Vanilla Milkshake Recipe

Prepare ingredients

Scoop the vanilla ice cream into a bowl and let it sit at room temperature for 2–3 minutes if very hard; you want it soft but still cold. Measure the milk, vanilla extract (and vanilla bean seeds or paste if using), sugar, and salt. If you prefer a thicker shake, have 1–2 ice cubes ready.

Blend

Place the softened ice cream, whole milk, vanilla extract (and vanilla bean seeds or paste if using), granulated sugar, and pinch of salt into a blender. Add the optional 2 ice cubes only if you want a thicker, slightly chilled texture or if the ice cream is too soft. Secure the lid.

Pulse and combine

Start blending at low speed for 5–10 seconds to combine, then increase to medium-high and blend for 15–25 seconds more, or until the mixture is smooth, creamy, and no large ice or ice cream lumps remain. Scrape down the sides with a spatula once and blend an additional 5–10 seconds if needed. The shake should be pourable but thick; add up to 2 tbsp milk more if too thick, or a small extra scoop of ice cream if too thin.

Taste and adjust

Taste the milkshake and adjust sweetness or vanilla: add up to 1/2 tsp more sugar or 1/4–1/2 tsp more vanilla extract if desired. Blend briefly (5 seconds) after adding any adjustments.

Serve

Pour the milkshake into chilled glasses (12–16 oz each) using a spatula to get all the thick shake out of the blender. Top each serving with a dollop of whipped cream if using, and garnish with a maraschino cherry or fresh berry. Serve immediately with a straw and a long spoon.

Cleaning note

Rinse the blender immediately after pouring to make cleanup easier; wash with warm soapy water or run through the dishwasher according to manufacturer instructions.