Blueberry Ginger Pie Milkshake

Somehow it quickly turned into one of those Breakfast for Dinner nights, tonight.  And, even then I needed something to feed them immediately.  When this happens, I have time to throw together a pre-dinner veggie snack plate or dump a bunch of stuff in the Vitamix and bust out a satiating smoothie.

Milkshakes were on my mind as I was pulling out some bacon for dinner, drifting to the memory of a decent burger at a local burger joint that serves fantastic milkshakes, like the “Angry Aztec”…  And, then this happened, oh, yes!

We have a local dairy, Vital Green Farms, that makes the most heavenly heavy cream at a whopping 52%!  I’m sure any cream would work, even half-and-half, but the thicker the cream, the more ice creamy your milkshake will be.  And, if you don’t have any frozen blueberries, fresh works, too – it’s just not as thick as a milkshake usually is.  If you do have the frozen blueberries, you will likely need to plunge it while blending (and, I would only recommend using a high-speed blender for this task).

Blueberry Ginger Pie Milkshake

Servings: 3-4 servings
Time: 5 mins
Difficulty: easy peasy
The name says it all.  Cold, belly filling, kid-approved goodness.
Created by Lindsay Bliek

  • 2 c frozen blueberries
  • 6 medjool dates
  • 1 T chia seeds
  • 2 T hemp hearts
  • 1-3″ thumb of fresh ginger, peeled
  • 1 tsp cinnamon
  • nutmeg, freshly grated, to taste (optional)
  • 1/2 c cream
  • 1 c milk
  • 6-8 ice cubes
  1. Blend everything together until creamy.

My Vitamix has a built in “smoothie” function, which allows me to throw in all the ingredients, secure the lid, press the on tab and walk away from the noise. Speeds start slowly, then builds to the highest setting.

What have you gleaned from this? Questions? Comments? Please reply here: