Classic Milkshake Recipe

Before you start

A diner milkshake is simple: good ice cream, a little cold milk and a short, powerful blend. The ratio is what makes or breaks it. Too much milk and you get flavored milk; too little and the blender stalls. Roughly three parts ice cream to one part milk by volume gives a shake that pours slowly and holds a straw upright.

Temperature is the other secret. Hard-frozen ice cream makes the blender work so long that the friction melts the shake. Let the ice cream sit on the counter for about 5 minutes until a scoop presses in easily, then blend briefly. Start with vanilla as the base and change the flavor with syrups, fruit or a different ice cream. The steps stay the same.

Ingredients

• 3 large scoops (about 300 g / 2 cups) vanilla ice cream — premium, full-fat
• 120 ml (½ cup) cold whole milk
• ½ tsp vanilla extract — optional
• 2 tbsp flavoring — chocolate syrup, strawberry puree or caramel sauce, optional
• To top whipped cream and a cherry — optional

Method

1. Put the serving glass in the freezer for at least 10 minutes. A frosty glass keeps the shake thick while you drink it.
2. Take the ice cream out and leave it on the counter for about 5 minutes, until it gives under a spoon but is not melting at the edges.
3. Pour the cold milk into the blender first, then add the vanilla and any syrup or fruit flavoring.
4. Add the ice cream scoops. Blend on low for 10 seconds, then medium for 10 to 20 seconds, only until smooth with no streaks. Stop and stir with a spatula if the blades spin freely.
5. Check the texture: it should pour slowly in a thick ribbon. Add 1 tbsp milk to loosen, or another small scoop of ice cream to thicken, and pulse briefly.
6. Pour into the chilled glass, top with whipped cream and a cherry if you like, and serve with a wide straw and a spoon.

Tips for success

• Use full-fat premium ice cream. Low-fat or 'frozen dessert' products contain more air and water and make a thinner shake.
• Blend for as little time as possible. Each extra second warms the mixture.
• A spindle mixer gives the most authentic diner texture, but a blender on low speed works if you stop and stir.

Substitutions

Whole milk

Half-and-half makes an extra-rich shake; skim makes it icier and thinner. Oat milk works with dairy-free ice cream.

Vanilla ice cream

Any flavor can be the base. Chocolate ice cream plus chocolate syrup gives a deeper chocolate shake than syrup alone.

Syrup flavoring

Use 75 g of fresh or thawed strawberries for a fruit shake; frozen fruit thickens it further.

Variations

Black and white

Vanilla ice cream with 2 tbsp chocolate syrup, blended only briefly so it stays lightly marbled.

Coffee milkshake

Replace half the milk with chilled strong coffee or add 1 tsp instant espresso powder. This adds caffeine.

Troubleshooting

Thin and runny

Too much milk or over-blending. Use the 3:1 ratio, blend in short bursts and pre-chill the glass.

Blender will not turn

The ice cream is too hard. Let it soften a few more minutes, or add 1 tbsp milk and stir before blending.

Icy, crunchy texture

The ice cream had ice crystals from freezer burn. Use fresh ice cream stored in a tightly sealed container.

Storage

Serve immediately. Leftover shake can be frozen in a covered container and re-blended with a splash of milk, but the texture will be icier than fresh.