Shakes & Freezes Recipe

Prepare ingredients

Peel the ripe banana and slice into coins to help the blender process smoothly. Measure out ice cream, milk, vanilla, and sugar. If you want an extra cold shake, place the serving glass in the freezer for 5 minutes.

Add ingredients to blender: place sliced banana, 1.5 cups vanilla ice cream, 1/2 cup whole milk, 1/2 tsp vanilla extract, 1 tsp sugar, and 3 ice cubes into the blender pitcher.

Blend: secure lid and blend on medium-high for 30–45 seconds, or until smooth and creamy. Scrape down the sides with a spatula and blend an additional 10 seconds if needed. The texture should be thick but pourable; add up to 2 tablespoons more milk if too thick, or one more ice cube if too thin.

Taste and adjust: taste for sweetness and add up to 1/2 tsp more sugar or a splash more vanilla if desired. Blend briefly to combine.

Serve: pour into a chilled tall glass. Top with 2 tablespoons whipped cream and sprinkle 1 tablespoon chopped toasted nuts or chocolate shavings if using. Insert a straw and serve immediately.

Prep frozen fruit

If strawberries are large, roughly chop the frozen strawberries so the blender can handle them evenly. If using fresh strawberries, freeze them for at least 2 hours or add extra ice.

Combine: place 1 cup frozen strawberries, 3/4 cup Greek yogurt, 1/4 cup milk (or almond milk), 1 tablespoon honey, 1/2 teaspoon lemon juice, 1/4 teaspoon vanilla extract, and 1/2 frozen banana (optional) into the blender.

Blend: pulse on low to break up fruit, then blend on medium-high for 30–60 seconds until smooth and slightly thick. If it's too thick to blend, add milk by teaspoonfuls until it moves; if too thin, add a few more frozen berries or 1–2 ice cubes.

Adjust sweetness and texture: taste and add more honey if needed (up to 1 additional tsp). If you want a frothier, lighter shake, blend an extra 10–15 seconds.

Serve: pour into a glass, garnish with a mint sprig if desired and serve immediately.

Cool coffee

Brew strong coffee and let it cool to room temperature or chill in the fridge. Cold coffee prevents excessive melting and dilution.

Combine: into the blender add 1/2 cup cooled strong brewed coffee, 1 cup chocolate ice cream, 1/4 cup milk, 1 tablespoon chocolate syrup and 4 ice cubes.

Blend: secure lid and blend on high for 30–45 seconds until smooth and frothy. If mixture is too thin, add 1/2 cup more ice cream or one more ice cube; if too thick, add up to 2 tablespoons milk.

Serve: pour into a chilled glass, top with whipped cream and dust with 1/4 teaspoon cocoa powder if desired. Serve with a straw and enjoy promptly.

Prepare mango

If using fresh mango, peel and chop into cubes. If using frozen mango or pulp, measure 1 cup.

Combine: add 1 cup chopped mango, 1/2 cup plain yogurt, 1/4 cup milk, 1 teaspoon sugar or honey, 1/8 teaspoon cardamom powder (if using), and 4 ice cubes to the blender.

Blend: blend on medium-high for 30–45 seconds until smooth and creamy. Scrape down the sides and blend another 5–10 seconds if needed. Adjust consistency by adding milk (1 tablespoon at a time) if too thick, or an extra ice cube if too thin.

Taste and adjust: add a bit more sugar/honey to taste, blending briefly to incorporate.

Serve: pour into a glass, garnish with 2 mint leaves if desired, and serve immediately.