Classic Reader

A good milkshake is pure nostalgia in a glass: thick but still sippable, ice-cold, and loaded with vanilla, chocolate, or fruity flavor. The nice thing is you don’t need a diner, a fancy machine, or a special mix—just ice cream, milk, and a blender. Once you know the basic ratio and a couple of tricks for thickness, you can turn any ice cream into a perfect milkshake in about 5 minutes.

This guide walks you through:

• A master vanilla milkshake recipe
• The best ratio of ice cream to milk
• How to make it thicker or thinner
• Easy chocolate, strawberry, and fun flavor variations
• Toppings, mix-ins, and dairy-free options

Milkshake Basics

The Simple Milkshake Formula

For one generous milkshake:

3 big scoops ice cream + ¼–½ cup milk + flavorings/toppings

• More ice cream, less milk = thicker shake
• Less ice cream, more milk = thinner, more sippable shake

You can always blend, taste, and adjust with a splash more milk if it’s too thick.

Best Ingredients

• Ice cream: Full-fat ice cream gives the creamiest shake. Vanilla is the easiest base for endless flavors.
• Milk: Whole milk makes a richer shake, but any milk works (2%, skim, oat, almond, etc.).
• Flavor boosters: Vanilla extract, chocolate syrup, fruit, cookies, nut butters, coffee, or flavored syrups.
• Toppings: Whipped cream, sprinkles, chocolate chips, crushed cookies, cherries, caramel or fudge sauce.

Tools You Need

• Blender (regular or immersion)
• Measuring cup or just a decent “eyeballing” habit
• Tall glass and a straw

Master Vanilla Milkshake Recipe

Serves: 1 large shake (or 2 smaller)
Time: 5 minutes

Ingredients

• 3 big scoops (about 1½–2 cups) vanilla ice cream
• ¼–½ cup cold milk (start with ¼ cup)
• ½–1 teaspoon vanilla extract (optional, for extra vanilla punch)
• Pinch of salt (optional, but it makes the flavor pop)

For topping (optional):
Whipped cream, sprinkles, and a cherry

Step-by-Step Instructions

1. Soften the ice cream slightly
   • Let the ice cream sit on the counter for 3–5 minutes so it’s easy to scoop. You want it soft, not melted.
2. Add ingredients to the blender
   • Add the milk first (helps the blades catch)
   • Then add ice cream, vanilla, and a tiny pinch of salt
3. Blend until smooth
   • Start on low and blend just until everything is smooth and creamy.
   • If it’s too thick to blend, stop and add a splash more milk, then blend again.
4. Adjust thickness
   • Too thick? Add 1–2 tablespoons of milk at a time and blend again.
   • Too thin? Add another small scoop of ice cream and re-blend.
5. Serve
   • Pour into a chilled glass if you want it extra cold.
   • Top with whipped cream, sprinkles, and a cherry if you’re going classic-diner style.

Chocolate, Strawberry & Other Classic Flavors

Use the master vanilla recipe as your base and tweak it:

1. Chocolate Milkshake

• Use chocolate ice cream or vanilla ice cream + 2–3 tablespoons chocolate syrup.
• For extra chocolate, add 1 tablespoon cocoa powder and another spoon of sugar or syrup.

2. Strawberry Milkshake

• Use strawberry ice cream or vanilla ice cream + ½ cup hulled strawberries (fresh or frozen).
• If using frozen berries, you may need a splash more milk.
• Add 1–2 teaspoons sugar or honey if you like it sweeter.

3. Cookies & Cream Milkshake

• Start with vanilla ice cream.
• Add 3–5 chocolate sandwich cookies and blend just until pieces are broken but still a bit chunky.
• Top with extra crushed cookies.

4. Peanut Butter Chocolate Milkshake

• Use chocolate or vanilla ice cream.
• Add 2 tablespoons peanut butter + chocolate syrup to taste.
• A pinch of salt makes it taste like a peanut butter cup.

5. Coffee Milkshake

• Use vanilla or coffee ice cream.
• Add 2–4 tablespoons cooled strong coffee or cold brew.
• Sweeten with a little sugar or flavored syrup if needed.

6. Banana Milkshake

• Use vanilla ice cream.
• Add ½–1 ripe banana, sliced.
• Optional: pinch of cinnamon or drizzle of honey.

How to Control Thickness & Texture

• Thicker milkshake
  • Use more ice cream and less milk.
  • Add a spoonful of malted milk powder or dry milk for extra body.
  • Use frozen fruit for fruit shakes.
• Thinner milkshake
  • Add more milk a little at a time while blending.
  • Don’t overpack the blender with ice cream; give the blades room.
• Extra-creamy milkshake
  • Use full-fat ice cream and whole milk or even a splash of heavy cream.
  • Avoid adding ice—it just waters things down.

Dairy-Free & Vegan Milkshakes

You can make amazing milkshakes without dairy by swapping the basics:

• Ice cream: Use coconut milk ice cream, almond milk ice cream, oat milk ice cream, or any dairy-free version you like.
• Milk: Use oat, almond, soy, or coconut milk.
• Flavor: Everything else is the same—fruit, chocolate syrup, nut butters, etc.

Example:

Vegan Chocolate Banana Shake

• 3 scoops dairy-free chocolate ice cream
• ¼–½ cup almond milk
• ½ banana
• 1 tablespoon peanut butter (optional)

Blend until smooth and adjust thickness with more ice cream or milk as needed.

Fun Mix-Ins & Toppings

Make your milkshake feel like a treat bar at home:

Mix-Ins (Blend In)

• Cookies or brownies (crumbled)
• Candy pieces (M&M’s, chocolate bars, peanut butter cups)
• Fruit (berries, bananas, mango, cherries)
• Nut butters (peanut, almond, hazelnut spread)
• Spices (cinnamon, pumpkin spice, chai spice)

Toppings (Pile On)

• Whipped cream
• Sprinkles
• Chocolate chips or shavings
• Crushed cookies or nuts
• Caramel or hot fudge drizzle
• Cherries, sliced fruit, or a mini cookie on top of the glass

Milkshake Tips & Troubleshooting

My milkshake is too runny. What now?

• Add another scoop of ice cream and blend briefly.
• Next time, start with less milk and add it gradually.

It’s too thick to drink through a straw.

• Blend in 1–2 tablespoons of milk at a time until it reaches your perfect sipping thickness.

There are lumps of ice cream that won’t blend.

• Stop the blender and stir, pushing chunks toward the blades.
• Let the mixture sit for 30 seconds so the ice cream softens slightly, then blend again.

Can I make milkshakes ahead of time?

• They’re best fresh, but you can:
  • Blend, pour into a freezer-safe container, freeze until firm, then let sit at room temp 5–10 minutes and re-blend or stir.
  • Or freeze in popsicle molds for “milkshake pops.