Shakes Recipe

Chill glass in freezer for 10 minutes if desired. Measure and combine the whole milk, heavy cream, vanilla ice cream, and granulated sugar in the pitcher of a blender.

Start the blender on low for 5–10 seconds to break up the ice cream, then increase to medium-high.

Add the pure vanilla extract to the blender with the base ingredients.

Blend on medium-high for 10–15 seconds until smooth and thick but pourable. Stop and scrape sides once if needed.

Pour into the chilled glass, leaving about 1/2 inch at the top for garnish. Top with whipped cream and a maraschino cherry if desired.

Before blending, whisk the cocoa powder with 1 tablespoon of the milk to make a smooth paste (this prevents clumps). Add the cocoa paste and chocolate syrup to the blender with the base ingredients.

Blend on medium-high for 12–18 seconds until uniformly chocolate, thick, and creamy. Taste and add up to 1 additional teaspoon sugar if you prefer it sweeter.

Pour into the chilled glass. Garnish with whipped cream and chocolate shavings or sprinkles.

If using fresh strawberries, toss them with the tablespoon of jam or puree to macerate for 1–2 minutes. Add the fruit and jam/puree to the blender with the base ingredients.

Blend on medium-high for 12–18 seconds until the berries are fully incorporated and the shake is a uniform pink color. If the shake is too thick, add up to 2 tablespoons milk and blend briefly.

Pour into the chilled glass. Garnish with fresh strawberry slices and a dollop of whipped cream if desired.

Hand-blended technique

For a traditional hand-blended texture, use a milkshake mixer or hand blender: combine ingredients in a metal mixing cup and whip with the mixer for 20–30 seconds until thick and airy.

Serve immediately with a wide straw and long spoon. Each shake is best enjoyed within 5 minutes of blending to maintain creaminess.

Adjust sweetness and thickness: add more ice cream to thicken, or more milk to thin. For a lighter shake, substitute low-fat milk and reduce heavy cream to 1 tablespoon.