Raspberry Milkshake Without Ice Cream
Easy raspberry milkshake without ice cream using fresh raspberries is easy to make, creamy and delicious too!
Servings: 2 cups
Calories: 453kcal
Ingredients
- 12 oz raspberries washed (equivalent to 1.5 cups of raspberries)
- 2 cups whole milk chilled
- 4 tablespoons sugar adjust to taste
- ¼ cup heavy cream chilled
- 1 teaspoon vanilla extract
Optional ingredients
- 1 tablespoon instant strawberry milkshake powder
- 2 ice cubes
Instructions
- Add the raspberries to a good quality blender.
- Add the milk, sugar, heavy cream and vanilla extract.(If you are using the milkshake powder & ice cubes, add them too)
- Blend until the milkshake is very smooth and creamy.
- If desired, filter the raspberry milkshake through a good strainer to remove any raspberry seeds or use a smoothie press to remove seeds from the milkshake. Pour into cups, enjoy!
Notes
If you are not serving the raspberry milkshake immediately, refrigerate the milkshake for one to two days and always make sure to serve the raspberry milkshake chilled for best results.
You may also transfer the raspberry milkshake to ice cube trays and freeze for little more longer storage.
In this recipe, I didn't use any ice cream and still the milkshake is very yummy, creamy and delicious.
However, if you wish, you may add one scoop or vanilla ice cream or even raspberry ice cream or strawberry ice cream to make the milkshake even more rich & delicious. If using the ice cream, you may reduce the amount of milk & sugar used in the recipe.
Nutrition
Calories: 453kcal | Carbohydrates: 58g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 117mg | Potassium: 704mg | Fiber: 11g | Sugar: 46g | Vitamin A: 924IU | Vitamin C: 45mg | Calcium: 397mg | Iron: 1mg