Recipe courtesy of Rebecca Bills, executive pastry chef at Holsteins Shakes and Buns in Las Vegas.
4 large scoops vanilla ice cream
4 tablespoons strawberry jelly
1 oz. Hudson Manhattan Rye
4 tablespoons blueberry jam
Whipped cream, for garnish
1 tablespoon freeze-dried blueberries, for garnish
1 tablespoon freeze-dried strawberries, for garnish
Take ice cream out of the freezer to soften. In the meantime, stir the strawberry jelly in a small bowl until smooth and transfer to a small squeeze bottle or piping bag with a plain tip. Swirl the strawberry jelly onto the inside bottom of your milkshake glass. Place ice cream, rye and blueberry jam in a blender and blend until smooth.
Pour the blended shake into milkshake glass and place any excess in a shake tin on the side. Garnish milkshake with a swirl of whipped cream and top with a sprinkling of freeze-dried blueberries and strawberries.