Shakes & Malts Recipe

Chill and garnish

Place two tall milkshake glasses in the freezer for 10 minutes to chill. If you want a decorated rim, brush about 1 tablespoon of chocolate or caramel sauce around the inside top edge of each glass and, while the sauce is still wet, dip the rim into chocolate shavings, crushed nuts, or sprinkles. Set glasses aside.

Add 1.5 cups whole milk, 2.5 cups vanilla ice cream, 1 teaspoon granulated sugar, and 1 teaspoon vanilla extract to a blender.

Add 4 ice cubes to the blender for extra chill and texture. (If you prefer a thicker, creamier shake, omit the ice cubes.)

Blend on medium-high for 20–30 seconds until smooth and homogeneous. Stop and scrape down the sides once with a spatula if needed, then blend another 5–10 seconds.

Choose one flavor variation or combine small amounts for custom flavors. For a chocolate shake: add 3 tablespoons chocolate syrup to the blended base and blend 5–10 seconds until fully incorporated.

For a strawberry shake: add 3 tablespoons strawberry jam or puree; pulse briefly to combine so small fruit pieces remain for texture, then blend until smooth.

For a caramel shake: add 2 tablespoons caramel sauce and blend 5–10 seconds. For a malted milk shake (malt): add 2 tablespoons malted milk powder and blend until fully dissolved. For a peanut butter shake: add 2 tablespoons creamy peanut butter and blend 10–15 seconds until smooth.

Taste the shake and adjust thickness or sweetness. To thin, add up to 1/4 cup more milk and blend briefly. To thicken, add an additional 1/4 cup ice cream and blend. To sweeten, add up to 1 teaspoon more sugar or more syrup/puree to taste.

Pour the finished shake into the chilled, garnished glasses, dividing evenly between two servings.

Top each shake with about 1/4 cup whipped cream (approximately 0.25 cups total per serving if using both), sprinkle 1 tablespoon chocolate shavings or sprinkles across both, and add chopped nuts if desired (2 tablespoons split between servings). Finish with a maraschino cherry on each glass.

Serve immediately with a thick straw and long spoon.