As you can see from the results of our rigidly scientific and statistically accurate poll , nobody doesn’t like waffles and ice cream (hey, you got a problem with the grammar, you take it up with Sara Lee!)
Ergo, we can assume that, all other factors being equal, this milkshake, containing as it does those essential primary ingredients along with several other equally pleasing elements, would be received in a spirit of positive appreciation.
Or in layman’s terms, folks would pour this milkshake down their gullets like their duodenums were on fire.
And so I present for your approval this Strawberry Waffle & Ice Cream Milkshake.
(I was going to call it Doug’s Flaming Duodenum Douser, but I got talked out of it, which was probably for the best anyway.)
I used strawberries in this recipe, but blueberries or raspberries or even bananas would be equally good. Or skip the fruit and add a dash of cinnamon instead.
Here’s how to make the Strawberry Waffle Ice Cream Milkshake:
2 waffles (I used Eggo Buttermilk)
2 Tbsp strawberry preserves (or 1/4 cup chopped fresh or frozen strawberries)
1/2 cup half & half or milk
1 cup ice cream
1 Tbsp maple syrup
1 tsp honey
1/4 tsp vanilla extract
1 Tbsp toasted chopped walnuts or pecans
Toast the waffles until they are crisp and lightly browned (you want to bring out the maximum waffle flavor.) Pulverize them in a food processor as fine as you can get them.
Add the next six ingredients (strawberry thru vanilla) in the food processor – or transfer to a blender if you prefer – and process until thoroughly combined.
Pour into a tall glass, top with whipped cream, and sprinkle with walnuts. For an extra decadent touch, ‘wet’ the walnuts with a little maple syrup first.
Please join us tomorrow to read our newest food and cooking article, a recipe for a Chocolate Cherry Cheerwine Ice Cream Soda.
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