment

immersion blender

Ingredients

3 scoops Vanilla ice cream 1.5 cups
1 cup Frozen Oregon Blackberries see notes if using fresh*
½ cup milk dairy or non-dairy, plus more if necessary

Instructions

Add the frozen Oregon blackberries and milk to a blender and pulse until they form a puree.
If using fresh blackberries, you won't need the milk.
Add the vanilla ice cream and blend until you reach a milkshake consistency.
Do not over-blend or it will get runny. If the ice cream is super soft, you can get away with mixing the blackberry puree into the ice cream with a spoon instead of having to blend it.

Notes

* If using fresh blackberries, skip the milk and blend! If you're looking for a wonderful blackberry flavor, you are more likely to get them using frozen Oregon blackberries. They freeze them right after picking, preserving more flavor than you'd get with fresh, even in season.

This recipe works best using an immersion blender if making just one and a high-speed blender if making more than one.

All store-bought vanilla ice cream will work in this recipe. Just make sure you have one that you like the flavor of because it is a dominant flavor in this recipe.

If the ice cream is not scoopable straight out of the freezer, you'll need to let it soften slightly before attempting to blend it. If the ice cream is super soft, you can get away with mixing the blackberry puree into the ice cream instead of having to blend it.

Nutrition