If you have ever found yourself staring at a half-melted milkshake and thinking it tastes better than a standard scoop of vanilla, you are onto something. The thick, frothy, and intensely creamy texture of a professional-grade shake is often the result of high-quality ingredients and specific aeration techniques. But what if you want to capture that exact flavor profile and mouthfeel in the form of a scoopable dessert? Learning how to make milkshake ice cream allows you to bridge the gap between a classic chilled beverage and a rich, frozen custard.
This guide will walk you through the science, the ingredients, and the step-by-step process of creating an ice cream that tastes exactly like a nostalgic diner milkshake. We will explore how to achieve that signature malted flavor and the smooth, airy texture that defines the best shakes in the world.
Understanding the Milkshake Ice Cream Concept
To make an ice cream that truly tastes like a milkshake, you have to understand what makes a milkshake different from standard ice cream. A milkshake is essentially ice cream that has been diluted with milk and aerated through high-speed blending. When we flip this process to create “milkshake ice cream,” we are looking for a high milk-to-cream ratio compared to traditional gelato, often incorporating malt powder to hit those specific nostalgic notes.
The goal is a dessert that is softer than traditional hard-pack ice cream but firmer than soft serve. It should melt on the tongue instantly, releasing a burst of vanilla or chocolate that feels lighter and more “drinkable” in flavor than a heavy, egg-laden French custard.
Essential Ingredients for Success
The foundation of any great frozen dessert is the quality of the dairy. Since we are aiming for a specific flavor profile, the choice of stabilizers and sweeteners is also crucial.
High-Quality Dairy
For a milkshake-style base, you want a combination of heavy cream and whole milk. Using only heavy cream will make the result too buttery and dense. A ratio of approximately two parts cream to one part milk usually provides the perfect balance. This ensures the ice cream remains creamy without feeling overly oily on the palate.
The Secret Ingredient: Malt Powder
If you want that authentic “old-fashioned” taste, malted milk powder is non-negotiable. Malt adds a nutty, toasted depth that rounds out the sweetness of the sugar and the richness of the dairy. It is the “magic” behind the world’s most famous milkshakes.
Sweeteners and Flavors
Granulated sugar is the standard, but adding a tablespoon of light corn syrup or agave can help improve the texture by preventing large ice crystals from forming. For flavoring, use high-quality pure vanilla extract or a scraped vanilla bean. If you are making a chocolate version, use a Dutch-processed cocoa powder for a smoother, less acidic chocolate punch.
Step-by-Step Instructions: The No-Churn Method
You do not necessarily need an expensive machine to achieve a milkshake-like consistency. The no-churn method uses whipped cream to fold in air, mimicking the aeration of a blender.
Preparing the Base
In a large bowl, whisk together one can of sweetened condensed milk, a pinch of salt, two tablespoons of malted milk powder, and your desired flavorings (like vanilla or cocoa). The condensed milk acts as the sweetener and the stabilizer, keeping the ice cream soft even when frozen.
Whipping the Cream
In a separate chilled bowl, whip two cups of heavy cream until stiff peaks form. Be careful not to overbeat it, or you will end up with butter. The air trapped in this cream is what gives the “milkshake ice cream” its fluffy, light body.
Folding and Freezing
Gently fold the whipped cream into the condensed milk mixture. Use a spatula and a “cut and fold” motion to avoid deflating the air bubbles. Once combined, pour the mixture into a loaf pan or an airtight container. Cover the surface directly with plastic wrap to prevent ice crystals from forming. Freeze for at least six hours, or until the mixture reaches a firm but scoopable consistency.
Step-by-Step Instructions: The Churn Method
If you own an ice cream maker, you can achieve a denser, more professional result that perfectly mimics a “thick shake” in solid form.
Creating the Custard
Whisk together three-quarters of a cup of sugar, a pinch of salt, and four large egg yolks in a medium saucepan. Slowly whisk in two cups of heavy cream and one cup of whole milk. Heat the mixture over medium-low heat, stirring constantly, until it reaches 170 degrees Fahrenheit. At this temperature, the eggs will thicken the liquid into a light custard that coats the back of a spoon.
