This boozy chocolate peanut butter milkshake combines ice cream with whole milk and bourbon. Top with fresh whipped cream for a decedent treat!
This post is part of a collaboration with Clover Sonoma, though all opinions and recipes are my own. Thank you for supporting the sponsors who support Cocoa & Salt!
Cocoa & Salt readers know that my favorite dairy in California is Clover Sonoma. Clover Sonoma is a third-generation, family-owned and operated dairy that sources from a small group of family farms across Northern California.
June is National Dairy Month which means it’s a perfect time to get your blender out and make a delicious milkshake. To celebrate, I created this boozy chocolate peanut butter milkshake with Clover Sonoma Ice Cream. There is nothing better than an ice cold milkshake on a warm summer day, and the addition of bourbon makes this shake a sneaky good adult treat.
Like most of the recipes I make, these milkshakes only have a few ingredients. It’s important to use the best quality ingredients you can find, which is why I use Clover Sonoma products for all of the dairy in this recipe.
Clover Sonoma Ice Cream comes in eleven decadent flavors and is made from fresh milk and cream, blended with rich egg yolks, to provide the perfect creamy texture. And with no artificial colors, flavors, or preservatives it’s a sweet treat I can feel good about eating.
Sweet Cream is usually my go-to ice cream flavor from Clover Sonoma, but for this recipe I used Chocolate Peanut Butter. Chocolate and peanut butter go great together and the bourbon adds a delicious twist.
To make this dessert even more heavenly, I topped the milkshakes with a bourbon whip cream. Delicious!
Equipment
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Boozy chocolate peanut butter milkshake
Ingredients
2 cups of Clover Sonoma Chocolate Peanut Butter Ice Cream
1 cup of Clover Sonoma Milk
2 oz good-quality bourbon
4 ice cubes
Bourbon whip cream
1 cup of Clover Sonoma Heavy Whipping Cream
½ oz good-quality bourbon
1 tablespoon powdered sugar
Instructions
- Place 2 large glasses in the freezer for about 30 minutes to chill.
- To make the whip cream, mix the heavy whipping cream using an electric mixer until soft peaks form. Add in sugar and continue mixing until stiff peaks form. Once whip cream is the right consistency, fold in the bourbon. Place whipping cream in freezer for about 20 minutes. If desired, add to a piping bag first.
- To make the milkshake add the ice cream, milk, bourbon and ice cubes to a high-powered blender. Blend on high until smooth. If the milkshake appears too thin, add more ice cream. If it’s too thick, add more milk.
- Divide evenly among the glasses and top with the bourbon whip cream.
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