Vanilla Shake Recipe

Measure and chill: place the milk and ice cream in the refrigerator until cold (about 30 minutes) if not already chilled. If using a vanilla bean, split it lengthwise and scrape the seeds.

If you prefer a thicker shake, set the bowl of the blender or a metal mixing bowl in the freezer for 10–15 minutes while chilling ingredients.

Combine ingredients

Add 2 cups vanilla ice cream, 1 cup cold whole milk, 1 tsp vanilla extract (or 1/2 tsp scraped vanilla bean seeds + 1/2 tsp extract), 1 tsp granulated sugar, 1/8 tsp ground cinnamon and 1/8 tsp fine sea salt to a blender. If you want a thicker texture, add up to 1/2 cup crushed ice.

Blend

Secure the lid and blend on medium-high for 20–30 seconds until smooth and slightly aerated. Stop and scrape down the sides with a spatula if needed, then blend another 5–10 seconds. Avoid over-blending to keep it from becoming too thin.

Adjust consistency and sweetness

Taste and, if desired, add 1–2 tsp more sugar for sweetness or 2–4 tablespoons more ice cream for thickness. If too thick, add milk 1 tablespoon at a time and stir or pulse until you reach the desired consistency.

Pour the shake into a chilled tall glass (12–16 oz).

Top with 2 tablespoons whipped cream, a light dusting of grated nutmeg or extra cinnamon (about 1/8 tsp), and a maraschino cherry if using. Serve immediately with a straw and long spoon.

If making ahead for a short time, keep covered in the refrigerator and re-blend briefly before serving to restore texture.