There is a specific kind of magic found in a tall, chilled glass of a perfectly blended milkshake. It is the quintessential comfort food—part drink, part dessert, and entirely nostalgic. While it might seem like a simple task to toss a few ingredients into a machine, mastering how to make milkshake with ice cream and milk requires a bit of culinary finesse to achieve that elusive, velvety texture seen in old-school diners.
Whether you are looking to recreate a classic vanilla treat or want to experiment with avant-garde flavor combinations, understanding the fundamental ratio and technique is key. This guide will walk you through everything from ingredient selection to the final flourish of whipped cream.
The Science of the Perfect Ratio
The foundation of any great milkshake is the relationship between your dairy components. If you use too much milk, you end up with a thin, watery drink. If you use too much ice cream, your blender might struggle, and you’ll be left eating a bowl of slightly melted soup with a straw.
The golden ratio for a standard, thick milkshake is generally three scoops of premium ice cream to half a cup of whole milk. This creates a base that is viscous enough to hold a straw upright but fluid enough to be sipped without causing a minor facial muscle strain.
Choosing Your Ice Cream Base
The quality of your milkshake is directly proportional to the quality of your ice cream. Since ice cream provides the bulk of the flavor and the entire structure of the drink, this is not the place to skimp.
Look for “premium” or “super-premium” labels. These typically have a lower overrun, which is a fancy industry term for the amount of air whipped into the product. High-quality ice cream is denser and contains more butterfat, which translates to a creamier mouthfeel once blended. Avoid “frozen dairy desserts,” as these often contain stabilizers and vegetable oils that can turn gummy when processed in a blender.
Selecting the Right Milk
While it might be tempting to use skim milk to save a few calories, the result will often be icy and thin. Whole milk is the standard for a reason: the fat content helps emulsify the mixture, creating a smooth, homogenous texture.
If you are looking for an even more decadent experience, you can swap the milk for heavy cream or half-and-half. On the flip side, if you are using non-dairy alternatives like oat milk or almond milk, try to find “barista blend” versions, as these are formulated to be creamier and less prone to wateriness.
Essential Equipment for the Home Barista
While a high-speed blender is the most common tool for making a milkshake at home, it isn’t the only way. In fact, some purists argue that a blender’s blades spin too fast, incorporating too much air and friction-generated heat into the mix.
The Standard Blender
A standard kitchen blender is efficient and easy. To get the best results, always pour your milk in first. This creates a liquid vortex at the bottom that helps pull the heavy ice cream down into the blades, preventing those frustrating air pockets where the blades spin freely while the ice cream sits untouched on top.
The Immersion Blender
Also known as a stick blender, this is an excellent tool for making a single-serving milkshake directly in a large cup. It allows for more control over the texture, as you can manually move the blades to break up stubborn chunks of ice cream without over-processing the entire batch.
The Hand-Mixed Method
If you find yourself without any electronic gadgets, you can still enjoy a milkshake. By letting your ice cream soften on the counter for about ten minutes and then using a sturdy whisk or a large fork in a sturdy bowl, you can manually incorporate the milk. This results in a “rustic” shake that often has delightful little pockets of unblended ice cream.
Step-by-Step Instructions for a Classic Shake
Now that you understand the components, let’s look at the process.
- Chill Your Glassware: Before you even touch the ingredients, put your serving glass in the freezer for at least 15 minutes. A cold glass prevents the milkshake from melting the moment it hits the container, buying you more time to enjoy it.
- Soften the Ice Cream: Taking your ice cream straight from a 0°F freezer to the blender is a mistake. It’s too hard to blend smoothly. Let it sit at room temperature for about 5 minutes until it is just soft enough to scoop easily.
- Measure the Milk: Pour 1/2 cup of cold milk into the blender jar.
- Add the Scoops: Add 3 large, generous scoops of ice cream.
- The Pulse Technique: Do not just turn the blender on high and walk away. Use the “pulse” function. Pulse 5 to 10 times until the large chunks disappear. You want to stop as soon as the mixture looks uniform.
- The Pour: Remove the lid and pour the mixture into your frosted glass. If it’s too thick, you can add a tablespoon more of milk and give it one quick stir.
Flavor Variations and Mix-ins
Once you have mastered how to make milkshake with ice cream and milk in its purest form, the world of customization opens up.
Chocolate and Malted Flavors
To turn a vanilla base into chocolate, you can add two tablespoons of high-quality cocoa powder or chocolate syrup. However, for the ultimate chocolate experience, start with chocolate ice cream and add a handful of chocolate chips. If you want a “malted” shake, add two tablespoons of malted milk powder. This adds a toasted, nutty depth that defines the classic American soda fountain taste.
Fruit-Based Shakes
When adding fruit like strawberries or bananas, keep in mind that fruit contains water. If you add a lot of fresh fruit, you may need to reduce the amount of milk slightly to keep the consistency thick. For a strawberry shake, macerating the berries in a little sugar for ten minutes before blending will help release their juices and intensify the flavor.
The “Loaded” Shake Trend
In recent years, “freakshakes” or loaded shakes have become popular. These involve mixing in crushed cookies, brownies, or even pieces of cake. The trick here is to blend the base first, then add the chunky ingredients and pulse only two or three times. This ensures you get actual pieces of cookie rather than just cookie-flavored dust.
Temperature and Consistency Control
Temperature is the most critical variable in the milkshake equation. Ideally, your finished milkshake should be served at approximately 25°F. At this temperature, the ice crystals are small enough to feel smooth but cold enough to maintain a semi-solid structure.
If your kitchen is particularly warm, or if you find your shakes are always too runny, try pre-chilling the blender jar itself. Also, never add ice to a milkshake. Ice dilutes the flavor and creates a gritty, “slushy” texture that ruins the creamy profile you are striving for.
Frequently Asked Questions
Why is my milkshake always too runny?
The most common reason for a runny milkshake is using too much milk or blending for too long. The heat from the blender blades can quickly melt the ice cream. Try starting with less milk than you think you need; you can always add more later, but you can’t take it out once it’s blended.
Can I make a milkshake without a blender?
Yes! You can use a large mason jar. Place your softened ice cream and milk into the jar, screw the lid on tight, and shake vigorously for a minute or two. Use a spoon to break up any remaining large lumps. It won’t be as aerated as a blended shake, but it will be just as delicious.
What is the difference between a milkshake and a frappe?
This often depends on geography. In most places, a milkshake is ice cream and milk blended together. However, in parts of New England, a “milkshake” is just milk and syrup shaken until frothy, while a “frappe” (rhymes with flap) is what the rest of the world calls a milkshake. In a modern coffee context, a frappe usually involves ice and coffee.
How can I make my milkshake thicker?
To increase thickness, use a higher ratio of ice cream to milk. You can also add a spoonful of milk powder or a bit of heavy cream. Another trick is to use “hard-pack” ice cream rather than soft-serve styles, as hard-pack has less air and more structural integrity.
Can I store a leftover milkshake in the freezer?
While you can put a leftover shake in the freezer, it will eventually freeze solid into a block. If you want to drink it later, you will need to let it sit out for 20 minutes and perhaps give it a quick re-blend or a vigorous stir to get that creamy consistency back. It is always best enjoyed immediately after blending.