Enjoy this fantastic, diner-style blackberry milkshake all year round by using frozen Oregon blackberries, my pick for the best taste, color, and value.
I’m also sharing why I use Oregon blackberries in my recipes, why frozen works so much better than fresh, and how to adapt this recipe if you can only find fresh blackberries. Read on for all the details.
This recipe is part of an ongoing partnership with the Oregon Raspberry & Blackberry Commission, my go-to resource for education and expertise on local berries. All thoughts and opinions are my own.
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🌟Why you'll love this recipe
The soil, air, water, and climate in Oregon were made for growing blackberries. So be sure to look for blackberries from Oregon.
Oregon blackberries are grown in the USA on multi-generational family farms. Local families are stewards of the land supporting environmentally sustainable practices.
If you’re interested in reading more about sustainable food and kitchen practices, check out this article on how to choose fish with sustainability in mind, this guide to choosing chicken, and why you should switch to an induction stove.
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
❄️ Fresh vs. Frozen Pro Tip
I prefer to use Oregon blackberries in this recipe because picked at the peak of ripeness and flash-frozen within 24 hours of being picked to lock in great taste and even color. There’s the added bonus of being available all year round and having a longer shelf life, so you can make these anytime!
👩🍳How to Make This Recipe
This recipe works best using an immersion blender if making just one. Use a high-speed blender if making more than one.
🍨 Scoopability Pro Tip
If the ice cream is not scoopable straight out of the freezer, let it soften slightly before attempting to blend it in. If the ice cream is super soft, you can get away with mixing the blackberry puree into the ice cream with a spoon instead of having to blend it.
Oregon Blackberry Milkshake
Equipment
Ingredients
- 3 scoops Vanilla ice cream 1.5 cups
- 1 cup Frozen Oregon Blackberries see notes if using fresh*
- ½ cup milk dairy or non-dairy, plus more if necessary
Instructions
- Add the frozen Oregon blackberries and milk to a blender and pulse until they form a puree.If using fresh blackberries, you won't need the milk.
- Add the vanilla ice cream and blend until you reach a milkshake consistency.Do not over-blend or it will get runny. If the ice cream is super soft, you can get away with mixing the blackberry puree into the ice cream with a spoon instead of having to blend it.
Emma R
I made this in my food processor as I don't have an immersion blender, and it worked perfectly! I love berry milkshakes and smoothies so this hit the spot.
Stacy
Wow wow wow. Could eat/drink one of these every single day. I happen to have some frozen blackberries in the freezer from my Dad who lives in Oregon and some vanilla ice cream left from my kids birthday. No better way to combine them.
Candice
So glad you enjoyed them, Stacy... thank you for taking the time to share, and enjoy!
Stefanie
I've made smoothies with fresh berries before but they always have a sort of slimy texture, but using the frozen blackberries in this recipe gave such a lovely creamy texture. I was really pleasantly surprised by how thick and smooth this milkshake came out! Will definitely be making this a lot this summer.
Candice
Hi Stefanie, it definitely helps to use frozen berries to avoid the sliminess, along with not blending them for too long... those are the two tricks! Glad you enjoyed it!