Strawberry Milkshake with Whipped Cream
Inspired by techniques from America's Test Kitchen.
A thick strawberry milkshake made by puréeing the fruit first, then blending it briefly with vanilla ice cream, topped with whipped cream and a whole berry.
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Method
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EU nutrition claims
- Low salt: 0.24 g salt per 100 ml (limit ≤ 0.3 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 196 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
33.8 g per serving
67.6 % of the 50 g daily maximum · 135.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender or food processor
- whisk and bowl
- 2 tall glasses, chilled
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 526 kcal |
| Protein | 8.5 g |
| Carbohydrate | 52.7 g |
| of which sugars | 44.6 g |
| of which free sugars | 33.8 g |
| Fat | 32.4 g |
| of which saturates | 20 g |
| Fibre | 4.3 g |
| Salt | 0.46 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
