The Ultimate Guide on How to Make a Milkshake From Ice Cream Like a Pro

The milkshake is a timeless American classic that sits perfectly at the intersection of a drink and a dessert. Whether you are looking for a nostalgic treat to pair with a burger or a decadent midnight snack, learning how to make a milkshake from ice cream is a fundamental skill for any home cook. While it seems simple on the surface—just milk and ice cream, right?—there is actually a science to achieving that elusive, velvety texture that stays thick enough to eat with a spoon but fluid enough to pull through a straw.

Understanding the mechanics of the perfect shake requires a balance of temperature, ratio, and technique. If you have ever ended up with a runny mess or a solid block of ice that breaks your blender, this guide will transform your approach. We will dive deep into the essential ingredients, the equipment you need, and the step-by-step process to ensure your next creation is shop-quality.

The Essential Ingredients for Success

The foundation of any great shake is the quality of its components. Since there are only two primary ingredients, there is nowhere for low-quality flavors to hide.

Selecting the Right Ice Cream

When considering how to make a milkshake from ice cream, the ice cream itself is the star of the show. You want to look for a “premium” or “super-premium” brand. These typically have a “lower overrun”, which is a fancy way of saying there is less air whipped into the product. High-quality ice cream is denser and higher in butterfat, which results in a creamier mouthfeel.

Avoid “frozen dairy desserts” which often contain more vegetable oils and stabilizers than actual cream. These tend to melt into a watery consistency rather than a thick froth. For a classic vanilla shake, a bean-speckled French vanilla provides a sophisticated depth of flavor. If you are going for chocolate, a dark chocolate or Dutch-processed cocoa base will offer the richest results.

Choosing Your Liquid Base

While whole milk is the standard for a traditional milkshake, you have options depending on the desired richness. Whole milk provides enough fat to emulsify with the ice cream without making the drink feel too heavy. If you want an ultra-indulgent “freakshake” style, you can substitute a portion of the milk with heavy cream or half-and-half.

For those looking for dairy-free alternatives, oat milk is generally the best performer because of its natural creaminess and neutral flavor profile. Almond milk and soy milk work well but tend to result in a thinner consistency, so you may need to increase your ice cream-to-milk ratio to compensate.

Equipment and Preparation

Before you start scooping, you need to have your tools ready. The temperature of your equipment is just as important as the ingredients themselves.

The Blender vs. The Hand Mixer

Most people use a high-speed blender, which is excellent for incorporating solid mix-ins like cookies or candy bars. However, a traditional spindle-style drink mixer—the kind you see in old-fashioned diners—is actually the superior tool for texture because it aerates the mixture without pulverizing the fat molecules. If you don’t have either, a large stainless steel bowl and a sturdy whisk (and some serious elbow grease) can get the job done.

Chilling Your Glassware

One of the biggest mistakes people make is pouring a cold shake into a room-temperature glass. This causes the edges to melt instantly. To prevent this, place your serving glasses in the freezer for at least 15 to 20 minutes before you begin. A frosted glass not only looks professional but keeps your shake at the perfect consistency until the very last sip.

The Perfect Ratio and Process

The golden ratio for a standard milkshake is generally three large scoops of ice cream to a half cup of milk. This produces a medium-thick consistency. If you prefer a shake so thick you have to use a spoon, reduce the milk to one-third cup.

Step 1: Soften the Ice Cream
Do not take the ice cream straight from the freezer to the blender. Extremely hard ice cream requires more milk to blend, which results in a thinner shake. Instead, let the pint sit on the counter for about 5 to 10 minutes until it reaches approximately 10 degrees Fahrenheit to 15 degrees Fahrenheit. It should be soft enough to scoop easily but not yet melting.
Step 2: Add Milk First
A pro tip for blender users is to pour the milk into the blender canister before adding the ice cream. This allows the blades to move freely and creates a vortex that pulls the heavy ice cream down. If you put the ice cream in first, you often end up with an air pocket at the bottom, forcing you to stop and stir repeatedly.
Step 3: Pulsing Over Constant Blending
When you turn on the machine, use the pulse setting. Over-blending generates heat from the friction of the blades, which will turn your milkshake into flavored milk. Pulse just until the mixture is uniform. You want to see small, pea-sized bits of ice cream still swirling in the mix; these will provide the “body” of the drink as you consume it.

Elevating Your Shake with Mix-ins and Toppings

Once you have mastered the base, the sky is the limit for customization. The key to successful mix-ins is timing and size.

