So after two weeks of drizzle, torrential rain and even hailstones in the glorious capital of the United Kingdom, I have returned to a bizarrely sunny Scotland, with its bright blue skies, beaming sun and every inch of grassy carpet covered with lazy day students who don’t have dissertations to write. Where is the justice?

My two week stint at delicious. magazine was a fabulous experience, yet the weather in London was rather abysmal. Stifling hot tube journeys to Monument station, then thunderous walks in the rain to the office often meant soggy tights, steamy glasses and an upturned umbrella akin to Mary Poppins. I even saw a stand-off on London Bridge where a man decked another with his horizontally held golf brolly. At groin height. So it is rather lovely to be back on Scottish turf, albeit with a dissertation to finish and the impending doom of graduation. But let’s not think about that.

Yesterday I was in a bit of a rut and my natural instinct lead me to the kettle for my umpteenth coffee of the day. Yet I took a detour, opened the freezer and instead threw this milkshake together in a matter of minutes. My brain needed a break and thus, I made a shake.

There is a simple formula in my mind when it comes to cooling smoothies and milkshakes. Bright natural colours from fruit added to cool milk and multiplied by vanilla ice cream. Brain food maths. You could add vanilla paste, toasted oats for an energy boost or some decadent whipped cream, but for me, this shake is great just as it is. Simple, cooling and summery. Hello sunshine, it’s nice to have you back.

Serves 2

You Will Need

1 handful frozen summer berries

6 scoops vanilla ice cream

½ pint of milk (add more for a thinner shake)

 

Throw all the ingredients into a jug and blitz with a hand blender until well combined. Add more milk if the shake is too thick and blend again. Divide between two glasses and serve with a straw.