- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 shakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1017
- Total Fat
- 77 g
- Saturated Fat
- 43 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 4 g
- Sugar
- 59 g
- Protein
- 17 g
- Cholesterol
- 228 mg
- Sodium
- 282 mg
This milkshake is inspired by the espresso romano which is an unexpected yet very pleasant combination of lemon and espresso. Molly makes a pistachio milkshake base, then pours in the caffeine and dollops with lemon whip.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 shakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1017
- Total Fat
- 77 g
- Saturated Fat
- 43 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 4 g
- Sugar
- 59 g
- Protein
- 17 g
- Cholesterol
- 228 mg
- Sodium
- 282 mg
Ingredients
Lemon Whipped Cream:
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Directions
- In a blender, combine the milk, pistachios, vanilla, almond, lemon zest, and salt and blend until combined and smooth. Add the ice cream and blend until smooth. Pour into glasses and top each with a shot of espresso. Add a dollop of lemon whipped cream and the crushed pistachios and enjoy!
- For the lemon whipped cream: Beat the cream, powdered sugar, and lemon zest in a bowl with an electric mixer until it holds medium stiff peaks.
