Classic Purple Cow Drink (Recipe 1 of 3)

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The Classic Purple Cow is a childhood favourite, and rather simple to make as well.  It links the creamy yummy-ness of ice cream, and the fruity goodness of thick grape. It is more of an ice cream soda than a smoothie, but is still another great alcohol free pleaser.


  • Vanilla Ice Cream 2 scoops
  • Milk 100 ml
  • Purple or Dark Red Grape Juice 200 ml (I prefer Welsh’s or similar)


Put two scoops of ice cream into a large glass and add half the milk. Stir until ice cream begins to melt. Add 1/2 the grape juice and stir again.  Add additional milk and juice a splash at a time, stirring at each step. Serve when glass is full.

Next time I will give an alternative recipe.



Ana’s Strawberry Indulgence (Milk -Shake)


Photo source: Wikipedia

When my late daughter was ill she had an incredible craving for “the perfect milkshake.”  It became a dad and daughter activity for us to search a three county area for this illusive confection.  We found some very nice ones at some Norfolk coast ice cream parlours, and some others which nearly made the standard at various themed diners in Cambridge and Suffolk.  But none assuaged her craving.

In the end, I began to attempt through trial and error to make her what she desired, myself.  I started with various ingredients, and over time tweaked, and re-tweaked until the following recipe came about.


  • Madagascar Vanilla Ice Cream 3 scoops
  • Cornish Clotted Cream Ice Cream 3 scoops
  • Double Cream 200 ml
  • Full Cream Milk 100 ml
  • Eggs 2
  • Vanilla Essence splash
  • Strawberries 5
  • Strawberry Preserves 2 Tbs (good quality)


Separate the eggs and whip the whites until beginning to stiffen. Put cream and vanilla into a blender and blitz for a few seconds, add the ice cream and blitz again until semi-smooth.  Add the milk, berries, preserves, and egg whites and blend until smooth.

I have added the yolks some of the time to make a richer drink, when this was done it was added at the cream and vanilla stage.

Serve in a large glass.


[This recipe is posted in tribute to Ana who passed peacefully in her sleep on 17 April 2014.]