The Milkshake recipe
for your table
Place the tall glass in the freezer half an hour beforehand so the shake stays thick longer.
Scoop three balls of ice cream into the blender jug and pour in 10 cl of ice-cold milk, adding the ice cream first and the milk on top.
Blend briefly on the lowest setting, for about ten to fifteen seconds, until the scoops have just disappeared. Blending longer incorporates air and makes the shake thin.
Pour the shake into the chilled glass, pipe whipped cream on top, sprinkle chocolate sprinkles over it, and add a wide straw.
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The story
The milkshake comes from the American soda fountain, the ice cream bar that used to be part of the drugstore. There, ice cream was whipped with milk in a tall metal cup that fit under a mixer on a stand, and the cup simply stayed on the bar. That is where the tall glass comes from: you can see the layer of whipped cream and reach it with a straw. In the Netherlands, the shake became especially well known through ice cream parlors and snack bars, where it appeared on the menu alongside the dame blanche and the ice cream sundae.
The right glass
A milkshake belongs in a tall, straight glass of around 35 to 50 cl. Tall because the whipped cream still has to go on top, straight because a straw can then reach the bottom. A glass with a thick base also stays in place better when you stir it with a long spoon. If you prefer a shorter model with a wide opening, take a look at the tumbler glasses.
Bormioli Rocco America'20S Long Drink Glass 49 cl (6 pieces)
Arcoroc Islande Long Drink Glass 36 cl (6 pieces)
Both sets together € 42,90.
The right tools
For a milkshake, in addition to the glass, use glass straws that are wide enough for a thick shake, and a bar spoon for scraping the last scoops from the rim. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 55,85.
Which splash belongs in a milkshake?
A milkshake is alcohol-free: ice cream, milk, and nothing else. If you want to make an adult version, add a splash of liqueur, such as Baileys or Kahlúa. On every drink page, you can read the percentage, what it tastes like, which cocktails it goes with, and which glass you need.
Variations & twists
Replace the vanilla with strawberry or chocolate ice cream and you instantly have a different shake; the ratio stays the same. A spoonful of peanut butter or speculoos spread makes it thicker and richer. If you want it without ice cream, use frozen banana: two bananas cut into pieces with 10 cl of milk give the same thickness. For an adult version, add a splash of liqueur, such as Baileys or Kahlúa. More inspiration? Browse more than 100 cocktail recipes.
Serving tip
Chill the glass and the milk beforehand and work quickly, because a shake that sits around settles. Serve it with a wide straw, as a narrow straw will clog at this thickness. A long spoon alongside is handy for the whipped cream.
Good to know
Why ice cream instead of milk with syrup?
Ice cream brings three things at once: fat, sugar, and air. The fat and whipped air make the shake thick and creamy, while the cold keeps it thick. Milk with syrup does not contain that fat and therefore remains thin, no matter how long you whip it. That is why you always start with ice cream and use the milk only to get everything blending.
How do you adjust the thickness?
Too thick to come through a straw: add half a centiliter of milk at a time and blend very briefly. Too thin: add half a scoop of ice cream, or place the jug in the freezer for ten minutes and then blend for a few more seconds. Avoid the high setting, because the faster the blender runs, the more air gets incorporated and the looser the shake becomes.
Making a milkshake without ice cream
Cut two ripe bananas into pieces, arrange them loosely on a plate in the freezer, and leave them there for at least three hours. Then blend them with 10 cl of milk until smooth. Frozen banana naturally becomes creamy when blended, so you get a thick shake without needing a scoop of ice cream. Frozen mango or strawberries work the same way, although the result is fresher and less rich.
Why is the shake from the ice cream parlor thicker?
In an ice cream parlor, the ice cream is colder than in a home freezer and contains less air than ice cream from a supermarket tub. Less air means more ice cream per scoop, and colder ice cream melts more slowly while blending. In addition, a parlor mixer blends briefly and powerfully instead of for a long time. At home, you can get closest by chilling the ice cream and glass thoroughly beforehand and blending for as short a time as possible.
Which milk works best?
Whole milk produces the richest shake; semi-skimmed milk also works but tastes thinner. Oat milk and soy milk work well too, although the result is slightly less creamy; choose a variety without a pronounced flavor of its own. Always use milk straight from the refrigerator, as lukewarm milk makes the ice cream melt immediately.
Frequently asked questions
How many scoops of ice cream go into a milkshake?
Allow for about three scoops of ice cream per 10 cl of milk for a glass of around 30 cl. For a thinner shake, use 15 cl of milk; for a thicker one, add half a scoop of ice cream.
Can I make a milkshake without a blender?
Yes. Leave the ice cream on the counter for five minutes until it is just soft, then whisk it into the milk or blend it with a stick blender. A shaker works too, although the result remains coarser. Don't let the ice cream melt completely, because then you won't be able to make it thick again.
How long does a milkshake keep?
Drink a milkshake right away. After fifteen minutes it has sunk, and after half an hour it is just milk with melted ice cream. Storing it in the freezer doesn't work: it will become hard and need to be blended again.
Which glass do you use for a milkshake?
A tall, straight-sided glass holding 35 to 50 cl. It needs to be tall because whipped cream is added on top, and straight-sided so a wide straw can reach the bottom. A glass with a thick base is more stable when you stir your drink.
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