Cook the berries for a different finish

A short cooking stage softens blueberry skins and releases their colour. It produces a more rounded fruit flavour than blending raw berries and helps avoid whole firm berries hiding beneath the ice cream.

This is a small compote, not jam. Keep the heat gentle and stop when the berries have burst rather than reducing them to a sticky paste. If the pan looks dry before that point, add another teaspoon of water.

Cooling belongs in the plan

The cooking takes only a few minutes, but the fruit must become cold before blending. Warm compote melts the ice cream and changes the ratio of frozen to liquid ingredients. The stated total time allows for cooling, although a thick bowl or warm kitchen can require longer.

You can prepare the fruit earlier and refrigerate it covered, then make the shake when needed. Keep the milk and ice cream separate until serving rather than storing a completed drink.

A naturally variable purple

Blueberry size, ripeness and variety change the final colour. A pale lavender shake can still taste fruity, and a darker colour is not proof that it needs less ice cream. Judge the flavour with a spoon rather than by the photograph.

Small skin flecks may remain even after blending. For a very smooth version, sieve the cold compote before it meets the milk, accepting that some fruit pulp will be lost.

What you'll need

  • 180 g blueberries
  • 1 tbsp water
  • 1 tsp caster sugar, optional
  • 260 g vanilla ice cream
  • 130 ml cold milk

Let's make it

  1. Put blueberries and water in a small saucepan. Heat gently for 5–7 minutes, stirring, until most berries burst. Add optional sugar only if the berries taste tart.
  2. Transfer the compote to a shallow bowl and cool, then refrigerate until cold. Do not add warm fruit to the ice cream.
  3. Blend the cold compote with milk until the skins are finely broken down.
  4. Add scoopable ice cream and pulse just until combined. Divide between two glasses and serve.

Make it your own

Frozen blueberries can replace fresh; follow any packet cooking directions and cook until the fruit is fully softened.

A pinch of cinnamon in the compote changes the flavour without needing a syrup topping.

Keeping it fresh

Cool the compote promptly and refrigerate within 2 hours at 5°C or below, covered; use within 48 hours. Serve the finished shake immediately; refrigerate an untouched extra portion promptly and use within 24 hours.

Allergen notes

Contains milk; check ice cream for additional allergens.