When the weather is really hot like this, there is nothing more satisfying than ice cream. Admittedly I come from a long line of ice cream lovers, so whether it’s 100 degrees or 10 degrees, I want ice cream. Everywhere.
At the grocery store today I was, naturally, gawking at the ice cream freezer and noticed that Breyer’s half gallons were on sale. Dangerous. I was in the mood for a milkshake, but I am over the traditional choices of vanilla, chocolate, or strawberry. I was fixated on Rocky Road until I saw the Butter Pecan. Honestly I don’t even remember when I last purchased butter pecan ice cream. On its own it’s kind of a wimpy flavor. But pecans always make me think of maple (I don’t know why) and upon thinking that I immediately realized the milkshake potential of this flavor.
So here is what I did:
- 2 Scoops of ice cream
- 1 1/2 cups of vanilla almond milk (always in my fridge)
- 2 tbsp maple syrup
- 1 scoop of almond butter
- 1/2 tsp cinnamon
- pinch of allspice
Blend this together for an amazingly cool, rewarding summer treat. Yay!