Gourmet Granadilla & Cookie Milkshake


  • 375 ml (1½ C) vanilla ice cream
  • 160 ml (⅔ C) milk
  • 1 x 115 g Rhodes Granadilla Pulp Cup
  • 125 ml (½ C) cream, whipped
  • 6 – 8 ginger cookies


  1. Place the vanilla ice cream in a blender and add the milk.
  2. Blend to thick and smooth.
  3. Add ¾ of the Rhodes Granadilla Pulp Cup and pulse to mix.  Do not over blend as the granadilla pips will break up.
  4. Pour the milkshake into two chilled glasses.
  5. Top with the whipped cream.
  6. Crush 4 of the ginger cookies with the back of a spoon and sprinkle over the top.
  7. Add one whole ginger cookie to each glass.
  8. Drizzle the remainder of the Rhodes Granadilla Pulp Cup on top of the milkshake and serve immediately.
Cooking Tip

Don’t worry if you don’t have a blender, let the ice cream melt a little first and then whip it hard with a whisk or wooden spoon.


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