📝 About This Recipe
Transport yourself to a 1950s neon-lit diner with this ultra-thick, velvety strawberry shake that balances nostalgia with gourmet flair. By using a combination of fresh macerated berries and premium vanilla bean ice cream, we achieve a vibrant pink hue and a depth of flavor that syrup alone can't replicate. This shake is the perfect marriage of creamy decadence and bright, summery fruit, finished with a cloud of homemade whipped cream.
🥗 Ingredients
The Strawberry Base
- 2 cups Fresh Strawberries (hulled and sliced)
- 2 tablespoons Granulated Sugar (to draw out the natural juices)
- 1 teaspoon Lemon Juice (freshly squeezed to brighten the fruit)
The Shake Body
- 4 large scoops Vanilla Bean Ice Cream (high-quality, full-fat for best texture)
- 1/2 cup Whole Milk (very cold)
- 1 tablespoon Malted Milk Powder (the secret diner ingredient for depth)
- 1/2 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1 pinch Fine Sea Salt (to balance the sweetness)
Whipped Topping and Garnish
- 1/2 cup Heavy Whipping Cream (chilled)
- 1 tablespoon Powdered Sugar (sifted)
- 2 pieces Fresh Whole Strawberries (with leaves left on for garnish)
- 1 teaspoon Freeze-Dried Strawberry Dust (crushed into a fine powder)
👨🍳 Instructions
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1
Place two tall milkshake glasses in the freezer at least 15 minutes before starting to ensure the shake stays thick while serving.
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2
In a small bowl, toss the sliced strawberries with the granulated sugar and lemon juice. Let them sit at room temperature for 10 minutes to macerate.
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3
While the berries rest, prepare the whipped cream by beating the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
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4
Transfer the whipped cream to a piping bag fitted with a star tip and keep it in the refrigerator until ready to use.
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5
Take the macerated strawberries and place them into a high-speed blender. Pulse a few times until they form a chunky puree.
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6
Add the 4 large scoops of vanilla bean ice cream on top of the strawberry puree.
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7
Pour in the cold whole milk, starting with 1/2 cup; you can add more later if you prefer a thinner consistency.
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8
Add the malted milk powder, vanilla extract, and a tiny pinch of sea salt to the blender.
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9
Blend on low speed for 10 seconds, then increase to medium-high for another 15-20 seconds until the mixture is uniform and creamy.
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10
Check the consistency: the shake should be thick enough that a straw can stand upright in the center.
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11
Remove the chilled glasses from the freezer and pour the shake evenly into both.
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12
Pipe a generous swirl of the prepared whipped cream on top of each shake.
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13
Garnish with a whole strawberry (cut a small slit in the bottom to perch it on the rim) and a sprinkle of freeze-dried strawberry dust.
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14
Serve immediately with a wide-diameter straw and a long spoon.
💡 Chef's Tips
Always use full-fat dairy; the fat content is what creates that signature 'fast food' mouthfeel and prevents ice crystals. If your strawberries aren't perfectly ripe, add a teaspoon of strawberry jam to the blender for an extra boost of fruit flavor. Avoid over-blending, as the friction from the blades generates heat and will melt the ice cream into a liquid soup. For a dairy-free version, substitute with coconut-based vanilla ice cream and oat milk for the creamiest plant-based alternative. Chilling your blender jar in the fridge for 10 minutes before use helps maintain the perfect frosty temperature.
🍽️ Serving Suggestions
Pair with a salty side of double-fried French fries for the ultimate sweet-and-salty flavor profile. Serve alongside a classic smash burger with pickles to cut through the richness of the shake. For a brunch twist, serve in mini glasses as a dessert shooter following a savory egg dish. Add a side of shortbread cookies for dipping into the thick whipped cream topper.