Scoop: Measure 2 1/2 cups vanilla ice cream (about 3–4 scoops). Let sit 1–2 minutes at room temperature if extremely hard so the blender can process it smoothly.

Combine: In a blender add the ice cream, 1/2 cup whole milk, 1 teaspoon pure vanilla extract and 1 teaspoon granulated sugar. If you prefer a thinner shake, use up to 3/4 cup milk.

Blend: Secure lid and blend on medium-high for 15–30 seconds until smooth and thick. Stop, scrape down sides with a spatula and blend another 5–10 seconds if needed. Do not over-blend or the shake will become thin.

Adjust: Taste and add a little more milk (1–2 tablespoons) if too thick or another 1/4–1/2 teaspoon sugar if not sweet enough; pulse briefly to combine.

Serve: Pour into the chilled glass. Top with 2 tablespoons whipped cream and garnish with a cherry or a scrape of vanilla bean if using. Insert a straw and serve immediately.

Chocolate Milkshake

Prepare glass: Optional—drizzle a little chocolate syrup inside the serving glass for a decorative swirl; chill the glass if desired.

Scoop: Measure 2 1/2 cups chocolate ice cream. Allow to soften 1–2 minutes if very firm.

Bloom cocoa (recommended): In a small bowl mix 2 tablespoons unsweetened cocoa powder with 1–2 teaspoons of the milk to make a smooth paste. This prevents clumping and deepens chocolate flavor.

Combine: In the blender add chocolate ice cream, the cocoa paste, remaining milk (about 7/8–1/2 cup total — use 1/2 cup to start), 1 tablespoon chocolate syrup, and 1 teaspoon sugar if you want extra sweetness.

Blend: Blend on medium-high for 15–30 seconds until smooth and thick. Stop and scrape down sides once if needed; blend again briefly. For a thicker shake use less milk, for a thinner shake add up to 2 tablespoons more milk.

Serve: Pour into prepared glass, top with whipped cream and chocolate shavings or sprinkles. Serve immediately with a straw.

Strawberry Milkshake

Prep strawberries: If using fresh strawberries, hull and roughly chop about 3/4 cup. Place them in a small bowl with 1 teaspoon sugar and 1/4 teaspoon lemon juice; mash lightly with a fork or pulse once in a blender to create a coarse puree. If using frozen berries, thaw slightly and mash.

Scoop: Measure 2 1/2 cups strawberry ice cream or vanilla ice cream if you prefer a fruit-forward shake.

Combine: In the blender add the ice cream, the strawberry puree, 1/2 cup whole milk, and an additional 1 teaspoon sugar if the strawberries are tart. Use up to 3/4 cup milk for a thinner consistency.

Blend: Blend on medium for 15–25 seconds until the mixture is smooth with small flecks of fruit. Stop, scrape sides, and pulse another 5 seconds if necessary. Avoid over-blending to keep a thick, creamy texture.

Adjust & serve: Taste and add extra sugar or a splash more milk to adjust texture. Pour into chilled glasses, top with whipped cream, and garnish with a fresh strawberry. Serve immediately.