Halloween Milkshakes

These Halloween milkshakes combine vanilla ice cream with an easy homemade blueberry sauce for a vibrant, naturally purple Halloween treat. They’re naturally gluten-free and can easily be made dairy-free or vegan.

Course Dessert

Cuisine American

Keyword blueberry milkshake, Halloween drinks, Halloween milkshake, halloween milkshakes, Halloween shake

Prep Time 10

Cook Time 7

Total Time 17

Servings cups

Calories 474kcal

Author Erin Dooner

Ingredients

Milkshake:

1 1/2 cups fresh or frozen and defrosted blueberries
1 tablespoon water
3 tablespoons maple syrup
pinch of salt
1 teaspoon vanilla extract
3/4 to 1 cup milk
1 1/2 cups vanilla ice cream
meringue ghosts

Rim:

black sanding sugar
maple syrup

Topping:

1/4 cup heavy cream
meringue ghosts or other edible Halloween decorations

US Customary - Metric

Instructions

In a medium saucepan, stir together the blueberries, water, maple syrup and salt.
1 1/2 cups fresh or frozen and defrosted blueberries, 1 tablespoon water, 3 tablespoons maple syrup, pinch of salt
Bring to a simmer over medium heat and simmer for 3-5 minutes or until it’s thickened quite a bit like blueberry sauce.
Stir in the vanilla extract.
1 teaspoon vanilla extract
Transfer the blueberry mixture to the blender, or spread it out on a large plate or shallow dish so it cools more quickly. Let it cool for 15 minutes. You don’t want it to melt the ice cream.
While it’s cooling, prepare the rim of the milkshake glasses and the whipped cream. Pour sanding sugar into a shallow bowl. Brush some maple syrup on the rim of your glass with a small pastry brush, or dip the rim into a shallow dish of maple syrup. Immediately dip the rim of the glass into the sanding sugar. Tap to remove excess sugar and place in the freezer for a few minutes to help the sugar adhere better.
Add the heavy cream to a bowl. Begin by whipping the cream at medium speed. Once it starts to thicken, increase the speed to high. Continue whipping until the peaks stand up straight. Place in the fridge while you continue with the milkshake.
1/4 cup heavy cream
Once the blueberries have cooled enough, add 3/4 cup (180 ml) milk and the ice cream to the blender.
Blend until totally smooth and only tiny blueberry skin flecks remain. Add the remaining 1/4 cup (80 ml) of milk, if needed.
Top with whipped cream and a meringue ghost.

Notes

If you're gluten-free: this milkshake is naturally gluten-free. Just double-check packaged items like ice cream and candy decorations to ensure they don’t contain gluten.
If you're dairy-free/vegan: use dairy-free/vegan milk, ice cream and cream. The ghost meringues are dairy-free but not vegan. Use Vegan Meringue Ghosts instead.
This recipe yields 1.5 cups of milkshake. Standard milkshake glasses (like what you see are 12 ounces (1.5 cups). So if you want 3 large milkshakes, like in the photos, you need to triple the recipe. I think it's a bit over-the-top, though, so when I make these, I split one with my husband.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values here are given for just for the milkshake - no toppings or decorations.

Nutrition