Shakes Recipe

Measure out 3 cups of vanilla ice cream and let it sit at room temperature 2–3 minutes to soften slightly — this helps blending and produces a smoother shake.

If using fresh fruit (strawberry or banana), hull/slice as needed. If using espresso or brewed coffee, make sure it has cooled to room temperature.

Chill two serving glasses in the freezer for 5–10 minutes if you want a colder presentation.

Combine base

Add the 3 cups softened vanilla ice cream, 1 cup whole milk, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract into a blender.

Add chosen flavor(s)

Add one or more optional flavor add-ins. Suggested combinations: strawberry shake — add 1 cup hulled strawberries; chocolate shake — add 3 tablespoons chocolate syrup and 1 tablespoon chocolate chips; banana shake — add 1 sliced banana and 1 teaspoon espresso for depth; peanut butter chocolate — add 2 tablespoons peanut butter and 1 tablespoon chocolate syrup; mint chocolate — add 6 mint leaves and 1 tablespoon chocolate chips. Do not add all optional ingredients at once — pick flavors totaling roughly 2–4 tablespoons or about 1 cup fruit to preserve balance.

Pulse then blend

Start with 3 short pulses to break up large pieces, then blend on medium-high for 20–30 seconds, or until smooth. If the shake is too thick to blend, add additional milk in 1–2 tablespoon increments until desired consistency is reached (aim for thick but drinkable). If too thin, add a few tablespoons of ice cream and pulse to thicken.

Taste and adjust sweetness: add up to 1 teaspoon more sugar or a drizzle of syrup if needed and briefly pulse to combine.

Pour the shake into the chilled glasses, leaving about 1/2 inch at the top for toppings.

Top each shake with whipped cream, a drizzle of chocolate or caramel sauce, crushed cookies or nuts, and a maraschino cherry if desired.

Serve immediately with a wide straw and a long spoon.