The temperatures soared above 50 in the Boston area this week. It actually felt hot one day! As soon as it feels like summer my taste buds scream for; yup you guessed it: ice cream. Not just ice cream, but a frappe. Technically a milkshake and a frappe are the same thing, but if you are from Massachusetts you call a milkshake a frappe. I don’t know why, it’s a Mass thing. So, in honor of strawberries, rhubarb and summer weather; I made a roasted strawberry and rhubarb frappe. Yup, I took that extra step and roasted the strawberries and rhubarb. Wicked fancy, right? (Wicked is also a mass thing. “It is wicked humid today. That guy/girl is wicked hot. I need a Dunkin’ wicked bad, etc. You get it.)

I love berry season. The dessert possibilities are endless!

I sliced the strawberries and rhubarb and tossed them with a little sugar and seeds from one vanilla bean. I roasted them at 375 for about 30 minutes. Tossing the fruit with sugar helps to release some of its juices. Roasting the fruit brings out their natural sweetness and adds depth of flavor. Also, you can really taste the fresh vanilla bean in the fruit. So good!

 Once the fruit cooled, I blended it with about a pint of vanilla ice cream and a 1/4 cup of milk. I used 1% milk. I’ll treat myself next time and use whole milk.

I topped the frappes with whipped cream. I bought the whip cream, but homemade whip cream tastes so much better! The kids and Bubba did love squirting the whip cream in their mouths.

C and G shared a frappe and finished it in under 10 minutes. I got a thumbs up from them. Bubba said multiple times: “this is delicious.” I guess he liked it. I loved it. In fact, I want to drink one again, today. Give this frappe a.k.a. milkshake a try this summer. You’ll love it!

Roasted Strawberry and Rhubarb Frappe

recipe inspired and adapted from Not Without Salt

serves 4, 2 generously

Ingredients:

4 cups of strawberries, halved

4 cups of rhubarb, sliced into 1 inch pieces

1/4 cup sugar

1 vanilla bean, seeds removed

1 pint vanilla ice cream

1/4 cup of 1% milk or milk of choice. May need to use more or less milk depending on how thick you like it.

whipped cream – homemade or store bought optional

Directions:

Pre-heat your oven to 375. Line a baking sheet with parchment paper and set aside. Wash and slice fruit. Toss with sugar and vanilla bean seeds. Place on prepared baking sheet and roast for about 30 minutes.

Remove fruit from oven and allow to cool completely on baking sheet. Once cool, place the fruit, vanilla ice cream and milk in a blender and puree until smooth. Pour into glasses and top with whipped cream. Serve immediately and enjoy!

*Roasted fruit can be made ahead of time and stored in an airtight container in the refrigerator for a couple of days.*

5 Milkshake Link You Must Check Out!

Want to try a cake batter milk shake? Head over to Cooking Classy for Jaclyn’s 3 ingredient recipe. Her recipe will definitely satisfy your cake batter cravings. Check out her other recipes while you are there too!

I love happy hour. How about celebrating your happy hour today with this hot fudge milkshake by Joy the Baker. This looks so dam good!

I have a thing for banana flavor. I love banana ice cream, bread, cake- any banana dessert really. A Cozy Kitchen’s roasted banana pudding milkshake is on my list of must make milkshakes!

Looking for a healthy chocolate milkshake? Head to the awesome food blog, A Couple Cooks and check out their recipe. Their recipe is made with fresh medjool dates and coconut milk. Yum!

If you love coffee ice cream, head to Bake Your Day and check out Chung-Ah from Dam Delicious guest post for mocha java milkshakes. Looks delicious!