Milkshake Recipe

Chill glass

Place a 16 oz glass in the freezer for 5–10 minutes to keep the milkshake cold while assembling.

If using fresh fruit, freeze mango and pineapple for 30–60 minutes or use ice cubes to chill. Hull and halve strawberries if large.

Combine ingredients

Add 1 cup whole milk and 2 cups vanilla ice cream to the pitcher of a blender.

Add the frozen strawberries (1 cup), frozen mango (1/2 cup), and pineapple chunks (1/2 cup) on top of the ice cream.

Add 1 tablespoon granulated sugar or honey, 1/2 teaspoon vanilla extract, and 1/2 teaspoon fresh lemon juice (if using). Lemon juice helps brighten fruit flavors but is optional.

Pulse then blend

Start the blender on low or pulse 2–3 times to break up large fruit pieces, then blend on medium-high for 20–30 seconds until smooth and thick. If the mixture is too thick to blend, add up to 2 tablespoons (30 ml) additional milk, 1 tablespoon at a time, until desired pourable consistency is reached.

Remove chilled glass from the freezer. Pour the milkshake into the 16 oz glass, leaving about 1/2 inch at the top for whipped cream if desired.

Top with 2 tablespoons whipped cream and garnish with a strawberry slice and a mango or pineapple wedge on the rim.

Serve immediately with a straw and long spoon.