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Whey Maple Milkshake

Serves: 4, 10-ounce servings

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  • 1 medium apple (remove the seeds, but throw in the core and all!)
  • ⅓ cup maple syrup, divided
  • 1 cup heavy cream
  • ¼ teaspoon freshly grated nutmeg, plus more for garnish
  • 2 pints vanilla ice cream
  • ¼ cup cheese whey
  • ¼ cup finely crushed toasted walnuts, plus more for garnish


Heat a medium skillet over medium heat. Add the apple and 1 tablespoon maple syrup. Cook, stirring frequently, until apples start to brown, about 5 minutes. Let cool completely.

In a stand mixer with a whip attachment or in a large bowl with a whisk, beat the cream with 1 tablespoon maple syrup and nutmeg until soft peaks form.

In a high speed blender, add the apples and any accumulated pan juice, ice cream and whey. Blend until completely smooth.

Pour remaining maple syrup into a shallow dish. Put toasted walnuts into another shallow dish. Dip the rim of your glasses into maple syrup then walnuts. Pour in milkshake. Top with whipped cream, sprinkle with more walnuts and a little more nutmeg. Serve immediately.

Whey is the watery remains from the formation of cheese curds or other dairy products. Whey is a byproduct of cheese making.

Save the cheese whey when making ricotta or visit your local cheese shop and ask for some! You can also strain yogurt and use yogurt whey for a similarly tangy flavor. If you can’t get whey but need to try this milkshake, substitute buttermilk.

Recipe courtesy of Scraps

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