This was adapted from a cookbook, and you don’t necessarily need to stir in the last ice cream and fresh raspberries at the end. It just ensures thick shakes and big pieces of fruit.
And if you’re making it gluten free, it’s naturally gluten free, as long as the ice cream is from a new container or hasn’t been scooped previously with the same scoop as a gluten-filled ice cream.
Bear Lake Raspberry Shakes
Swap out the raspberries to make other great shakes.
- 3 c. Vanilla Ice Cream, divided
- ½ c. Milk
- ¾ c. Fresh Raspberries, divided
Place 2 c. vanilla ice cream in blender. Add milk and ½ c. raspberries. Blend well. Pour into bowl. Add remaining 1 c. ice cream. Stir in by hand. Gently stir in remaining raspberries. Pour into tall ice cream glass. Makes 2 servings.