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Blueberry Pie Milkshakes with Cinnamon Sugar Twists Recipe

Blueberry Pie Milkshakes with Cinnamon Sugar Twists Recipe

By Elizabeth Stark

We’ve got a few family parties coming up this summer, and I’m already on the lookout for simple ways to celebrate. Don’t get me wrong — I love cake, but sometimes it’s fun to change things up and simplify. That’s where these beautiful Blueberry Pie Milkshakes come in!

They’re creamy and rich, with lots of fresh blueberries and a sweet graham cracker-infused milk. Tiny cinnamon sugar twists add festive flair and a nod to actual pie crust.

Blueberry Pie Milkshakes with Cinnamon Sugar Twists Recipe

The next time you need a simple treat for a party or just a festive way to end a meal, give these cute milkshakes a try!

More Milkshakes recipe:

Boozy Stout Milkshakes with Bittersweet Hot Fudge

Girl Scout Cookie Milkshakes

Soda Fountain Strawberry Milkshake

Blueberry Pie Milkshakes with Cinnamon Sugar Twists

Makes: 4 servings


Blueberry Milkshakes:

  • 6 4-inch square graham crackers
  • 1 1/4 cups milk
  • 8 scoops vanilla ice cream
  • 3 cups blueberries

Cinnamon Sugar Twists:

  • 1/2 cup all-purpose flour
  • 1 tablespoon plus 1 teaspoon sugar, divided
  • 1/4 teaspoon sea salt
  • 3 tablespoons unsalted butter
  • 2-3 tablespoons ice water
  • 1/2 teaspoon ground cinnamon


1. Start by prepping the graham cracker milk. In a quart jar, combine the graham crackers and milk. Set in the fridge for 1 hour. Being careful not to jar the crackers, strain the milk into a small glass and discard the soggy graham crackers.

2. To make the cinnamon twists, set out a medium bowl and combine the flour, 1 teaspoon sugar, and sea salt with a fork. Grate in the cold butter, and then blend into the flour mixture with your fingertips. Drizzle in the ice water, gently folding the dough just until it holds together. Gather into a disc, wrap with plastic, and chill for 30 minutes or longer.

3. Preheat oven to 350 F. Mix the cinnamon with the remaining tablespoon of sugar and set aside.

4. On a lightly floured surface, roll dough out into a rough 8 x 12-inch rectangle. Sprinkle dough with cinnamon sugar. Cut into 1-inch thick strips, twist, and place on a rimmed baking sheet. Bake twists for 20-25 minutes, or until they are crisp and a light golden brown. Set aside to cool.

5. In the pitcher of a blender, combine the ice cream, blueberries, and enough milk so the milkshake is smooth but thick (about 3/4-1 cup). Pour into glasses, garnish with a few whole blueberries, and a cinnamon sugar twist.