Wednesday, July 4, 2012

Spiked Trefoil Milkshake Recipe!


  • 15 Trefoil cookies
  • 1 1/2 cups whole milk
  • 2 1/2 cups vanilla ice cream (15 ounces / about 5 medium scoops)
  • 1/2 ounce bourbon
  • Pinch salt
  • Garnish: Whipped cream and crumbled Trefoil cookies


  1. Preheat oven to 350°F. Toast cookies in oven on a foil-lined baking sheet until fragrant and slightly darker in color, about 5 minutes. Remove from oven. Using tongs, add to a sealable container. Add milk and cover. Refrigerate at least 1 hour and up to 3 hours.

  2. Strain milk mixture into blender. Discard cookie solids. Add ice cream, bourbon, and salt to blender. Purée until smooth.

  3. Divide among serving glasses, top with whipped cream and crumbled cookies.


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