Vanilla Shake Recipe

Slightly soften ice cream

Remove the vanilla ice cream from the freezer 5–10 minutes before making the shake so it's scoopable but not melted. This yields a thick, creamy texture when hand blended.

Measure the whole milk and vanilla extract. If using a vanilla bean, scrape seeds from a split bean and add to the milk so the flavor melds quickly.

Combine base ingredients

In a chilled 24–32 oz mixing pitcher or large bowl, add 2 cups slightly softened vanilla ice cream, 1 cup whole milk, 1 tsp pure vanilla extract (or scraped vanilla bean seeds), 1 tsp granulated sugar if using, and a pinch of fine sea salt. The pinch of salt rounds the flavor and enhances vanilla.

Hand blend to desired consistency

Using a sturdy whisk, hand-held milk frother, or a manual milkshake mixer, whisk vigorously in a circular motion until the mixture is smooth and homogeneous. For a thicker, spoonable 16 oz shake, blend just until combined and still slightly dense (about 20–40 seconds). For a thinner, sippable shake, continue blending an additional 20–30 seconds while gradually adding up to 2 tablespoons more milk as needed.

Taste and adjust

Taste a small spoonful and adjust sweetness or vanilla if needed—add an extra 1/4 tsp vanilla extract or up to 1/2 tsp sugar, whisking briefly to incorporate.

Pour the finished shake into a chilled 16 oz glass, leaving a small margin at the top for garnish.

Top with about 2 tablespoons whipped cream, sprinkle the optional 1 tablespoon crushed cookie if using, add a maraschino cherry, and dust a tiny extra pinch (about 1/8–1/4 tsp) of scraped vanilla bean seeds or vanilla powder over the whipped cream for aroma.

Serve immediately with a straw and a long-handled spoon.