📝 About This Recipe
Step back into the golden age of the American soda fountain with this thick, velvety malted milkshake. This recipe elevates the classic by using real vanilla bean paste and a generous helping of malt powder for that nostalgic, toasted-biscuit flavor profile. It is the perfect balance of creamy indulgence and vintage charm, offering a depth of flavor that a standard milkshake simply cannot match.
🥗 Ingredients
The Shake Base
- 4 large scoops Premium Vanilla Bean Ice Cream (high-quality, high-fat content for best texture)
- 1/2 cup Whole Milk (very cold)
- 4 tablespoons Carnation Malted Milk Powder (add more for a 'double-malt' flavor)
- 1/2 teaspoon Vanilla Bean Paste (provides those beautiful black flecks and intense aroma)
- 1 pinch Fine Sea Salt (to balance the sweetness and enhance the malt)
Hand-Whipped Cream topping
- 1/2 cup Heavy Whipping Cream (chilled)
- 1 tablespoon Powdered Sugar (sifted)
- 1/4 teaspoon Pure Vanilla Extract
Garnish & Finishing Touches
- 2 pieces Maraschino Cherries (with stems)
- 4 pieces Malted Milk Balls (crushed or whole)
- 1/4 cup Waffle Cone Pieces (optional for crunch)
👨🍳 Instructions
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1
Place two tall milkshake glasses in the freezer for at least 15 minutes before starting; a frosted glass is essential for maintaining the shake's thick consistency.
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2
Prepare the whipped cream by placing the chilled heavy cream, powdered sugar, and vanilla extract in a cold mixing bowl.
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3
Whisk the cream vigorously by hand or with a hand mixer until stiff peaks form, then set aside in the refrigerator.
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4
Remove the vanilla ice cream from the freezer and let it sit on the counter for 3-5 minutes to soften slightly; this prevents the need for excess milk.
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5
In a high-powered blender or a traditional drink mixer, pour in the 1/2 cup of cold whole milk first to ensure the blades move freely.
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6
Add the vanilla bean paste and the pinch of sea salt to the milk.
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7
Add the 4 tablespoons of malted milk powder on top of the liquid to prevent it from clumping at the bottom.
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8
Add the 4 large scoops of softened vanilla ice cream to the blender jar.
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9
Pulse the blender 5-8 times rather than running it continuously; this incorporates the ingredients while keeping the shake thick and spoonable.
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10
Check the consistency—if it is too thick to move, add 1 tablespoon of milk at a time. If too thin, add another half-scoop of ice cream.
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11
Remove the frosted glasses from the freezer and immediately pour the malted mixture into the glasses, leaving an inch at the top.
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12
Pipe or spoon a generous dollop of the prepared whipped cream onto the center of each shake.
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13
Sprinkle the crushed malted milk balls over the whipped cream for a textural contrast.
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14
Place a maraschino cherry on the very top and insert a wide-diameter straw and a long spoon.
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15
Serve immediately while the glass is still frosted and the shake is at its peak thickness.
💡 Chef's Tips
Always use full-fat dairy; the fat in the whole milk and premium ice cream is what carries the malt flavor and creates the signature mouthfeel. Avoid over-blending, as the friction from the blades generates heat that will melt your ice cream into a thin soup. If you want a 'Chocolate Malt,' simply swap the vanilla ice cream for Dutch-processed chocolate ice cream and add a tablespoon of cocoa powder. For an extra-authentic touch, chill your blender jar in the freezer alongside your glasses to keep everything as cold as possible. Don't skip the salt; a tiny pinch is the secret ingredient that cuts through the sugar and makes the malted flavor pop.
🍽️ Serving Suggestions
Serve alongside a basket of salty, hot French fries for the ultimate sweet-and-salty flavor pairing. Pair with a classic smash burger or a grilled cheese sandwich for a nostalgic diner-style lunch. Offer a small side dish of the 'silver' (the leftover shake in the blender tin) just like old-school soda fountains do. Top with a drizzle of warm salted caramel for a modern twist on the classic malt. Serve with a long-handled stainless steel spoon to ensure you can reach every last bit of the thick malt at the bottom.