Blueberry & Rum Milkshake
:)
Yield
2 servingsPrep
5 minCook
0 minReady
28 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
blueberries
ripe, more for garnish |
|
| 3 | tablespoons |
powdered sugar
or as needed |
|
| 4 | tablespoons |
dark rum
|
|
| ½ | each |
vanilla bean
seeds scaped |
*
|
| 4 | tablespoons |
milk
low-fat or whole |
|
| 10 | ounces |
vanilla ice cream
well frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
blueberries
ripe, more for garnish |
|
| 45 | ml |
powdered sugar
or as needed |
|
| 6E+1 | ml |
dark rum
|
|
| 0.5 | each |
vanilla bean
seeds scaped |
*
|
| 6E+1 | ml |
milk
low-fat or whole |
|
| 289 | ml/g |
vanilla ice cream
well frozen |
|
Directions
Combine the blueberries, sugar, rum and vanilla bean seeds in a small bowl, let sit at room temperature for about 10 minutes.
Lightly mash the mixture with a fork and let sit 10 minutes longer.
Pour the milk and the blueberry mixture in a blender and blend until smooth.
Add the ice cream and blend until smooth.
Divide into 2 milkshake glasses and garnish with some fresh blueberries.
Serve.
