Strawberry Nutella Coconut Milkshake

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Buon Ferragosto!

Also known as the day where everything is closed and I feel slightly trapped. Hmmm the gelato place is closed so I’ll just run to the store and pick up some…oh wait, all the grocery stores are closed. Ok, well maybe I’ll go browse some shops, oh wait, all closed. I’ll go walk around in the center for a bit…nope, hardly any buses running today to get to the center. Even if I could find a bus, all the places I could buy a ticket are closed. Ok, so I’ll walk to the gym to work out and enjoy some air conditioning. Ah, closed. So, I hunker down and eat whatever food is in the house, try to stay cool. Actually we’ve come to a bit of a cool spell, today only has a high of 90°F. I’ll take it!

I actually planned ahead this year and went grocery shopping last night. I got fruit and veggies for lunch and dinner today, but why didn’t I get better snackies? But then I remembered that I have a good stash of gelato in the freezer, and made me think of this delectable milkshake I made a few weeks ago.

So with all this time on my hands, I shall be milkshaking and sharing this milkshake with you! What’s so great about this milkshake?

It’s a Strawberry Nutella Coconut Milkshake. That’s such a long name, and kinda going against my own rule of not listing every ingredient in the title, but otherwise I didn’t quite know how to get the dream across, ya know?

How about this: Strawnutelloco Milkshake. Stranucoco Milkshake. Conuterry. Strawconutella. Regardless, this milkshake tastes like a chocolate covered strawberry rolled in coconut with a hint of hazelnut.

I have a confession to make. I originally made this milkshake to try and hide this not-awesome gelato I bought. There was a sale on a brand I had never tried before at the grocery store, and they had coconut and I love coconut but it just did not end well. Icy and so much coconut it was chewy. I didn’t want to waste it, but I also didn’t necessarily want to force myself to eat gelato?

Enter the milkshake idea. I had strawberries, Nutella, and milk, and this beautiful combo was born. The copious amounts of coconut from the gelato still rendered my milkshake a bit chewy, but if you have a GOOD brand of coconut ice cream, or even vanilla ice cream with a bit of flaked coconut and maybe a drop of coconut extract or two thrown in, you’ve got yourself the perfect summer day’s treat.

So thank you, gelato brand that shall remain unnamed, for the not delicious gelato that prompted me to create a delicious milkshake.

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Strawberry Nutella Coconut Milkshake

Serves 2

Ingredients:

• 2 cups coconut ice cream, slightly softened

• 1/2 cup milk, any variety

• 1/2 cup hulled strawberries, fresh or frozen

• 2 heaping Tbsp Nutella

• Dash of vanilla extract, optional

• Whipped cream, optional

Directions:

1. Add all ingredients except whipped cream to a blender and blend until smooth. Check consistency and add more milk if desired.

2. Spoon into 2 glasses and top with whipped cream. Serve immediately.

Jenny’s Notes:

• Don’t have coconut ice cream but still want that coconut taste? Substitute chocolate or vanilla ice cream and add a bit of flaked coconut and a drop or two of coconut extract.

• For creamier shakes, use whole milk.

• For thinner shakes you can sip, add more milk. For thicker, spoonable shakes, add less milk. Some blenders don’t blend thicker shakes well, so if yours is having problems, either wait a minute or two for the ice cream to soften a bit more before continuing to blend, or add a touch more milk.

• To make fresh whipped cream, whip about 1/4 cup / 60g heavy whipping cream with 1 Tbsp / 14g sugar in the bowl of a stand mixer fitted with whisk attachment, or with a handheld mixer. This makes about 1/2 cup fresh whipped cream. Store in fridge, best if used within a few days.

milkshake, milk, strawberry, Nutella, coconut, ice cream, vanilla, fresh whipped cream, dessert, summer

Dessert, Beverage

American

Yield: 2 Servings

Author: Jennyblogs

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Strawberry Nutella Coconut Milkshake

Thick and creamy milkshake with coconut ice cream, Nutella, strawberries and whipped cream on top.

prep time: 5 Mcook time: total time: 5 M

ingredients:

• 2 cups coconut ice cream, slightly softened
• 1/2 cup milk, any variety
• 1/2 cup hulled strawberries, fresh or frozen
• 2 heaping Tbsp Nutella
• Dash of vanilla extract, optional
• Whipped cream, optional

instructions:

How to cook Strawberry Nutella Coconut Milkshake

1. Add all ingredients except whipped cream to a blender and blend until smooth. Check consistency and add more milk if desired.
2. Spoon into 2 glasses and top with whipped cream. Serve immediately.

