This article was originally published by The Mennonite

June recipe: Roasted strawberry buttermilk milkshake

Hello summer, let’s milkshake! We’re enjoying the warm weather these days with balmy breezes and sun, and we thought we’d celebrate the changing of the seasons with roasted strawberry buttermilk milkshakes. To make these tangy and sweet milkshakes, we roasted strawberries to concentrate their rich sweetness, and boosted the flavor with tangy buttermilk.

Yield: Serves 2-4


  • 2 pounds strawberries, hulled and cut in half
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla
  • 2 cups vanilla ice cream
  • 2 tablespoons sugar (optional)


  1. Heat oven to 400. Roast the strawberries for 25 minutes. Allow to cool.
  2. Puree the strawberries, buttermilk, vanilla and ice cream together until smooth and creamy. Taste and add additional sugar if desired. Serve immediately with a dollop of whipped cream.

The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast.

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