Lemonberry pound cake and more decked-out summer milkshakes
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Milkshakes are a summer staple. But gone are the days when all you could choose from were vanilla and chocolate. Here, Mark Edwards, Chris Edwards and Dana Edwards Manatos of The Milk Shake Factory share their recipes for some truly tasty and creative summer shakes.
Ball park crunch
- 8 oz vanilla Ice Cream
- 6 oz whole milk
- 4 oz caramel syrup
- 4 oz peanut toffee pieces
- 2 oz crushed caramel popcorn
Using milkshake mixer or blender, blend ice cream, caramel syrup, peanut toffee pieces, crushed caramel popcorn, and 4 ounces of milk. While blending, add remaining milk slowly and blend until smooth. Serve in a tall glass and top with whipped cream and caramel popcorn. Serve immediately.
- 8 oz watermelon sherbet or sorbet
- 2 oz watermelon puree
- 6 oz soda water
- 1/8 tsp coarse sea salt
- Alcohol (optional): watermelon vodka
Using milkshake mixer or blender, blend sherbet or sorbet, watermelon puree, sea salt, and 4 ounces of soda water. While blending, add remaining soda water slowly and blend until smooth. Serve in a tall glass and garnish with a watermelon wedge and dark chocolate chips. Serve immediately.
Lemonberry pound cake
- 8 oz lemon sherbet
- 6 oz whole milk
- 2 oz raspberry syrup
- 1 oz fresh raspberries
- 1 large piece of regular or lemon pound cake (cubed)
- Alcohol (optional): chambord
Using milkshake mixer or blender, blend lemon sherbet, raspberry syrup, crushed raspberries, pound cake, and 4 ounces of milk. While blending, add remaining milk slowly and blend until smooth. Serve in a tall glass and top with whipped cream, fresh raspberries and garnish with a thin round slice of lemon. Serve immediately.