Ingredients
Method
- Start by washing your fresh strawberries and removing the green stems. Slice them into small pieces and place them in a bowl.
- While your berries are resting, put your milkshake glasses in the freezer. A cold glass is the best way to prevent the shake from melting the moment you pour it in.
- Measure out your whole milk and pour it into the blender first. Use whole milk for the richest taste, but 2% works if you want something slightly lighter.
- Add the vanilla bean ice cream to the blender. Use a large ice cream scoop to add two full cups. Follow the ice cream with your fresh berries, the frozen berries, and the vanilla extract.
- Turn your blender to the lowest setting or use the pulse button. Pulse until you see the large chunks of frozen strawberries break down.
- Once the mixture starts to look uniform, blend on medium speed for just ten to fifteen seconds. Stop the moment the shake looks smooth.
- Take your chilled glasses out of the freezer. Pour the thick strawberry mixture into the glasses.
- Top it off with a large swirl of whipped cream and place a whole strawberry on the rim for that classic diner look. Serve it with a wide straw or a long spoon.
Notes
The most common mistake is using low-fat or skim milk. Milkshakes are meant to be indulgent, and skim milk simply doesn’t have the fat content needed to create a creamy emulsion. The result will be icy and thin.
If you are looking for a dairy-free option, use full-fat coconut milk or a thick oat milk to keep that heavy texture.
Another issue is over-blending. It is easy to get distracted and let the blender run for a full minute, but the heat from the motor will melt the ice cream quickly.