Cherry Pie Milkshake

Let’s face it:  a milkshake is just a way to eat double the amount of ice cream in half the time.  And I’m okay with that.  Now that it’s summer (also known as the time of year I try to avoid using my propane oven as much as possible—life in the country ain’t so grand), we will be drinking our desserts.

A few Sundays ago, when we had a million things to do before sundown, we paused to pick 10 pounds of cherries from our tree.  It was time well-spent, as we have been gorging on double vanilla cherry jam (thanks for the relatively low-sugar recipe, Amanda) and cool rice salad with cherry vinaigrette from Heidi’s latest book.  I pitted the rest of the cherries, stashed them in the freezer, and dreamed of eating them in the cold winter months.  Well, I’m sad to say that the cherries are already gone.  We’ve been enjoying cherry lemonade and these milkshakes with crunchy chunks of graham crackers too much it seems.  It’s going to be a long year ’til cherry season rolls around again.

The tastiness of this recipe depends very much on the quality of ingredients you use.  This includes ice cream made from ingredients you can pronounce and spices.  The lovely people at Spices, Inc. who happen to have Texan roots (yeee-haw!), sent me a box of their spices to test with my recipes.  I feel like I have crossed over into another world and I never want to leave—grocery store spices and extracts pale in comparison to their products.  After one whiff of their ceylon cinnamon, grocery store cinnamon smells like cardboard.  Their almond extract has a subtly that is lacking in the alcohol-heavy versions from the grocery store.  I’m a convert.  You will be, too.

4.8 from 4 reviews
Cherry Pie Milkshake
Makes 2 milkshakes.
  • ½ cup milk
  • 1 pint vanilla ice cream, softened
  • 1 cup frozen, pitted cherries
  • ¼ teaspoon almond extract
  • ¼ teaspoon Ceylon cinnamon
  • ¼ cup graham cracker crumbs (from about 2 crackers)
  • ¼ cup heavy cream (optional, for serving)
  1. In a blender, combine all ingredients except graham crackers and heavy cream. Pulse on high until all ingredients are combined. Divide between two glasses, then stir in the graham cracker crumbs. If you wish, whip the heavy cream and dollop on top of each glass before serving.


  1. says

    I love your statement about life in the country not being so grand in the summer time. :) It’s been hotter than blazes here, too. What a great alternative to “baked” cherry pie!

  2. says

    That looks so wonderful! I just planted a cherry tree this last spring so I will be looking forward to making this!! And keeping the oven off during these hot days is a must!

  3. says

    Yum! I must make this. So much for my “won’t drink anything but water and milk” diet. Well, I could technically count the milkshake as “not liquid” and not break my diet, right?

  4. says

    Oh, how I love milkshakes!! I love them far more than ice cream itself, and yes, it’s double the ice cream in half the time!! I haven’t had cherry with ice cream in a long time, but your post has my mouth watering. Nicely done!

  5. says

    I love love love cherries in anything. In fact, I pretty much only eat black cherry yogurt. I am so jealous that you have a cherry tree IN YOUR YARD. When we go to the market tomorrow, I hope there are still cherries, because cherry pie shakes will be on the dessert menu!

  6. says

    Milkshakes are easily one of my favorite sweet comfort foods. I mean, how far can you go wrong with drinkable ice cream? This looks like an excellent way to celebrate the beginning of cherry season!

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