Lemon. Ice Cream. Whipped Cream. Cookie crumbs. Pie. I don’t believe I need to say more. This recipe was born of a mission to create a backyard dessert to celebrate the beginning of spring. It needed to be fun, delicious, effortless, nostalgic and appeal to the entire family, from grandma to the finicky little ones. Ideally it would taste like pie. A really delicious and sunny lemon meringue pie.
This is what I came up with. And you’re welcome.
Ingredients:
12 scoops (420 grams) lemon ice cream or lemon sorbet
1 cup (237 milliliters/8 ounces) whole milk
4 speculoos cookies, or your favorite caramel or vanilla cookie, crushed
1 whipped cream recipe
How to use them:
The secret to a delicious milkshake is that illusive perfect ratio of ice cream to milk. I think I have found that exact sweet spot…..and I believe it’s 3 scoops of ice cream to ¼ cup of whole milk. This recipe makes 4 insanely delicious milkshakes!
Set out the Mason Jars. Prepare the whipped cream and spoon into a pasty bag fitted with a 1/2 inch round pastry tip.
Scoop the ice cream into a blender.
Pour the milk in and blend until extremely smooth.
Make certain there are no lumps in the milkshake.
Gently pipe on the whipped cream.
Sprinkle the chopped speculoos cookies over the whipped cream. Your Lemon Meringue Milkshake is now all dressed up and ready for the backyard fête!
And it’s prefect for sharing!
