Our Famous Milkshakes Recipe

Chill glass (optional)

Place the serving glass in the freezer for 5–10 minutes before assembling to keep the shake colder longer.

Add the whole milk to the blender first. This prevents the ice cream from sticking to the bottom and helps the blades move freely.

Scoop in the vanilla ice cream (3 scoops). For a thicker shake, use slightly more ice cream; for thinner, reduce to 2 scoops or add an extra tablespoon of milk.

Add the granulated sugar and pure vanilla extract to the blender.

Secure the lid and blend on medium-high for 20–30 seconds, or until the mixture is smooth and fully combined. Stop and scrape down the sides once if necessary.

For a chocolate milkshake: add 2 tbs chocolate syrup to the blender with the base ingredients and blend an additional 5–10 seconds until uniform. Reserve 1 tbs to drizzle inside the glass if desired.

For a strawberry milkshake: add 3 tbs strawberry puree (or fresh mashed strawberries) to the blender and blend 5–10 seconds until smooth.

For a banana milkshake: add 1/2 ripe banana to the blender and blend until fully incorporated (may add slight natural sweetness and thickness).

For a peanut butter milkshake: add 1 tbs creamy peanut butter and blend 5–10 seconds until smooth and evenly distributed.

Taste the shake and adjust sweetness or flavor: add up to 1 tsp more sugar for more sweetness, or an extra tablespoon of milk to thin.

If using, drizzle 1 tbs chocolate or strawberry syrup inside the chilled glass to create a decorative streak.

Pour the milkshake into the chilled glass, leaving a small gap at the top for toppings.

Top with 2 tbs whipped cream, sprinkle 1 tbs crushed cookies or sprinkles, and place a maraschino cherry on top.

Insert a straw and serve immediately while cold. Provide a long spoon for thicker shakes.

Rinse the blender immediately with warm water to make cleaning easier, then wash with dish soap and dry.