Raspberry and vanilla meekshake
Serves: 2
Total time: 
Recipe by Mitzie Wilson and Emma Franklin / Recipe photograph by Pete Cassidy
Raspberry and vanilla meekshake
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
372Kcal
Fat
18gr
Saturates
11gr
Carbs
44gr
Sugars
39gr
Fibre
4gr
Protein
7gr
Salt
0.2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 200g raspberries, plus a few extra to serve
- 200g vanilla ice cream, softened
- 3 tbsp milk
- 1 large ripe banana, sliced
- 6 ice cubes
To serve
- a handful of miniature marshmallows
- 2 Mikado biscuit sticks
Step by step
- Tip the raspberries into a sieve set over a bowl and purée by pressing them through using a spatula. Divide the purée between 2 x 200-250ml tumblers, and swirl the mixture around the glass slightly to coat the sides.
- Put the ice cream, milk, banana and ice cubes in a liquidiser and blend until smooth then pour into the glasses. Serve immediately topped with a scattering of marshmallows and a biscuit stick, plus decorative swizzle sticks, if you want.
Chef quote
Have you heard of freakshakes? They are enormously rich, over-the-top ice cream and fruit concoctions, topped with whipped cream, doughnuts, sweets or chopped cookies. They originated in Australia but are now taking over the world via social media. Our version is a little more modest so is called a meekshake!
