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Strawberry Milkshake & Grease

What’s the recipe for an excellent summer evening? Strawberry milkshakes and a classic movie.

When I first watched the movie Grease, I was forever hooked. In case you haven’t seen the movie, Grease is a musical romantic comedy that unexpectedly brings together two opposites, Sandy and Danny, when they find themselves at the same high school after a summer fling. The catchy music, the 1950s high school vibes, all of the bright retro colors, and the classic storyline all lend themselves to a truly memorable movie.

Because Grease is set in the 1950s and Sandy and Danny have date nights in diners (amazing), it’s hard not to pay special attention to the food, especially when it’s thrown onto someone else. I’ll explain. In a scene at a diner where Rizzo, Kenickie, and Frenchie are wrapping up dinner, Rizzo and Kenickie start arguing. Rizzo throws her pink milkshake into Kenickie’s face and storms off, leaving Frenchie splashed in ice cream (not the worst thing to be covered in).

This milkshake fiasco leads to Frenchie having to remove her scarf, which reveals her bright pink hair and sets the scene for yet another iconic musical number.

Milkshakes are one of my favorite drinks/desserts/treats. Whichever way you want to define it, I’ll take it. There is no better milkshake than one made with homemade ice cream. I try to make ice cream as often as I can because it’s a fairly simple process and it’s fun to watch liquid spin into a delicious icy treat. I use my ice cream maker an impressive number of times each month, and it’s one of my favorite appliances in the kitchen.

Milkshakes at home are seriously easy, and what’s great is that you can control the thickness of the shake, as well as have the freedom to experiment with different flavors and add-ins.

I can’t get enough of classic milkshake flavors and because the milkshake in Grease is a bright pink, I went with a fresh homemade strawberry ice cream to blend into this thick drink. Plus, what better than strawberries in the summer?

I partnered with Hood to elevate this recipe by using ultra-filtered Hood Lowfat Simply Smart Milk, which has more protein, more calcium, less fat, less cholesterol, and fewer calories than whole milk and 2% milk. Just substitute Hood Lowfat Simply Smart Milk for the whole milk or heavy cream that appears in most recipes, and cut down on how much half and half goes into the recipe. It’s a game-changer! This milkshake is so delicious that you won’t want to pull a Rizzo and toss it into anyone’s face.

You will feel healthier for making the substitution, and you can take comfort in the fact that you’re enjoying a lowfat milk that still has a delicious rich and creamy taste that you just don’t find in other lowfat milks. If you want a high quality milkshake, start with a high quality ice cream made from high quality dairy products. Truly delicious food starts with the ingredients.

Once you’ve made the ice cream, just blend it together with more milk and a handful of fresh strawberries. The sweet strawberries with this delicious lowfat milk and ice cream made from scratch is a winning combination. You’ll be summer lovin’ this strawberry milkshake all year-round.

Strawberry Milkshake

  • Servings: 2 large glasses
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1 ½ cups Hood Simply Smart Lowfat Milk
¾ cup Hood half and half
½ cup granulated sugar
Pinch of salt
5 egg yolks
1 lb. fresh strawberries, washed and trimmed


1.       In a saucepan, add the Hood Simply Smart Lowfat Milk and ½ cup of the half and half (save the other ¼ cup for later). Add the sugar and pinch of salt into the saucepan. Over medium heat, stir the mixture until the sugar dissolves. Set aside until Step 3.

2.       Set up an ice bath by filling a large bowl with ice water and placing a smaller bowl in the ice water. Pour the remaining ¼ cup of half and half into the smaller bowl floating in the ice water. Let it hang out here until Step 4. Place a strainer on top of the bowl.

3.       In a different medium-sized bowl, whisk the egg yolks. It’s time to temper the eggs. Do this by adding in the warm milk mixture little by little to the egg yolks, whisking the eggs so that the hot milk doesn’t cook them. Slowly do this until half of the mixture has been whisked into the eggs. Then, place the remaining milk mixture back onto the stove over low heat and add in the combined egg and milk mixture. Stir until the custard becomes thicker and nappe (a French term for a sauce that becomes thick enough to coat the back of the spoon without running together). When you can run your finger along the spatula and leave a line, you’ll know your custard is thick enough. Be careful not to boil the mixture, as it may curdle.

4.       Remove the custard from the heat and strain into the cold half and half in the bowl in the ice bath. Whisk the liquids together and let cool.

5.       While the custard is cooling, puree the strawberries. Do this by adding the strawberries into a blender and blending until the strawberries have become a thick liquid. Strain the puree into a bowl; the liquid is what you’ll use to mix into the custard.

6.       Add the strawberry liquid into the custard and whisk until combined. The custard will become pink.

7.       Pour the mixture into your ice cream maker and follow the manufacturer’s directions for making ice cream. Once the ice cream has reached its frozen state, scoop it out into a bowl or loaf pan and place it in the freezer for one hour.


12 medium scoops of strawberry ice cream
½ cup Hood Simply Smart Lowfat Milk
8 fresh strawberries


1.       Scoop the strawberry ice cream into the blender.

2.       Add the Hood Simply Smart Lowfat Milk and fresh strawberries.

3.       Blend until combined. If you prefer a less thick milkshake, add ¼ cup more milk.

4.       Pour the pink shake into a glass, garnish with a fresh strawberry, and enjoy!

© A Dash of Cinema




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