Classic Milkshake
This creamy milkshake recipe blends vanilla ice cream, cold milk, and vanilla extract into a thick, smooth, refreshing dessert drink. It is easy to customize with chocolate, fruit, cookies, peanut butter, caramel, or whipped cream.
Calories:
Materials
- 3 cups Vanilla ice cream slightly softened
- ¾ cups Whole milk cold
- 1 tsp Vanilla extract
- 1 tiny pinch Salt optional
- ½ cup Whipped cream optional for topping
- 2 tbsp Chocolate syrup optional for topping
- 1 tbsp Sprinkles optional for garnish
- 2 Maraschino cherries optional for garnish
Instructions
- Place 2 tall glasses in the freezer for 5 to 10 minutes before blending. Cold glasses help the milkshake stay thick and frosty longer. This step is optional, but it makes the finished drink feel more like a classic ice cream shop shake.
- Let 3 cups vanilla ice cream sit at room temperature for 3 to 5 minutes. It should be scoopable but not melted. Slightly softened ice cream blends more smoothly and creates a creamier texture. If the ice cream melts too much, the shake can turn thin.
- Scoop the softened ice cream into the blender first. Starting with ice cream helps the blades catch the mixture and creates a thick base. Use a rubber spatula if needed to move the scoops closer to the blades.
- Pour in ¾ cup cold whole milk, 1 tsp vanilla extract, and 1 tiny pinch of salt if using. The salt does not make the shake taste salty. It simply helps the vanilla and cream taste a little fuller.
- Blend on low speed for 10 seconds, then increase to medium speed for another 10 to 20 seconds. Stop as soon as the shake looks smooth, thick, and creamy. Overblending can warm the mixture and make it thinner. The texture should look glossy and slowly pourable.
- Check the texture before serving. If the milkshake is too thick, add 1 tbsp cold milk at a time and blend for 3 to 5 seconds. If it is too thin, add ¼ cup ice cream and blend briefly. The best texture should coat a spoon and move slowly through a straw.
- Remove the chilled glasses from the freezer and pour the milkshake evenly into them. Use a spatula to scrape out the blender so none of the creamy shake is wasted. The shake should look smooth, pale, and frosty.
- Top each milkshake with whipped cream if desired. Drizzle with chocolate syrup, add sprinkles, and finish with a cherry. Serve immediately while the shake is cold, thick, and fluffy.
Notes
For the thickest texture, use cold milk, slightly softened ice cream, and blend only until smooth.