Cooling and Infusing
Remove from heat and stir in your vanilla and malt powder. It is vital to chill this base thoroughly before churning. Place the mixture in the refrigerator for at least four hours, or ideally overnight. A cold base ensures smaller ice crystals, resulting in a smoother “milkshake” mouthfeel.
Churning to Perfection
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. Usually, this takes about 15 to 20 minutes. You want to stop churning when the ice cream looks like thick soft-serve. Transfer it to a container and freeze for another two hours to “ripen” the texture.
Customizing Your Milkshake Flavors
Once you have mastered the base, the possibilities for customization are endless. You can treat this ice cream base exactly like a blank canvas for your favorite shake combinations.
Cookies and Cream
Crush chocolate sandwich cookies into various sizes. Fold them into the ice cream during the last two minutes of churning or just before freezing in the no-churn method. The cookies will soften slightly, creating that classic cookies-and-cream shake experience.
Strawberry Swirl
To make a strawberry milkshake ice cream, blend fresh strawberries with a little sugar and lemon juice to create a puree. You can either mix this directly into the base or swirl it through the finished product for a marbled effect.
Salted Caramel and Pretzel
A modern twist on the milkshake involves the balance of sweet and salty. Fold in swirls of sea salt caramel and crushed pretzels. The malted base pairs exceptionally well with the savory notes of the pretzels.
Tips for the Perfect Texture
Temperature management is the most important factor when learning how to make milkshake ice cream. If your freezer is set too cold, the ice cream will become rock hard, losing that “shake” appeal.
Serving Temperature
For the best experience, take the ice cream out of the freezer about five to ten minutes before serving. This allows it to soften slightly, bringing it closer to the consistency of a very thick milkshake.
Storage
Store your ice cream in the back of the freezer rather than the door. The temperature in the door fluctuates every time you open it, which can cause the ice cream to melt and refreeze, leading to a grainy texture.
Troubleshooting Graininess
If your ice cream feels “sandy,” it usually means the sugar didn’t dissolve completely or the ice crystals grew too large during freezing. Ensure your base is completely smooth before freezing, and try adding a splash of vodka or vegetable glycerin (about one tablespoon) to the batch. Alcohol has a lower freezing point and will keep the ice cream softer and smoother.
Frequently Asked Questions
Can I make this dairy-free or vegan?
Yes, you can substitute the heavy cream and milk with full-fat canned coconut milk or cashew cream. For the no-churn version, use a vegan sweetened condensed milk made from coconut or oats. Keep in mind that the flavor will have a slight coconut undertone, but it still makes a delicious “milkshake” style treat.
What is the difference between malted milk powder and malt syrup?
Malted milk powder and malt syrup are different. Malted milk powder contains malted barley, wheat flour, and whole milk solids, which gives it a creamy, sweet flavor perfect for ice cream. Malt syrup is more concentrated and lacks the dairy component; it is better suited for bagels or pretzels. For that specific milkshake flavor, always stick with the powder.
How long does homemade milkshake ice cream last in the freezer?
Because homemade ice cream lacks the commercial stabilizers found in store-bought brands, it is best consumed within two weeks. After that, it may begin to develop freezer burn or a harder texture. Keeping it in a tightly sealed container with plastic wrap touching the surface will help extend its freshness.
Do I have to use eggs in the churned version?
You do not have to use eggs. A “Philadelphia-style” ice cream base uses just cream, milk, and sugar without the egg yolks. It results in a cleaner, brighter flavor that many people find more reminiscent of a standard milkshake, though it will be slightly less rich than a custard-based version.
Can I turn this ice cream back into a liquid milkshake?
Absolutely. One of the best things about this recipe is that it is essentially a “deconstructed” shake. If you want a drinkable version later, simply add two scoops of your homemade milkshake ice cream to a blender with a splash of milk and pulse until smooth. Because the base already contains malt and high-quality vanilla, it will be the best milkshake you’ve ever had.