Raspberry, Ginger, and Coconut Shake

[Photographs: Autumn Giles]

Blending ripe raspberries up with super-creamy coconut milk ice cream and fresh ginger makes for a gorgeous, jewel-toned thick shake that isn't too heavy or sweet.

Note: Let the ice cream sit out at room temperature until easily scoopable, about 5 minutes.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

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Raspberry, Ginger, and Coconut Shake

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About This Recipe

Yield:makes 2 small servings
Active time:5 minutes
Total time:5 minutes
Special equipment:blender
This recipe appears in: 3 Milkshake Recipes to Celebrate Berry Season

Ingredients

  • 1 cup raspberries
  • 1 cup vanilla coconut milk ice cream, such as So Delicious
  • 1 teaspoon finely minced or grated fresh ginger
  • Additional fresh raspberries for garnish if desired

Procedures

  1. 1

    Add raspberries to the blender, pulse a few times, then puree on medium high speed until smooth, about 30 seconds.

  2. 2

    Add the coconut milk ice cream and the ginger to the raspberry puree and blend just until smooth. Serve immediately, garnished with additional raspberries if desired.

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