Place the milk, heavy cream, and ice cream in the refrigerator briefly if they are warm. Measure out your chosen mix-in(s). If using banana, slice and measure 1/2 cup. If using espresso, make and cool a small shot.

If using strawberry puree, blend 4–5 hulled strawberries until smooth. For cookie or nut topping, roughly crush and reserve.

Make the Shake

Combine base and flavor

In a blender add 1.5 cups whole milk, 1/2 cup heavy cream, 3 cups vanilla ice cream, 1 tbsp sugar and 1 tsp vanilla extract. Add the flavor mix-ins you chose (for example: 3 tbsp chocolate syrup for chocolate shake, or 3 tbsp strawberry puree for strawberry). If using peanut butter or banana, add them now. Add cooled 1 tsp espresso if making coffee-flavored. Add 1 tbsp skim milk powder if using for extra body and up to 3 ice cubes if you want a thicker/chiller texture.

Secure the blender lid and blend at medium-high speed for 20–40 seconds, or until smooth and creamy. Pause and scrape down the sides once if necessary. Do not over-blend — stop when texture is velvety and pourable but still thick.

Finish & Serve

Taste the shake and adjust sweetness or flavor: add another 1/2–1 tbsp sugar or additional 1–2 tbsp syrup/puree if desired, then briefly pulse to combine.

Rim the serving glass with chocolate syrup or drizzle inside the glass for decoration if desired. Pour the finished shake into a tall chilled glass, leaving about 1/2 inch at the top for toppings.

Garnish

Top with about 1/2 cup whipped cream, sprinkle 2 tbsp chocolate shavings or sprinkles and 2 tbsp crushed cookies or nuts. Place a maraschino cherry on top. Serve immediately with a straw and a long spoon.

Notes & Variations

To make a dairy-free version: substitute with full-fat coconut milk and dairy-free ice cream. For a thinner shake, increase milk by 1/4–1/2 cup. For an extra-thick malted-style shake, add 1–2 tbsp malted milk powder with the base ingredients.