22-oz Recipe

Chill glass

Place a 22-oz serving glass in the freezer for 5–10 minutes to chill while you prepare the shake.

Add 1.5 cups whole milk, 2.5 cups vanilla ice cream, and 0.25 cup heavy cream to a blender. The proportions create a thick, scoopable shake that will fill a 22-oz glass with a little headroom for toppings.

Add 1 tablespoon granulated sugar and 1 teaspoon pure vanilla extract to the blender for balanced sweetness and enhanced vanilla flavor.

If you want a slightly thinner shake (easier to drink through a straw), add 2–4 ice cubes. For a thicker, malt-shop texture, omit the ice. Add the amount you prefer (here we include 3 ice cubes as optional).

Secure the blender lid and pulse 2–3 times to break up the ice and combine ingredients, then blend on medium-high for 20–30 seconds until smooth and thick. Avoid over-blending, which will thin the shake.

If you want a chocolate swirl or chocolate-flavored shake, drizzle 2 tablespoons chocolate syrup inside the chilled glass and around the rim before pouring the shake. Reserve a little syrup for topping if desired.

Taste the blended shake and adjust sweetness if needed: add up to 1 additional teaspoon sugar or more chocolate syrup, then pulse briefly to incorporate.

Remove the chilled glass from the freezer. Pour the blended shake into the glass, leaving about 1 inch (25 mm) of headroom for whipped cream and garnish.

Top with about 1/2 cup whipped cream (or to taste). Sprinkle 1 tablespoon crushed nuts or cookie crumbs over the whipped cream if using.

Finish with a maraschino cherry on top. Serve immediately with a thick straw and a long spoon.