Bear Lake Raspberry Milkshake
A thick, bright pink milkshake made with local raspberries, ice cream, and milk. It's the signature summer treat of the Bear Lake area straddling Utah and Idaho.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Blender
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 19
- carbs
- 55
- protein
- 8
- calories
- 420
Instructions
- 1
Put the ice cream, raspberries, milk, and sugar into a blender.
- 2
Blend until smooth and thick. Stop and scrape down the sides as needed.
- 3
Taste the shake. Add more sugar if needed.
- 4
Pour the shake into chilled glasses.
- 5
Top with whipped cream and a few whole raspberries before serving.
Chef's tips
Use fresh or individually frozen raspberries instead of syrup for the best Bear Lake flavor.
Storage
Best consumed immediately; does not store well.
Reheating
Not applicable; served cold.
Common mistakes to avoid
- •Blending for too long, which makes the shake warm and runny
- •Not straining the berries, which leaves noticeable seeds in the shake
Serving suggestions
Cooked Bear Lake Raspberry Milkshake?
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