Vanilla Hand-scooped® Ice Cream Shake Recipe
Make Vanilla Hand-scooped® Ice Cream Shake Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shake Base
Garnish & Finish
Method
Shake Base
- 1
Soften ice cream
Remove the Vanilla Hand-Scooped® ice cream from the freezer and let it sit at room temperature for 3–5 minutes so it is scoopable but not melted. This helps it blend smoothly without becoming watery.
- 2
Combine ingredients
Add 3 cups of slightly softened vanilla ice cream, 1 cup whole milk, 1 tsp pure vanilla extract, and 1 tsp granulated sugar (if using) to a blender. If you want a thicker, frostier shake, add 4 ice cubes.
- 3
Pulse and blend
Start the blender on low and pulse 3–4 times to break up the ice cream, then blend on medium-high for 20–30 seconds until smooth and creamy. Stop and scrape down the sides with a spatula once, then blend another 5–10 seconds. The goal is a thick, velvety texture — if it’s too thick to pour, add up to 2 tbsp more milk and blend briefly.
- 4
Taste and adjust
Taste the shake and add a touch more sugar or 1/4 tsp vanilla if you want a stronger vanilla note. Blend briefly to incorporate any additions.
Garnish & Finish
- 5
- 6
Pour and top
Pour the finished shake into the prepared glass, leaving about 1 inch from the top. Top with 1/2 cup whipped cream, a drizzle (about 1/4 tsp) of vanilla bean paste or a few drops of extra vanilla extract for aroma, and sprinkle 2 tbsp crushed waffle cone or vanilla wafer if using.
- 7
Garnish
Place one maraschino cherry on top of the whipped cream. Serve immediately with a straw and a long spoon.