Edible huckleberries are grown and harvested only in the wild. This version of the popular regional milkshake gets a smooth and tangy kick from a dollop of yogurt.
1/4 cup frozen huckleberries
3/4 cup (2 large scoops) vanilla ice cream, softened
1/4 cup plain yogurt
1-2 Tbsp milk, or as needed to desired thickness
Place huckleberries in bottom of blender, and add ice cream and yogurt. Blend and serve.
Makes 2 servings
Recipe by Edible Portland
Photo by Shawn Linehan