Hot afternoon? Try something cool and refreshing! This shake has
only three ingredients and is quick to put together, but as you
might expect it must be consumed immediately after it’s made.
I buy pints of chocolate ice cream, as a rule. To soften the ice
cream slightly, remove carton lid and any inner plastic or paper
liner. Microwave at medium (50%) power for 10 to 15 seconds (if
your pint carton is full), or just until ice cream is slightly softened
but not melted. I don’t bother to measure the ice cream; with
a large spoon, I draw a diameter line across the carton and scoop
out half of the softened ice cream (the remaining ice cream goes
back into the freezer).
Yield: About 2 cups; 2 to 3 servings
- 3 Tbsp. chocolate syrup (I use Hershey’s Special Dark,
but you can use any good brand)
- 3/4 cup (6 ounces) unsweetened pineapple juice, well chilled
- About 1 cup softened chocolate ice cream, cut into chunks
In blender container, combine chocolate syrup and cold pineapple
juice. Add chunks of softened ice cream. Cover; blend at high speed
just until smooth and creamy. Pour into glasses and serve immediately.
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