Milk Shake Recipe

Chill glass (optional)

Place the serving glass in the freezer for 5–10 minutes while you assemble ingredients. This keeps the milkshake colder longer.

Scoop 2 cups (about 4 scoops) of vanilla ice cream into the jar of a blender.

Add 1 cup of whole milk to the blender. For a thicker shake use 3/4 cup; for a thinner shake use 1 1/4 cups.

Add 1 tablespoon of granulated sugar and 1 teaspoon of pure vanilla extract to the blender. The sugar helps sweeten and the vanilla boosts flavor; omit sugar if your ice cream is very sweet.

If you want a thicker, frostier texture, add 3 ice cubes into the blender.

Secure the blender lid and blend on medium-high for 20–30 seconds until the mixture is smooth and velvety. Stop and scrape down the sides with a spatula if needed, then blend another 5–10 seconds. Avoid over-blending or the shake will become watery.

For a chocolate milkshake: before pouring, drizzle 2 tablespoons of chocolate syrup inside the chilled glass, then pour the blended milkshake into the glass so the syrup streaks the sides.

If desired, top the milkshake with about 2 tablespoons of whipped cream.

Garnish with 1 maraschino cherry and sprinkle 1 teaspoon of crushed cookies or sprinkles over the whipped cream.

Insert a straw and serve immediately. If you chilled the glass, the milkshake will stay colder longer.