A creamy concha milkshake is the ultimate summer treat. Vanilla ice cream, milk, a hint of vanilla extract blended together with a Mexican Concha is the tastiest way to beat the summer heat.
I’m kicking up my favorite vanilla milkshake by adding one of my beloved pan dulce, the mighty Concha!
Conchas are a beloved pan dulce, Mexican sweet bread that means shell, in Spanish. A sweet roll topped with a sugary crunchy top was one of my favorite pan dulces growing up.
I always tagged along with my abuelito when he would head to the local panaderia to pick up pan dulce.
The heavenly smell from the panaderia made me smile when I was young, it still does.
Conchas have slowly found their way into many of my summer recipes, as they make the BEST base for desserts. For my Tex-Mex slow cooker, I used them to create a bread pudding.
From ice cream sandwiches to no-churn ice cream and a FUN concha cake – conchas are so much fun to cook with.
Today I am kicking up the vanilla milkshake by incorporating diced conchas to the mix.
Vanilla ice cream, milk, a hint of vanilla extract are blended together with a diced Mexican Concha is the tastiest way to beat the summer heat.
This summer, I urge you to whip up your own concha milkshake, instead of heading to the local diner.
- 5 scoops vanilla ice cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 conchas diced
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In a blender, combine ice cream, milk, and vanilla, and blend until mixture is smooth and frothy, fold in diced conchas.
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Pour into glasses.
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