Grilled Cherry Milkshakes
/Grilling a milkshake is kind of impossible. However, grilling the cherries you’re going to put in said milkshake is totally possible.
It’s possible if your cherries can actually make it to the grill and not straight to your face. Today it was like… cut one, eat one, cut one, put one on the pan, cut one, eat one…you get it.
I’ve been cherry obsessed since my childhood thanks to my grandparents and my mom. I remember when we’d find a good batch at the store and buy an extra for my grandparents. Then they’d do the same and we’d be up to our ears in cherries. That never seemed to be a problem, though.
One thing I don’t remember is ever making a recipe using these sweet, summer jewels. My memories of eating cherries involves standing over the sink with cherry juice running down my arms and spitting the pits straight into the garbage.
I think it’s finally time for a cherry recipe.
I used the freeze-milk-in-an-ice-cube-tray-then-blend method to make my milkshake. Works like a charm if you’re out of ice cream!
I wasn’t sure if I wasted my time grilling the cherries. Would you actually be able to taste that they were grilled?
Yes. You most certainly can taste a bit of grilling goodness in this milkshake. Just enough to not be overpowering and man did it sweeten up the cherries even more!
If you’re not into the whole milkshake thing you must at least try grilling cherries! Oh my gosh. Blew my mind. You can eat them warm over ice cream, over oatmeal, chill them and put them on salad, puree them and use as a sauce, and on + on + on.
But I’m seriously concerned if you’re not into milkshakes.
Pour. Stir. Slurp.
Grilled Cherry Milkshakes
gluten-free, vegan // yields 2-3 milkshakes
- 1, 13.5oz can full fat coconut milk
- 1, 13.5oz can light coconut milk, or unsweetened almond milk
- 1 pound fresh bing cherries
- 2-3 tablespoons coconut nectar, or agave/honey
- 1 1/2 teaspoons vanilla extract
Whisk the contents of the full fat coconut milk until fully combined then pour into an ice cube tray and freeze until solid [the smaller the ice cubes the better for blending]. Chill the can of light coconut milk in the fridge.
Preheat your grill to 375* F. De-stem, pit, and halve the cherries. Spread evenly on a grill pan and grill, turning once or twice for about 10 minutes. You want the cherries bubbly and starting to char. Remove from the heat, place in a bowl, and set in the fridge to fully chill.
Place 1/2 of the coconut milk ice cubes in your blender and pulse to crush. Add in 1 tablespoon or so [more if desired] of liquid sweetener and 3/4 teaspoon vanilla extract. Stream in the light coconut milk slowly with the blender on until it starts to incorporate. Use the tamper or scrape the sides/bottom a few times to keep things moving. Add more coconut milk as needed until smooth, keeping as thick as possible.
Pour in a bowl and place in the freezer. Repeat the above step for the 2nd milkshake, pour in a bowl, and place in the freezer as well. If the mixtures became too thin in the blender keep them in the freezer for an hour or so to frost over and thicken. Stir well before topping over the cherries.
Rinse out your blender and place the cherries in it. Blend until pureed. Pour equal amounts into 2 glasses then top with the coconut milk mixture. Stir to combine and serve immediately.
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Notes: Instead of freezing coconut milk you could swap out and use any vanilla ice cream you choose. Add in a bit of milk and blend until thick and creamy. Or, you could also make soft serve ice cream in your ice cream maker and use that straight from the container without having to freeze it. Chill 1 full fat and 1/2 light can of coconut milk. Make sure your ice cream container is fully frozen ahead of time [if needed]. Let spin in your ice cream maker until it starts to collect on the sides and have the consistency of thick soft serve ice cream. Spoon over the cherry puree. Vanilla Greek frozen yogurt would also work perfectly!
My hands, lips, and tongue are all currently stained red. A sure sign of summer.
Happy Milkshake Week!
Ashley
