Diner-Style Roasted Strawberry Shake

By Sprig Originals ✓ · cooked up in Sprig

A thick, spoon-standing strawberry shake built the way the best soda fountains do it: with real fruit instead of pink syrup. Roasting the berries with a spoonful of sugar drives off water and concentrates them into a jammy, almost caramelized puree, so the shake tastes like strawberry preserves and cold cream rather than candy. A pinch of malted milk powder is optional but it's the thing that makes it taste like a counter stool and a paper straw.

Ingredients

• 1 lb fresh strawberries, hulled and halved (or frozen, thawed and drained)
• 3 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• 1 pinch kosher salt

• 1 1/2 pints good vanilla ice cream (about 3 cups), frozen hard
• 1/3 cup whole milk, very cold
• 2 tbsp malted milk powder (optional, for a strawberry malt)
• 1/2 tsp vanilla extract
• 1 pinch kosher salt

• 1/2 cup heavy cream, cold
• 1 tsp powdered sugar
• 2 fresh strawberries, for garnish

• 2 tall glasses, chilled in the freezer 15 minutes

Instructions

1. Heat the oven to 400°F. Toss the halved strawberries with the 3 tablespoons sugar, lemon juice, and a pinch of salt, then spread them cut-side down in a single layer on a parchment-lined rimmed baking sheet.
2. Roast 20 to 25 minutes, until the berries have collapsed and the juices around them are thick, syrupy, and just beginning to darken at the edges of the pan. Don't let the juices scorch — if they're browning fast at 20 minutes, pull the pan.
3. Scrape everything, including every bit of syrup, into a blender or the bowl of a food processor and puree smooth, about 30 seconds. You should have about 3/4 cup of deeply red puree.
4. Chill the puree completely: spread it in a shallow bowl and refrigerate 45 minutes, or freeze 20 minutes, stirring once. This step matters — warm puree will melt the shake into a drinkable soup.
5. Put your glasses in the freezer. Whip the heavy cream with the powdered sugar to soft peaks, either by hand or with a mixer, and refrigerate until serving.
6. Let the ice cream sit at room temperature for exactly 5 minutes so it's scoopable but still very firm. Add the ice cream, cold milk, 1/2 cup of the chilled strawberry puree, malted milk powder if using, vanilla, and a pinch of salt to the blender.
7. Blend on low, pulsing and using the tamper or a spatula (with the motor off) to push the ice cream down, just until smooth — 20 to 30 seconds total. Stop the moment it comes together; over-blending warms the mixture and thins the shake. It should be thick enough that it barely moves when you tilt the jar.
8. Spoon a tablespoon of the remaining puree into the bottom of each frozen glass, pour in the shake, and drag a knife once through the side for a ribbon. Top with the whipped cream, a drizzle of the last of the puree, and a strawberry on the rim. Serve immediately with a wide straw and a long spoon.

Chef's tips

Nutrition (per serving, estimated)

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