Oh my gosh you guys, I have been dying to post this recipe ever since I made it last weekend. YOU NEED TO MAKE THIS ASAP. If you love milkshakes, key lime pie and cardamom with a kick (aka. gin), then you need this in your life. It’s super creamy, slightly sour and herbal (not to mention alcoholic) and it’s freaking deeelicious. Have it on its own for dessert, paired with a juicy burger, or really any time of day (you could make it virgin too) and you’re golden.
This is part 2 to the cocktail marathon I was on that day. The reason I was keeping it for so long was that I was waiting to hear back from a site that I was hoping to publish it with, but I haven’t heard a response so I say heck with it, here’s the darn recipe! I can’t hold out on ya’ll any longer.
Have any of you ever heard of Imbibe? I’m kind of a little bit in love with their cocktail recipes and magazine. I’ve never purchased it, just thumbed through it at Powell’s a few times, but have definitely bookmarked more than a few of their ideas that they got from other peoples ideas. This is one of them. I modified it just a bit, so play along.
Have any of you ever done a “tethered” photo shoot? That’s what I did here. I had never done it before and had always been curious to try it. It’s so much fun! But it does take some preparation and finagling. It’s helpful to have a close dining chair nearby to set your computer on and a USB cord that is long enough to withstand torquing your camera in all sorts of angles and not come off. I used (and regularly use) Adobe Lightroom 4, along with VSCO Cam actions. Some software programs will easily let you tether a shoot, some not so much. So far, Lightroom has been my go-to for all photo editing. I hardly ever use regular Photoshop anymore. Lightroom is so much faster! Although for every shot I took, it took about 10 seconds to process, which isn’t a big deal, but if you have melting ice cream and want to make sure your photo looks as good as it does on your LCD screen, it can be a bit of an issue. Regardless, this was super fun to try out. I probably don’t be doing all of my future food photo shoots tethered, but when I have the extra time and am in the mood will do it. It saves future uploading time also!
A few things I modified from the original recipe: I doubled the amount of vanilla bean ice cream (because that’s always the sensible thing to do), added some lime zest, reduced the gin a bit (I had another cocktail to make so I didn’t want to get too out of control), added some bitters (totally the best secret ingredient ever!) and a dash of cardamom spice, which I think made this absolute perfection. Honestly, this is seriously addictive. After you make this the first time, you’ll crave one every day of your life. No joke. Don’t say I didn’t warn you. This is the perfect summertime treat! Now get to it!
- 2 cups vanilla bean ice cream
- 1½ oz gin
- 1¼ oz fresh lime juice
- ¼ teaspoon fresh lime zest
- 3 graham cracker sheets/rectangles
- 3-4 dashes Underberg bitters
- 2-3 dashes ground cardamom, plus extra for sprinkling on whipped cream
- 2 ice cubes
- whipped cream, for topping
- Combine all ingredients in a blender (except whipped cream) and blend until smooth. If the ice cubes don't cooperate and blend, don't worry, just let them sit in the milkshake. It'll keep it cool and frosty. Top with whipped cream and sprinkle with extra cardamom. Maybe even a little lime zest too if you're feelin' it.