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 I originally made this milkshake to try and hide this not-awesome gelato I bought.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.


Strawberry Nutella Coconut Milkshake

Serves 2

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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:

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.
Created using The Recipes Generator
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Strawberry Shortcake

This post contains affiliate links. If you buy something 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!

Strawberry shortcake is a summer classic. All you need are juicy, ripe strawberries, shortcakes, which are really just biscuits with a bit of sugar added to them, and whipped cream. If you decided on adding some vanilla ice cream to the mix I don’t think anyone would be mad about it. I certainly wouldn’t be. Did I mention they’re really simple to make?

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It’s so simple because the strawberries are the shining star and don’t need much dressing up. If you try and make this when strawberries are out of season, even if you can find them in the grocery store, it just won’t be the same. This is a dessert that calls for strawberries ripened under the summer sun, bursting with flavor.

Do you want to know a secret? Strawberry shortcakes will reach the pinnacle of their goodness if you are able to pick the strawberries yourself! Not only will you be the one choosing the juiciest berries, but you’ll KNOW they’re as fresh as they come! Plus, you’ll taste the fruits of your own hard work and it makes it that much sweeter. Literally. I loved going strawberry picking with my mom as a kid. Strawberry season in Michigan is always in beginning to mid summer, usually end of June or early July, and we’d come home with baskets full. Then I’d help my mom hull and slice them, keeping some for eating, some for making strawberry shortcake and other desserts, and some for freezing and making jam.

Eat strawberry shortcake for dessert, or breakfast, snack, lunch, and dinner. I mean, biscuits and fruit sounds like a balanced and great way to start off the morning! Plus you’ll want to eat them as much as you can while the strawberry season lasts. A great thing about these is that you can add as little or as much sugar as you want! See notes at bottom of recipe for some ideas.

Recipe from my mama with tweaks from moi.


Strawberry Shortcake

Serves: 8-10

Ingredients:

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For the Macerated Strawberries

  • 4-5 cups strawberries, washed, hulled, and sliced

  • 3-4 Tbsp / 35-50g sugar or to taste

For the Shortcakes

  • 2 cups / 240g all-purpose flour

  • 1/4 cup / 50g sugar

  • 4 tsp / 19g baking powder

  • 1/2 tsp / 2g salt

  • 1/2 cup / 113g cold butter or scant 1/2 cup / 100g oil

  • 2/3 cup / 158g cold milk or buttermilk

For the Whipped Cream

  • 1 cup / 237g heavy whipping cream

  • 3-4 Tbsp / 35-50g sugar or to taste

  • 1 tsp / 4g vanilla extract

Directions:

Oven 450°F / 232°C. Have ready an ungreased baking sheet.

Make the Macerated Strawberries

  1. Place strawberries in a bowl, add sugar, and mash them a bit or a lot, as desired, with a fork or masher. Place in fridge while you prepare the shortcakes.

Make the Shortcakes

  1. In a large bowl whisk together the flour, sugar, baking powder, and salt.

  2. Cut in butter or oil until mixture resembles coarse crumbs.

  3. Make a well in the center of the flour mixture and pour in milk. Mix just until most of the flour is moistened, then turn mixture out onto a floured surface.

  4. Knead lightly, up to 10-12 times, until you have a soft but not too sticky dough. Don’t overwork or biscuits will be tough.

  5. Gently pat dough out into a circle about 1in / 2.5cm thick, checking to make sure underneath is still floured well and the dough isn’t sticking.

  6. Using a biscuit cutter or a round glass 2-3in / 5-7cm in diameter, cut out as many biscuits as you can. Place biscuits on baking sheet. Collect the dough scraps and reshape into a ball. Repeat patting into a circle and slicing biscuits until dough is used up. You’ll probably only repeat the cutting process 2-3 times at most, depending on the size of your biscuit cutter.

  7. Bake biscuits in preheated oven for 10-12 minutes, or until risen and lightly golden brown.

Make the Whipped Cream

  1. In the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer, whip the heavy cream until soft peaks form.

  2. Add the sugar and vanilla and continue whipping until stiff peaks form.

Assembly

Slice your biscuits open and spoon over strawberries and whipped cream!

Jenny’s Notes:

  • The sugar mixed in with the strawberries is traditional but not absolutely necessary. Although it helps soften the strawberries to lose their juice and create more of a soft sauce, I like it also without adding any sugar, because everything else in this recipe is already a bit sweet. On the other hand, if you love sweet strawberry shortcakes, feel free to up the sugar, it’s completely up to your taste!

