Milk Shake Recipe

Measure out 1 cup whole milk and 2 cups vanilla ice cream. If the ice cream is rock-hard, let it sit at room temperature for 5–10 minutes to soften slightly so it blends easily.

Add the milk to the blender first, then add the vanilla ice cream. This order helps the ice cream incorporate more smoothly.

Add 1 tsp granulated sugar and 1 tsp vanilla extract to the blender. If making a chocolate shake, add 2 tbsp chocolate syrup at this stage instead of the granulated sugar and vanilla, or add both for a chocolate-vanilla swirl.

Blending

Secure the blender lid and blend on medium-high for 20–40 seconds until smooth and thick but pourable. Stop and scrape down the sides with a spatula if needed, then pulse briefly to combine. Do not overblend or the shake may become thin.

Taste and adjust: add an extra 1–2 tbsp milk if it’s too thick, or an extra scoop of ice cream if it’s too thin. If you want more sweetness, add another 1/2 tsp sugar or more chocolate syrup.

Pour the milkshake into a tall serving glass. Top with 2 tbsp whipped cream and place a maraschino cherry on top if desired. Add a straw and serve immediately.