樱桃冰淇淋奶昔

Name: 樱桃冰淇淋奶昔
Total time: 10 min
Yield: 1 份
Cuisine: 家常菜
Ingredients: Vanilla ice cream — 105 克; Milk 2.5% — 84 毫升; Vanilla extract — 0.7 毫升; Frozen sour cherries — 35 克; Heavy cream 33% — 24 毫升; Sugar — 4 克

一款厚密的奶昔，配以樱桃冰淇淋、新鲜樱桃和打发的鲜奶油。需要一只高脚玻璃杯和吸管，像是经典的冰淇淋店风格。

烹饪时间: 10 分钟
份量: 399 kcal
材料: ≈ $1.75
蛋白质: 7 g

素食甜味快速儿童友好

材料

1 Vanilla ice cream包装 400 克约等于 $4.00 105 克
2 Milk 2.5%包装 930 毫升约等于 $0.88 84 毫升
3 Vanilla extract并非每家店都有：Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 按口味
4 Frozen sour cherries包装 300 克约等于 $3.50 35 克
5 Heavy cream 33%包装 250 毫升约等于 $2.20 24 毫升
6 Sugar 4 克

灰色行表示常备食材：盐、油、香料。它们不计入每份价格。

做法

将冷冻樱桃放置5分钟，让其稍微软化。
在搅拌机中将冰淇淋、牛奶、香草精和樱桃搅拌成浓郁的粉红色奶昔。
单独将冷奶油和糖打发2-3分钟，直到形成软峰。
将奶昔倒入高脚玻璃杯中。
上面覆盖打发的奶油，并放上一个樱桃。
立即食用，趁奶昔冰冷浓稠。

小贴士

为什么这样做: Thaw the cherries for 5 minutes so they don't turn to mush in the blender and spoil the texture of the shake. If you leave them too long, you get a runny mix with lumps.
可替换食材: Replace the frozen cherries with fresh ones, but add 10 g of sugar to offset the sourness. You can use 20% cream instead of 33%, and the shake will be less thick but still creamy.
常见错误: If the shake turns out too thin, the milk or ice cream was too warm. Check by touch: both should be ice cold.
保存与加热: Keep in the fridge for no more than 1 day, in a closed container. Don't reheat it, serve it cold only.
搭配建议: Serve after lunch or dinner, when you want something light and sweet but not a full dessert.