  • The biscuit dough might seem too soft at first, but the moment the baking powder starts working and it hits the floured surface it should become very workable. Just be careful not to over work it, a little bit goes a long way.

  • When cutting the biscuits, cut straight down, no twisting, or this can seal the edges and prevent a good rise. You can dip the biscuit cutter in some flour to help prevent any sticking.

  • If you place the biscuits next to each other on the baking sheet they can help each other “climb” up and achieve a nicer rise! I know this feels counterintuitive, but give it a try!

American
Yield: 8-10 servings
Author:

Strawberry Shortcake

Classic strawberry shortcake recipe handed down from my mama. Homemade biscuits, juicy strawberries, and fresh whipped cream assembled together in a summery dessert.
prep time: 40 Mcook time: 12 Mtotal time: 52 M

ingredients:

For the Macerated Strawberries
  • 4-5 cups strawberries, washed, hulled, and sliced
  • 3-4 Tbsp / 35-50g sugar or to taste
For the Shortcakes
  • 2 cups / 240g all-purpose flour
  • 1/4 cup / 50g sugar
  • 4 tsp / 19g baking powder
  • 1/2 tsp / 2g salt
  • 1/2 cup / 113g cold butter or scant 1/2 cup / 100g oil
  • 2/3 cup / 158g cold milk or buttermilk
For the Whipped Cream
  • 1 cup / 237g heavy whipping cream
  • 3-4 Tbsp / 35-50g sugar or to taste
  • 1 tsp / 4g vanilla extract

instructions:

How to cook Strawberry Shortcake

Make the Macerated Strawberries
  1. Place strawberries in a bowl, add sugar, and mash them a bit or a lot, as desired, with a fork or masher. Place in fridge while you prepare the shortcakes.
Make the Shortcakes
  1. Preheat oven to 450F / 232C. Have ready an ungreased baking sheet.
  2. In a large bowl whisk together the flour, sugar, baking powder, and salt.
  3. Cut in butter or oil until mixture resembles coarse crumbs.
  4. Make a well in the center of the flour mixture and pour in milk. Mix just until most of the flour is moistened, then turn mixture out onto a floured surface.
  5. Knead lightly, up to 10-12 times, until you have a soft but not too sticky dough. Don’t overwork or biscuits will be tough.
  6. Gently pat dough out into a circle about 1in / 2.5cm thick, checking to make sure underneath is still floured well and the dough isn’t sticking.
  7. Using a biscuit cutter or a round glass 2-3in / 5-7cm in diameter, cut out as many biscuits as you can. Place biscuits on baking sheet. Collect the dough scraps and reshape into a ball. Repeat patting into a circle and slicing biscuits until dough is used up. You’ll probably only repeat the cutting process 2-3 times at most, depending on the size of your biscuit cutter.
  8. Bake biscuits in preheated oven for 10-12 minutes, or until risen and lightly golden brown.
Make the Whipped Cream
  1. In the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer, whip the heavy cream until soft peaks form.
  2. Add the sugar and vanilla and continue whipping until stiff peaks form.
Assembly
  1. Slice your biscuits open and spoon over strawberries and whipped cream!

NOTES:

The sugar mixed in with the strawberries is traditional but not absolutely necessary. Although it helps soften the strawberries to lose their juice and create more of a soft sauce, I like it also without adding any sugar, because everything else in this recipe is already a bit sweet. On the other hand, if you love sweet strawberry shortcakes, feel free to up the sugar, it’s completely up to your taste! The biscuit dough might seem too soft at first, but the moment the baking powder starts working and it hits the floured surface it should become very workable. Just be careful not to over work it, a little bit goes a long way. When cutting the biscuits, cut straight down, no twisting, or this can seal the edges and prevent a good rise. You can dip the biscuit cutter in some flour to help prevent any sticking. If you place the biscuits next to each other on the baking sheet they can help each other “climb” up and achieve a nicer rise! I know this feels counterintuitive, but give it a try!

Calories

436.99

Fat (grams)

24.15

Sat. Fat (grams)

7.94

Carbs (grams)

51.65

Fiber (grams)

2.77

Net carbs

48.88

Sugar (grams)

24.49

Protein (grams)

5.28

Sodium (milligrams)

368.72

Cholesterol (grams)

35.06
Nutritional Information is approximate.
Created using The Recipes Generator
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