📝 About This Recipe
Transport yourself back to a 1950s soda fountain with this quintessentially American comfort classic. This recipe elevates the humble milkshake by using premium Madagascar vanilla bean, high-quality heavy cream, and a touch of malted milk powder for that nostalgic, nutty depth. It is a thick, velvety masterpiece that strikes the perfect balance between a drinkable treat and a decadent dessert.
🥗 Ingredients
The Shake Base
- 3 large scoops Premium Vanilla Bean Ice Cream (high-fat content, slightly softened)
- 1/2 cup Whole Milk (very cold)
- 2 tablespoons Heavy Cream (adds extra richness)
- 2 tablespoons Malted Milk Powder (for that authentic diner flavor)
- 1/2 teaspoon Vanilla Bean Paste (to enhance the visual flecks and aroma)
- 1 pinch Fine Sea Salt (to balance the sweetness)
Homemade Whipped Cream
- 1/2 cup Heavy Whipping Cream (chilled)
- 1 tablespoon Powdered Sugar (sifted)
- 1/4 teaspoon Vanilla Extract
Garnish and Assembly
- 2 pieces Maraschino Cherries (with stems)
- 1 teaspoon Rainbow Sprinkles (optional)
- 1/4 cup Waffle Cone Pieces (crushed for texture)
👨🍳 Instructions
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1
Place two tall milkshake glasses (hurricanes or soda fountain glasses) into the freezer for at least 15 minutes before starting to ensure the shake stays thick.
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2
Remove the vanilla bean ice cream from the freezer and let it sit on the counter for 5 minutes; tempering the ice cream prevents the need for excess milk, which can water down the flavor.
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3
In a chilled medium bowl, combine the 1/2 cup of heavy whipping cream, powdered sugar, and vanilla extract for the topping.
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4
Whisk the cream vigorously by hand or with an electric mixer until stiff peaks form. Set aside in the refrigerator.
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5
In a high-speed blender, add the 1/2 cup of cold whole milk and 2 tablespoons of heavy cream first to ensure the blades move easily.
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6
Add the malted milk powder, vanilla bean paste, and a tiny pinch of sea salt to the liquid base.
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7
Add the 3 large scoops of slightly softened ice cream to the blender.
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8
Pulse the blender 5-8 times rather than running it continuously; this incorporates the ingredients while maintaining a thick, spoonable consistency.
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9
Check the consistency with a spoon. If it is too thick to pour, add one more tablespoon of milk and pulse once more.
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10
Retrieve your frosted glasses from the freezer.
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11
Slowly pour the milkshake into the glasses, leaving about an inch of space at the top for toppings.
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12
Pipe or dollop a generous amount of the homemade whipped cream onto the top of each shake.
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13
Sprinkle the crushed waffle cone pieces and rainbow sprinkles over the whipped cream for a delightful crunch.
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14
Top each masterpiece with a bright red maraschino cherry.
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15
Serve immediately with a wide-diameter straw and a long-handled spoon.
💡 Chef's Tips
Always use full-fat dairy for the creamiest mouthfeel; low-fat versions will result in an icy texture. Avoid adding ice to your milkshake as it dilutes the flavor and ruins the velvety smoothness. For a 'hard' shake, you can replace 1 ounce of milk with bourbon or spiced rum. If you don't have a blender, you can whisk the softened ice cream and milk in a sturdy bowl for a more rustic, hand-spun texture. Clean your blender immediately after use with warm soapy water to prevent the dairy from sticking.
🍽️ Serving Suggestions
Pair with a basket of salty, hot French fries for the ultimate sweet-and-salty diner experience. Serve alongside a classic smash burger with pickles and onions. For a festive touch, rim the glasses with melted white chocolate and dip them in sprinkles before filling. Great as a shared dessert following a backyard BBQ of grilled hot dogs and corn on the cob.