Cranberry sauce isn’t just for Thanksgiving anymore. This Vanilla Cranberry Ginger Milkshake combines the sweetness of vanilla ice cream with the tartness of cranberries for a deliciously festive milkshake.
Christmas is in just a few days. Which means I reallyyyy need to use up all these bags of cranberries in my fridge. I got a little overzealous on the cranberry purchasing this year and while I love to keep a few bags in my freezer for the off-season, I only have so much storage and haven’t yet had the opportunity to purchase a cranberry freezer. Which should totally be a thing.
Now that Christmas is just days away (!!), I’m throwing cranberries into, well, pretty much everything. Except my morning coffee. But come to think of it, that could actually be pretty awesome. Hmmm. Today I put cranberries in a milkshake because I couldn’t stop thinking about how delicious the sweet vanilla ice cream would be with the tartness of the cranberries. And then I added ginger for good measure because ginger instantly makes anything more festive.
VANILLA CRANBERRY GINGER MILKSHAKE RECIPE
This cranberry milkshake is a tiny bit more work than the typical milkshake… But only because it requires making and cooling a quick cranberry sauce. If you happen to have leftover cranberry sauce from Thanksgiving dinner, that could totally work, too!
Once the simple cranberry sauce has cooled, you’ll blend it with vanilla ice cream and milk, along with some fresh ginger. And then sip away!
I swirled the vanilla cranberry ginger sauce in my milkshake glass and was in love with the pretty effect.
I sipped up the milkshake with a straw…. But also employed a spoon to make sure I didn’t miss a drop of cranberry sauce. This cranberry milkshake totally has me wondering why cranberries are so underrated. Pumpkin has been in the spotlight for the last 10 years, but people are still ignoring cranberries in a major way.
Let’s all work together to change that… Starting with this milkshake!
Annnd since I still have about 500 bags of cranberries in my fridge and freezer (only a slight exaggeration, really), I have several more cranberry-packed recipes coming your way! So, please tell me you’re up for eating cranberries long after the holidays are over. But first, make this cranberry milkshake.
Are you in love with cranberries, too?
Vanilla Cranberry Ginger Milkshake
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 cups fresh cranberries
- 1 Tbsp finely chopped ginger
- 1 tsp vanilla
- 4 scoops vanilla ice cream
- 1 cup 1% milk
- In a medium saucepan, bring sugar and water to a boil. Lower heat to medium-low and add cranberries to saucepan.
- Cook for about 10-15 minutes, until cranberries begin to burst. Add ginger and vanilla and let cook another 1-2 minutes.
- Remove mixture from heat. Using the back of a spoon, mash up cranberries as much as possible. Alternately, you can put the mixture in a blender to purée.
- Put mixture in a mason jar or bowl to cool (place in refrigerator to speed up cooling time).
- In a blender, blend ice cream and milk together.
- Put a couple tablespoons of cooled cranberry mixture in tall glass and pour in ice cream and milk mixture.
- Serve with a straw, but you may need a spoon, too!