If you’ve ever visited the Pacific Northwest – Oregon, Washington, and Idaho – you have probably encountered the jewel of the PNW, luring tourists and locals alike from their summer street fairs and boating excursions to the small-town drive-ins that are sprinkled throughout more rural regions. That’s right – huckleberry milkshakes! Cool, refreshing, and just the right amount of sweet and tangy, the commercially made shakes will get you hooked; homemade will make you slave to their flavor. It’s been a tradition of ours even before we moved to Idaho to make regular outings to the regal stands of cedar in the mountains snaking across the Panhandle region; we spend countless hours working tirelessly throughout the season to pick huckleberries by the quart until we have a few gallons put up for later use. While they improve anything they’re added to, huck-shakes are a treat on the unforgettable level, and they’re surprisingly easy to make.

If you’d like to read my tips and tales of huckleberry picking see my post here.

Huckleberry Milkshakes

Huckleberry Milkshakes

You'll never be the same! For best results use wild foraged huckleberries that have been washed and frozen.

Author: Elizabeth Ann Strube

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Prep Time 10 mins Total Time 10 mins Servings: 2

Ingredients

Servings

• 3 stick scoops Tillamook Old-Fashioned Vanilla Ice Cream (or any good quality vanilla)
• 1 cup frozen huckleberries
• ¹⁄₂ cup whole milk (more or less)

Instructions

1. Combine all ingredients in blender and pulse until it just starts to come together; mix on medium speed until smooth, adding milk until desired consistency is reached. Top with whipped cream and serve immediately.

Keywords: huckleberry, milkshakes