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.
🌟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.
👩🍳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.
If you're in the mood for milkshakes, you'll want to try one of these.
Oregon Blackberry Milkshake
- 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
- 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.