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Lemon Buttermilk Milkshake

By , from the Matthew Amster-Burton collection
Serves 2


This recipe — adapted from Thoroughly Modern Milkshakes, by Adam Ried — tastes exactly like drinking lemon cheesecake.


½ cup cold whole or low-fat buttermilk
2 tsp. honey
2 scoops (6 ounces) vanilla ice cream, softened until melty at the edges
2 scoops (6 ounces) lemon sorbet, softened until melty at the edges
2 chilled glasses


  1. Place the buttermilk and honey in a blender and blend until well mixed, about 15 seconds. Add the ice cream and sorbet and pulse to break up, stirring with a spatula as necessary, then blend until smooth, 30 to 90 seconds. Pour into the chilled glasses and serve immediately.

Related article: Shaking it up

This content is from the Matthew Amster-Burton collection.

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