Strawberries & Cream Malt Shake Recipe

Make the strawberry compote

Place hulled strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until strawberries break down and mixture thickens about 6–8 minutes. Remove from heat and let cool to room temperature. For a smoother swirl, mash with a fork or pulse briefly in a blender for 3–5 seconds. Reserve.

Whip cream

Chill a medium mixing bowl and beaters for 5 minutes if possible. Pour cold heavy cream into the bowl, add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip. Transfer whipped cream to a piping bag or cover and refrigerate until ready to use.

Blend the malt shake

In a blender add vanilla ice cream, whole milk, and chocolate malt powder. Blend on low to medium speed until smooth and thick, about 20–30 seconds. If the shake is too thick, add up to 2 tablespoons more milk; if too thin, add an extra 1/4 cup ice cream. Taste and adjust malt powder or sweetness as desired.

Add strawberry swirl

Drizzle about half of the cooled strawberry compote into the blender with the shake and pulse 2–3 times to create streaks (do not fully incorporate). Alternatively, leave the compote aside and swirl directly in the glass for more visible ribbons.

If using, drizzle strawberry syrup inside the serving glass(s) to create decorative lines. Pour the malt-strawberry shake into two chilled 12–14 oz glasses, filling nearly to the top and allowing the swirl to show. Top each shake with a generous dollop or piped rosette of whipped cream.

Garnish with fresh strawberry slices, a sprinkle of chocolate shavings or crushed malted milk balls, and a maraschino cherry if desired. Serve immediately with a wide straw and long spoon.