Apricot Frosty, Honey Graham Shake, Peaches 'n' Cream Shake & Pumper Shake
This recipe is taken from the 1975 Milk Calendar. This is the Apricot Frosty, Honey Graham Shake, Peaches 'n' Cream Shake & Pumper Shake recipe.
- Prep: 5 min - 10 min
Ingredients
- Apricot Frosty
- 1 cup (250 mL) cold Milk
- 1 can (14 oz) apricot halves drained
- 1 tsp (5 mL) lemon juice
- 2 cups (500 mL) vanilla ice cream
- Honey Graham Shake
- 4 graham wafers
- 1 1/2 cups (375 mL) cold Milk
- 1 tbsp (15 mL) honey
- 2 cups (500 mL) chocolate ice cream
- Peaches "n” Cream Shake
- 1 cup (250 mL) sliced peaches
- 1 cup (250 mL) cold Milk
- 2 cups (500 mL) peach ice cream or vanilla ice cream
- 2 tbsp (30 mL) frozen lemonade concentrate thawed
- Pumper Shake
- 2 cups (500 mL) cold Milk
- 1 cup (250 mL) pumpkin pie filling
- 2 cups (500 mL) vanilla ice cream
- 1/4 tsp (1 mL) pumpkin pie spice
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Apricot Frosty:
Combine milk, apricot halves and lemon juice in blender container. Cover and blend at high speed until smoothly combined. Spoon in ice cream and continue blending until smooth and frothy.
Honey Graham Shake:
Break up graham wafers and add to blender container along with milk and honey. Spoon in ice cream. Cover and blend at high speed until smoothly combined.
Peaches "n” Cream Shake:
Combine peaches and milk in blender container. Cover and blend at high speed until smooth. Spoon in ice cream and add lemonade concentrate. Cover and continue blending until smooth and frothy.
Pumper Shake:
Combine milk, pumpkin and spice in blender container. Spoon in ice cream. Cover and blend at high speed until smoothly combined. Sprinkle with nutmeg to serve.
Tips
Nutritional information
Per serving| Energy: | 188 Calories |
| Protein: | 5 g |
| Carbohydrate: | 25 g |
| Fat: | 8 g |
| Fibre: | 2 g |
| Sodium: | 83 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 15 % / 169 mg |
| Vitamin B12: | 27 % |
| Vitamin A: | 21 % |
| Riboflavin: | 18 % |
| Vitamin D: | 17 % |