NOTES:

Don’t have coconut ice cream but still want that coconut taste? Substitute chocolate or vanilla ice cream and add a bit of flaked coconut and a drop or two of coconut extract. For creamier shakes, use whole milk. For thinner shakes you can sip, add more milk. For thicker, spoonable shakes, add less milk. Some blenders don’t blend thicker shakes well, so if yours is having problems, either wait a minute or two for the ice cream to soften a bit more before continuing to blend, or add a touch more milk. To make fresh whipped cream, whip about 1/4 cup / 60g heavy whipping cream with 1 Tbsp / 14g sugar in the bowl of a stand mixer fitted with whisk attachment, or with a handheld mixer. This makes about 1/2 cup fresh whipped cream. Store in fridge, best if used within a few days.

Calories

440.85

Fat (grams)

23.21

Sat. Fat (grams)

19.31

Carbs (grams)

54.51

Fiber (grams)

3.87

Net carbs

50.64

Sugar (grams)

40.58

Protein (grams)

6.95

Sodium (milligrams)

49.23

Cholesterol (grams)

9.42

Nutritional information is approximate and based on 2 servings and includes whipped cream.

https://jennyblogs.com/blog/2019/8/14/strawberry-nutella-coconut-milkshake

Created using The Recipes Generator

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Peanut Butter Pie with Chocolate Whipped Cream

Shortbread crust.  A layer of creamy peanut butter filling.  Topped with a mountain of chocolate whipped cream.  And chocolate shavings.  Because, we're so fancy, you already know.  Did I mention No-Bake?

I first made this pie with a pretzel crust.  The salty sweetness really off-set the creamy full-bodied mouth feel of the layers well.  Yes, sometimes I describe dessert and food like wine.  It just works so well.  But if you ever catch me saying "I prefer the '98 vintage of this cheesecake" or something along that line, I might have taken it too far.  Ew, rancid cheesecake.  Anyway...

The next time I made this pie was in Italy.  Pretzels do exist here, but they have a very strange texture.  Think pretzels that went stale and chewy and then got so stale they got crispy again, almost. But still a little chewy.  And don't chop well in a food processor. It took over 8 minutes to get them partly broken up.  The crust was still good, but it looked more like a bird's nest of pretzel sticks than a uniform crust.  

Oh hey, Thanksgiving pie. And there is Lucia the poinsettia in the background. Good times, good times.

Regardless, all the Americans in Italy are so peanut butter deprived that everyone loved it.  In fact, two days later was Thanksgiving and it was requested of me to make and bring this pie to Thanksgiving dinner.  Not pecan pie.  Not pumpkin pie.  Peanut Butter Pie with Chocolate Whipped Cream.  With a delicious but slightly strange looking crust.  

When I made the pie this time, I used shortbread cookies with great success.  The Italian supermarkets have practically a whole aisle devoted to all their different kinds of shortbread cookies, called frollini.  A nice big 800g bag for 1.5-2.5 euros?  Hehe don't mind if I do.  Shortbread with cream, or chocolate and stars, buckwheat, almond, almond and chocolate, hazelnut, stuffed with apricot, stuffed with chocolate, coarse sugar-topped, made with egg, chocolate drops...the varieties go on. 

Someday I will share with you the pretzel crust, but when I have access again to pretzels that behave in a food processor and I can get some decent photos.  But until then, get your hands on some shortbread cookies.  You could make some homemade (classic shortbread consists of just 3 ingredients: flour, butter, sugar) or if you're in the States buy some Sandie's shortbread cookies or something similar. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from the Cooking Channel

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Peanut Butter Pie with Chocolate Whipped Cream

Makes 1 9in / 23cm pie - 8-12 servings

Ingredients:

For the Shortbread Crust

• about 15 / 150g shortbread cookies

• 4 Tbsp / 56g butter, melted

For the Peanut Butter Filling

• 1/2 cup / 119g heavy whipping cream

• 1/2 cup / 113g mascarpone or cream cheese, room temperature

• 1/3 cup / 87g creamy peanut butter

• 1/4 cup / 50g brown sugar

For the Chocolate Whipped Cream

• 3-4 oz / 100g good quality dark chocolate, chopped

• 2 cups / 474g heavy whipping cream

• Extra chocolate in bar form, for chocolate shavings, optional

Directions:

Make the Chocolate Whipped Cream First

1. Place chocolate and cream in a double boiler or a glass or metal bowl over a pan of simmering water.  The bottom of the bowl shouldn’t touch the water.

