*Note: This roasted strawberry basil milkshake recipe first appeared on February 21, 2012. The recipe has been edited slightly to now include a fun pistachio cacao nib crumble and roasting the strawberries for the milkshake and the topping (a great way to bring out sweetness in any fruit out of season) and the photographs have been updated. I still stand by my hatred of Kelis’ song and Gnarls’ stupid name though in the text, which is original. This is a great one for Valentine’s Day if you’re not quite into the chocolate thing or, save it for spring and strawberry season which is hopefully right around the corner!
This roasted strawberry basil milkshake with a pistachio cacao nib crumble is a grown up and healthier version of the classic treat. Perfect For Valentine’s Day!
There’s one very tragic and unfortunate thing about this roasted strawberry basil milkshake:
It comes with a severe case of the Milkshake song getting stuck in your head for hours on end.
And if you’re anything like me it goes something like this, “my milkshake brings all the boys to the yard and they’re like, it’s better than yours”…repeat x54234756 because you have absolutely no idea what she says after that since you’re so preoccupied with how utterly annoying the song is in the first place.
There are two songs from this century so far that I absolutely, 100% cannot stand.
Crazy by Gnarles Barkley (Gnarls? Is that even for real?) and Milkshake.
Thankfully, the actual milkshake was pretty damn good and worth the annoyance.
So far at least.
It’s been about 18 hours, if it continues past 24 I have the right to revoke that statement.
Milkshakes weren’t really my thing growing up.
We didn’t have any Dairy Queens near me, just the hole in the wall local ice cream joint that was a once a week treat in the summer.
I was way more of a vanilla cone with cherry dip or rainbow sprinkles kind of kid though than a milkshake one.
If I was getting ice cream, I wanted to be able to SEE it, eat it, lick it, not drink it.
So my only memory of a milkshake is actually from college.
It involved my two best college friends, a loooong happy hour at the local bar, the Gingerbread Man with a few too many whiskey sours, a 2 mile walk to Dairy Queen where local neighborhood trash cans were picked up, put on our heads and moved down the street and a really delicious strawberry cheesecake milkshake of some sort.
The walk back also involved a sober friend with a car picking us up, people flailing about on the sidewalks and passing out in bed by 9pm but that’s beside the point.
We’ve grown up a bit since then.
In fact, one of those friends had a baby two days ago, so I’d like to say that this strawberry basil milkshake is the grown up version of that milkshake too.
Although, I’d totally be game for happy hour and a few whiskey sours again.
And since St. Paddy’s Day is right around the corner, check out my healthier version of the classic McDonald’s Shamrock shake too!
Roasted Strawberry Basil Milkshake
For the milkshake:
- 1 cup strawberries hulled and sliced
- 3/4 cup unsweetened vanilla almond milk
- 1 cup strawberry ice cream divided
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 4-5 drops liquid stevia
- 3 leaves fresh basil
- 1/8 teaspoon xanthan gum *optional for thicker milkshake
For the milkshake:
- Preheat oven to 425 degrees. Place strawberries on a baking sheet and roast for 10-15 minutes, tossing a couple of times until juicy and starting to caramelize. Remove from oven and set aside.
- Place almond milk, 1/2 cup of the ice cream, yogurt, vanilla, stevia, basil and xanthan gum if using in a blender. Add half the roasted strawberries and blend until smooth.
- Pour milkshake into two glasses. Top with remaining 1/2 cup ice cream and spoon the leftover roasted strawberries on top.
For the crumble:
- Place the pistachios, cacao nibs and honey in a food processor and pulse until finely chopped. Garnish milkshakes with a crumble before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.