Vanilla Milkshake
A thick, creamy vanilla milkshake made with ice cream, milk, and vanilla extract. Blend it in 5 minutes for dessert or an old-school diner treat.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeA vanilla milkshake is a classic American soda fountain drink made by blending vanilla ice cream with milk until smooth, thick, and cold. It is simple, but the balance matters: too much milk makes it thin, and too little makes it hard to sip.
This version keeps the traditional style and uses just enough milk for a shake that is rich but still drinkable through a wide straw. For the best texture, use cold glasses and serve the milkshake as soon as it is blended, before it starts to melt.
Ingredients
- 2 cups (270 g) vanilla ice cream
- 1 cup (240 ml) whole milk, cold
- 1 tsp (5 ml) vanilla extract
- 1/4 cup (15 g) whipped cream, optional
- 2 maraschino cherries, optional
Instructions
- 1
Set out 2 tall glasses. If you like, place them in the freezer for a few minutes while you measure the ingredients so the milkshake stays colder longer.
- 2
Add the vanilla ice cream, cold milk, and vanilla extract to a blender. Start on low speed for a few seconds to break up the ice cream.
- 3
Increase to high speed and blend for 20-30 seconds, until completely smooth, thick, and pourable. Stop as soon as the mixture is creamy; overblending will thin it out.
- 4
Check the texture. If it is too thick to pour, blend in 1-2 tbsp (15-30 ml) more milk; if it seems too thin, add a small scoop of ice cream and pulse just until combined.
- 5
Pour the milkshake into the chilled glasses right away. It should mound slightly at the top and flow slowly.
- 6
Top with whipped cream and a maraschino cherry, if using. Serve immediately while very cold and frosty.
Tips for the Best Vanilla Milkshake
- Use full-fat ice cream and whole milk for the most traditional flavor and texture; lower-fat versions make a thinner shake.
- Start with cold ingredients. Warm milk or softened ice cream melts the shake too quickly and makes it foamy instead of creamy.
- Blend only until smooth. Too much blending incorporates extra air and warms the mixture, which makes it loose.
- For a thicker diner-style shake, reduce the milk to 3/4 cup (180 ml). For a thinner shake, increase the milk by 2-4 tbsp (30-60 ml).
- You can make it without vanilla extract, but a small amount boosts the ice cream flavor and makes the shake taste fuller.
- Skip the whipped cream and cherry if you want a simpler shake, or add malted milk powder for a classic malted variation.
Storage and Reheating
This milkshake is best served immediately, as it melts and separates quickly in the refrigerator. If needed, you can freeze it for up to 30 minutes and re-blend briefly to restore the texture. It is not ideal for longer storage or freezing solid.
Frequently Asked Questions
How do I make a vanilla milkshake thicker?
Use a little less milk or add an extra small scoop of ice cream. Blending for a shorter time also helps keep the shake thick.
Can I make a vanilla milkshake without a blender?
Yes. Let the ice cream soften slightly, then whisk or mash it very well with the milk and vanilla extract until smooth, though the texture will be less airy than a blended shake.
What milk is best for a vanilla milkshake?
Whole milk gives the richest, creamiest result. Lower-fat milk works, but the milkshake will be lighter and less thick.
Can I make this milkshake ahead of time?
It is best fresh. If you need a short head start, keep it in the freezer for up to 30 minutes, then stir or re-blend before serving.
Quick Info
Prep Time
5 min
Cook Time
0 min
Servings
2
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
