Milkshake
A thick shake comes down to ratio and time. There should be twice as much ice cream as milk, and the blender runs for exactly half a minute: beyond that the blades warm the mixture, the air escapes, and a thick shake becomes vanilla-flavoured milk. Chilling the glasses helps too.
- Prep
- 5 min
- Total
- 5 min
- Servings
- 2
- Level
- Easy
- Per serving
- 320 kcal
Ingredients
Makes: about 600 ml, 2 glasses
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Chill the glasses
Put them in the freezer for 10 minutes. Warm glass eats the thickness faster than anyone can drink it.
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Step 2: Soften the ice cream
Leave it out for 5 minutes. Rock-hard ice cream makes the blender work longer — the one thing to avoid here.
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Step 3: Blend for 30 seconds
Put the ice cream, milk and vanilla in the blender and run it no longer than half a minute on medium. It should go smooth and stay thick.
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Step 4: Serve at once
Pour into the cold glasses and top with whipped cream. A shake lives five minutes; after that it is sweet milk.
Tips & variations
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Tip
Two parts ice cream to one of milk gives a shake that barely climbs a straw. For a looser one go 1:1 — but no amount of extra blending will ever make it thicker.
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Tip
Use ice cream made with real cream: vegetable-fat ice cream whips up foamy but watery and separates within a minute.
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Variation
Strawberry: 150 g of berries and a spoon less milk. Chocolate: 2 tbsp of cocoa stirred into the milk first. Banana: one frozen banana in place of some of the ice cream.
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Storage
None at all. To work ahead, freeze the milk in cubes and blend with the ice cream at the last minute.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 320 kcal | 640 kcal |
| Protein | 8 g | 16 g |
| Fat | 14 g | 28 g |
| Carbohydrates | 41 g | 82 g |
Approximate values calculated from standard ingredient data.
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