Incorporating Solids

If you are adding cookies, brownies, or fruit, add them at the very end of the blending process. You only want to pulse them two or three times. This ensures you get crunchy or chewy chunks rather than a pulverized grit. For a classic cookies-and-cream experience, use three chocolate sandwich cookies per serving.

Flavor Syrups and Extracts

A teaspoon of pure vanilla extract or a pinch of sea salt can significantly enhance the flavors already present in the ice cream. If you are making a strawberry shake using vanilla ice cream, use fresh macerated strawberries rather than just syrup for a brighter, more authentic taste.

The Finishing Touches

Presentation is part of the experience. Top your shake with a generous dollop of whipped cream—ideally homemade. To make the whipped cream stand up, beat it until stiff peaks form. Add a drizzle of chocolate ganache or caramel sauce, and never forget the maraschino cherry on top.

Troubleshooting Common Milkshake Mistakes

Even with the best intentions, things can go wrong. Here is how to fix the most common issues.

My Milkshake is Too Thin

If you accidentally added too much milk, don’t panic. Simply add another half scoop of ice cream and pulse again. Never add ice cubes to thicken a milkshake; as the ice melts, it will dilute the flavor and create a grainy, watery texture. Always rely on more ice cream or less milk for thickness.

My Milkshake is Too Thick to Drink

If the straw is collapsing and nothing is coming through, you have two choices: wait a few minutes for natural ambient heat to soften it, or add milk one tablespoon at a time and pulse briefly. Remember, it is always easier to thin a shake than to thicken it.

The Flavor is Bland

Cold temperatures dull our taste buds. This is why ice cream mixtures are often oversweetened before freezing. If your shake tastes a bit “flat,” a tiny pinch of salt can help the sugar and fat flavors pop, or a squeeze of chocolate syrup can provide the necessary punch.

Modern Variations and Creative Ideas

While vanilla and chocolate are the kings of the milkshake world, modern culinary trends have introduced some exciting variations.

The Boozy Milkshake

For an adult version of this childhood favorite, you can replace a portion of the milk with a liqueur. Bourbon pairs beautifully with vanilla and caramel, while Kahlua or Baileys enhances chocolate and coffee-flavored shakes. Keep in mind that alcohol has a lower freezing point, so these shakes will melt faster than standard ones.

The Breakfast Shake

Transform your morning routine by blending coffee-flavored ice cream with a shot of chilled espresso and a handful of malt powder. This “Mocha Malt” provides a caffeine kick with the comforting texture of a dessert.

Fruit-Forward Creations

Instead of just using fruit-flavored ice cream, use high-quality vanilla and blend in frozen peaches, mangoes, or raspberries. Using frozen fruit instead of fresh helps maintain the thick consistency without needing to add extra ice cream.

FAQs

Can I make a milkshake without a blender?
Yes, you can make a milkshake by hand. Place your softened ice cream and milk in a large bowl and use a stiff whisk or a heavy spoon to mash and stir the ingredients together until they reach a smooth consistency. Alternatively, you can put the ingredients in a large mason jar, seal the lid tightly, and shake vigorously for several minutes.
What is the difference between a milkshake and a malt?
The only difference is the addition of malted milk powder. A malt (or malted milkshake) has a distinctively toasted, “nutty” and savory-sweet flavor that comes from the malted barley and wheat flour in the powder. It also adds a slightly thicker, grainier texture that many people find nostalgic.
Why does my milkshake have ice crystals in it?
Ice crystals usually form if you use ice cream that has been subject to freezer burn or if you added ice cubes to the blender. To avoid this, ensure your ice cream container is airtight and never use ice to thicken the mixture. Always rely on more ice cream or less milk for thickness.
Is it better to use fresh or frozen fruit for shakes?
Frozen fruit is generally better for milkshakes. Because it is frozen at the peak of ripeness, it provides great flavor, but more importantly, its frozen state helps maintain the thick, icy texture of the shake. Fresh fruit has a higher water content and is at room temperature, which can make the shake runny.
How do I make a milkshake vegan-friendly?
To make a vegan milkshake, use a high-quality dairy-free ice cream (coconut, oat, or soy-based) and a creamy plant-based milk like oat milk or cashew milk. Because some dairy-free ice creams are less dense than traditional dairy, you may need to use a higher ratio of “ice cream” to “milk” to achieve the desired thickness.