2. Gently stir until chocolate is mostly melted.  Remove from heat and continue stirring until chocolate has completely melted.  Place in the refrigerator for 2 hours. 

Make the Shortbread Crust

1. In a food processor, pulse cookies until they become crumbly.  Add butter and pulse until smooth and can be pressed into a crust.  Depending on the type of cookies you use, you may need to add a touch more melted butter to ensure the crust will stay together.  Press into a 9in / 23cm pie dish and refrigerate.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, whip heavy cream until stiff peaks form.  Transfer to another bowl. 

2. Again, in the bowl of the stand mixer beat mascarpone, peanut butter, and brown sugar together until smooth.  Gently fold in the whipped cream with a spatula.  Pour filling over crust and return to the refrigerator. 

Assembly

1. Once the chocolate cream is cooled, beat with a stand mixer or handheld mixer until stiff peaks form.  Remove pie from the refrigerator and spread or pipe chocolate whipped cream over the top. 

2. Use a vegetable peeler or knife to shave a chocolate bar over the pie for the finishing touch. 

Jenny's Notes:

• Try using Nutella or Biscoff spread instead of peanut butter.  YUM.

peanut butter pie, no bake pie, summer dessert, chocolate whipped cream, mascarpone, shortbread crust

dessert, pie

American

Yield: 8-12

Author: Jennyblogs

Print

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Peanut Butter Pie with Chocolate Whipped Cream

No-bake pie with shortbread crust, mascarpone peanut butter filling, chocolate whipped cream and topped with chocolate shavings.

Prep time: 50 Mininactive time: 2 HourTotal time: 2 H & 50 M

Ingredients:

For the Shortbread Crust

• about 15 shortbread cookies / 150g
• 4 Tbsp / 56g butter, melted

For the Peanut Butter Filling

• 1/2 cup / 119g heavy whipping cream
• 1/2 cup / 113g mascarpone or cream cheese, room temperature
• 1/3 cup / 87g creamy peanut butter
• 1/4 cup / 50g brown sugar

For the Chocolate Whipped Cream

• 3-4 oz / 100g good quality dark chocolate, chopped
• 2 cups / 474g heavy whipping cream
• Extra chocolate in bar form, for chocolate shavings, optional

Instructions:

Make the Chocolate Whipped Cream (first)

1. Place chocolate and cream in a double boiler or a glass or metal bowl over a pan of simmering water. The bottom of the bowl shouldn’t touch the water.
2. Gently stir until chocolate is mostly melted. Remove from heat and continue stirring until chocolate has completely melted. Place in the refrigerator for 2 hours.

Make the Shortbread Crust

1. In a food processor, pulse cookies until they become crumbly. Add butter and pulse until smooth and can be pressed into a crust. Depending on the type of cookies you use, you may need to add a touch more melted butter to ensure the crust will stay together. Press into a 9in / 23cm pie dish and refrigerate.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, whip heavy cream until stiff peaks form. Transfer to another bowl.
2. Again, in the bowl of the stand mixer beat mascarpone, peanut butter, and brown sugar together until smooth. Gently fold in the whipped cream with a spatula. Pour filling over crust and return to the refrigerator.

Assembly

1. Once the chocolate cream is cooled, beat with a stand mixer or handheld mixer until stiff peaks form. Remove pie from the refrigerator and spread or pipe chocolate whipped cream over the top.
2. Use a vegetable peeler or knife to shave a chocolate bar over the pie for the finishing touch.

Notes:

Try using Nutella or Biscoff spread instead of peanut butter. YUM.

Calories

636.86

Fat (grams)

54.27

Sat. Fat (grams)

29.83

Carbs (grams)

27.35

Fiber (grams)

1.81

Net carbs

25.54

Sugar (grams)

20.45

Protein (grams)

7.07

Sodium (milligrams)

259.95

Cholesterol (grams)

119.26

Nutritional information is approximate. Based on the pie cut into 8 servings; includes chocolate shavings.

https://jennyblogs.com/blog/2016/8/9/peanut-butter-pie-with-chocolate-whipped-cream

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Created using The Recipes Generator

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