I have a really exciting recipe for a Roasted Blueberry Cheesecake Milkshake and GIVEAWAY of a KitchenAid Torrent Blender for you today!
I know you hear me say “put your ingredients in a high-powered blender…” a LOT and you may be thinking “ugh, totally don’t have one…skip!”
Well, I don’t want you to feel that way! I’ve teamed up with my friends at KitchenAid to show you their new Torrent Blender and let you win one!! Hooray!
Ok, so this blender is powered with the help of magnets! That’s pretty darn cool. It also means that if you have paperclips somewhere around your blender, you may want to check the bottom of the blender pitcher before you try to click it into place.
This blender may look huge, but it’s actually the same size of my Vitamix and Blendtec professional blenders and fits under the cabinets on my countertop. I think what makes it unique and striking, is that instead of a bulky BASE, this blender sits lower to the counter and the “base” is more of a complete wrap-around and the controls are on top. Ah ha! I really like this, because the blender doesn’t shake around and make you feel like it’s going to pop off the base when you walk away, because it’s 100% stable.
I also love the wrap-around base because I feel like in the summertime, I’m going to use this blender a lot outside (hello, margaritas!) and this will keep the elements away.
KitchenAid is really proud of this blender too, because it makes it easier for YOU to have a really cool, high-powered blender, with all of the bells and whistles (note: pre-set blending options are the bomb!) without totally breaking the bank! And on top of that, it comes in three beautiful colors: this bold Candy Apple Red, Onyx Black, and Sugar Pearl Silver.
Now! The recipe!
We’ve chatted Roasted Blueberries before. Remember my popsicles?! Yes. Roasting your blueberries makes them jammy and sweet without a ton of sugar. The flavor is rich and intense, versus using a ton more fruit and getting less flavor, or using blueberry jam which is riddled with sugar (NOTE: if you’re low on time though, it’s perfectly fine to not roast your blueberries and just add more sugar to your milkshake, or use a few Tablespoons of blueberry jam).
I’m using my trusty blender ice cream trick, using frozen coconut milk cubes versus ice cream. Using canned coconut milk and freezing it into an ice cube tray lets you have that smooth, creamy “ice cream” texture without all of the extra sugar and I love that.
If you’re a Bluebery Cheesecake lover, my Roasted Blueberry Cheesecake Milkshake will knock your socks off. And you’ll find it perhaps a bit too easy to be making homemade milkshakes every night at home.
- 1 cup blueberries
- 1 Tbs. coconut sugar (or raw sugar)
- 1 can coconut milk (unsweetened, original or light)
- ¼ cup cottage cheese
- 2 Tbs. cream cheese
- 2 Tbs. maple syrup (or agave, or coconut sugar)
- Pour the can of coconut milk into a jar with a lid. Shake until completely smooth. Pour the coconut milk into an ice cube tray (you’ll have about ½ cup leftover) and freeze the ice cubes until frozen (4-6 hours or overnight). Refrigerate the extra coconut milk.
- Preheat your oven to 375 degrees F. Spray a small baking dish with nonstick spray. Combine the blueberries and coconut sugar in the dish. Roast for 20-30 minutes, until juices are released and are bubbly. Let the roasted blueberries cool (they’ll get “jammy”). You can place them in the fridge until you’re ready to make your milkshake.
- In your high-powered blender, combine the roasted blueberries, coconut milk cubes, cottage cheese, cream cheese, and maple syrup. Add ¼ cup of the reserved coconut milk too.
- Select the “icy drinks” or “smoothies” setting on your blender and let blend. If the blender pauses because it needs more liquid, carefully add more of the reserved coconut milk through the top of the blender. If needed, pause the blades and scape it down and then continue to blend. [If your blender doesn’t have preset settings, you’ll want to start on low speed and then adjust to a medium to high speed until the milkshake is completely smooth.]
- When your milkshake is completely smooth, stop and taste it. If you’d like it more sweet, add a bit more maple syrup. If you want a stronger “cheesecake” taste, add 2 more Tbs of cream cheese! Finish blending. Pour, enjoy!
Note: This is not a sponsored post and all opinions are my own. The giveaway is being provided by KitchenAid and the blender will be shipped directly to the winner from them.