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Lemon Buttermilk Milkshake
(recipe, Matthew Amster-Burton)
This recipe — adapted from Thoroughly Modern Milkshakes, by Adam Ried — tastes exactly like drinking lemon cheesecake.
- ½ cup cold whole or low-fat buttermilk
- 2 tsp. honey
- 2 scoops (6 ounces) vanilla ice cream, softened until melty at the edges
- 2 scoops (6 ounces) lemon sorbet, softened until melty at the edges
- 2 chilled glasses
- Place the buttermilk and honey in a blender and blend until well mixed, about 15 seconds. Add the ice cream and sorbet and pulse to break up, stirring with a spatula as necessary, then blend until smooth, 30 to 90 seconds. Pour into the chilled glasses and serve immediately.