Creamy Milkshakes Recipe

Chill and prep

Place a 12–16 oz serving glass in the freezer to chill (helps keep the shake thick). Gather the vanilla ice cream (1.5 cups), whole milk (1/2 cup), heavy cream (1/4 cup), simple syrup (1 tbs) and vanilla extract (1/2 tsp). If you want a colder, thicker texture, have 1/2 cup ice on hand.

Assemble in blender

Put the 1.5 cups vanilla ice cream, 1/2 cup whole milk, 1/4 cup heavy cream, 1 tbs simple syrup and 1/2 tsp vanilla extract into a blender. Add 1/2 cup ice only if desired for extra cold/thickness. Secure the lid.

Blend to texture

Start the blender on low for 5–8 seconds to combine, then increase to medium-high and blend 15–25 seconds until smooth and creamy. Stop and scrape down the sides with a spatula if necessary, then pulse 2–3 times. The finished shake should be pourable but thick; if too thick, add 1–2 tbs of milk and blend briefly; if too thin, add a 1/4 cup extra ice cream and blend.

Taste and adjust

Taste a small spoonful and adjust sweetness or vanilla if needed: add up to 1 tbs more simple syrup (or 1/4 tsp extra vanilla) and blend 3–5 seconds to incorporate.

To make the Chocolate shake, add chocolate syrup (3 tbs) and unsweetened cocoa powder (1 tbs) to the base ingredients in the blender before beginning to blend. Blend as directed in the Base Shake steps until the cocoa is fully incorporated and the shake is smooth. If cocoa forms small clumps, stop and scrape the sides, then blend again for 5–10 seconds. Taste and add up to 1 tbs extra chocolate syrup if a richer chocolate flavor is desired.

If you like a chocolate-rimmed glass, drizzle 1 tbs chocolate syrup around the inside of the chilled glass before pouring the shake.

To make the Vanilla shake, increase vanilla intensity by adding vanilla bean paste or extra vanilla extract (1 tsp) to the base ingredients in the blender. Blend as directed in the Base Shake steps until fully combined. Taste and add up to 1/4 tsp more vanilla or 1/2 tbs simple syrup if you prefer it sweeter.

To make the Strawberry shake, add hulled fresh strawberries (3/4 cup) and strawberry syrup (2 tbs) to the base ingredients in the blender. Puree on low–medium first for 5–7 seconds to break down the fruit, then increase speed and blend 15–25 seconds until smooth. If you prefer small strawberry pieces, pulse only 4–6 times instead of full blending.

If using very ripe/sweet strawberries, start with 1 tbs strawberry syrup and adjust after tasting.

Remove the chilled glass from the freezer. If you prepared a syrup rim, pour the finished shake into the glass immediately to maintain thickness.

Top with 1/4 cup whipped cream. For Chocolate shake: sprinkle 1 tbs chocolate shavings or chips over the whipped cream. For Strawberry shake: garnish with 2 fresh strawberry slices on the rim. Add 1 maraschino cherry on top for any flavor.

Serve with a wide straw and a long spoon. Recommend serving immediately while thick and creamy.