50 Milkshake Recipes

Make new and exciting milkshakes with this collection of recipes.

4. With figs and port wine. Simmer 1 cup port with 1/3 cup chopped dried figs until reduced by half; cool, then blend with 1 tablespoon port. Make Vanilla Cocktails (No. 1); layer into glasses, alternating with the wine mixture.


5. Strawberry. Combine 500 ml of strawberry ice cream, 1 cup of strawberries and 1/4 cup of milk in a blender.

6. Berry. Make milkshakes (No. 5), replacing the strawberries with raspberries and blueberries (1/2 cup each).

7. Strawberry with rhubarb. Simmer 1.5 cups chopped rhubarb, 2 tablespoons each sugar and water, and 1/4 teaspoon orange zest until soft; cool. Blend in a blender with 1/2 cup milk and 500 ml strawberry ice cream.

8. Chocolate. Combine 500 ml of chocolate ice cream, 1/4 cup of cream and 3 tablespoons of chocolate syrup in a blender.


9. With cornflakes. Pour 1.5 cups of sweetened cornflakes (breakfast cereal) into 1.5 cups of hot milk for 30 minutes. Strain and freeze in an ice cube tray. In a blender, combine the frozen milk cubes with 500 ml of vanilla ice cream and 1 cup of cornflakes. Sprinkle with cornflakes.

10. Chocolate-banana. Combine 500 ml of chocolate ice cream, 2 frozen bananas and 1/4 cup of chocolate milk in a blender.


11. Banana with peanut butter. Make Chocolate Banana Shakes (No. 10) by adding 1/2 cup peanut butter.

12. Banana with rum. Make chocolate banana shakes (No. 10) by adding 2 tablespoons rum.


13. Lemon with meringue. In a blender, combine 1 cup each lemon sorbet and vanilla frozen yogurt, 1/4 cup milk, and 2 tablespoons water. lemon curd; pour into glasses. Beat 2 pasteurized egg whites with 2 tablespoons of superfine sugar until stiff peaks form. Spoon onto cocktails and crisp with a blowtorch.

14. Pavlova with raspberries. Make Meringue Cocktails (No. 13), substituting raspberry sorbet for the lemon sorbet and 1/2 cup raspberries for the lemon curd.


15. Lime. In a blender, combine 500 ml vanilla frozen yogurt, 1/2 cup milk, and the zest and juice of 6 limes.


16. Pina Colada. In a blender, combine 500 ml of vanilla frozen yogurt, 1 cup of frozen pineapple chunks, 1 tablespoon of coconut cream, and 60 ml of dark rum. Garnish with pineapple.

17. Coconut "Tres Leches" In a blender, combine 500 ml of vanilla ice cream, 2 tbsp each of sweetened condensed milk and coconut cream. Stir in 1/2 cup of toasted cubes. cupcakeSprinkle with toasted coconut flakes.


18. With nuts and maple syrup. Combine 500 ml of vanilla ice cream, 1/2 cup of milk, and 2 tablespoons of maple syrup in a blender. Place canned walnuts in syrup in each glass and top with the ice cream mixture.


19. With mango and yogurt. Blend 500 ml of mango sorbet, 1 sliced ​​mango, and 2/3 cup of plain kefir or yogurt in a blender. Top with mango chunks.

20. Mint Julep. In a blender, combine 1 cup each mint ice cream and vanilla frozen yogurt with 60 ml of bourbon. Garnish with mint leaves.

21. Mexican chocolate. In a blender, combine 500 ml of chocolate ice cream, 2 tbsp. milk, 1 tbsp. sweetened condensed milk, and 1/4 tsp. cinnamon. Sprinkle with turbinado sugar.

22. Mexican vanilla. Boil 2 cups milk with 1/4 cup masa harina, 2 teaspoons brown sugar, and a pinch of cinnamon, stirring until thickened. Cool and blend with 500 ml of vanilla ice cream.


23. With cookies. Soak 1 tbsp. chocolate wafer cookies in 1/4 cup milk until soft. Blend with 500 ml vanilla ice cream. Top with more cookies.

24. Mint with cookies. Make Cookie Shakes (No. 23), substituting mint chocolate chip ice cream for the vanilla ice cream.


25. "Pumpkin Pie". Melt 55g salted butter and toss in a baking dish with 1 cup crumbled graham crackers; bake for 8 minutes at 180°C. Cool. In a blender, combine 500ml pumpkin ice cream and 1/2 cup milk. Top with the graham cracker mixture.

26. "Cannoli". In a blender, combine 2 cups ricotta cheese, 500 ml frozen vanilla yogurt, 1/4 cup each milk and powdered sugar, 2 tablespoons chopped caramelized orange peel, and a pinch of cinnamon. Sprinkle with chocolate chips.


27. Chocolate with peanut butter. In a blender, combine 500 ml of chocolate ice cream, 1/2 cup each of peanut butter and milk. Sprinkle with honey-roasted peanuts.

28. Chocolate with cashews. Make chocolate shakes (No. 27) by substituting peanut butter for cashew pasteSprinkle with salted cashew pieces.

29. "Mocha". In a blender, combine 1 cup each of chocolate and coffee ice cream, 2 tablespoons of milk and 1 tablespoon of chocolate syrup.


30. Mocha with malted milk. In a blender, combine 1 cup each chocolate and coffee ice cream, 3 tablespoons malted milk powder, 2 tablespoons milk, and 1/4 cup chocolate chips.

31. With Nutella. In a blender, combine 500 ml of vanilla ice cream, 1/2 cup of Nutella and 1/4 cup of milk.

We recommend 32. Mocha with Nutella. In a blender, combine 1 cup vanilla ice cream, 1/2 cup each chocolate and coffee ice cream, 1/4 cup each milk and Nutella, and 2 teaspoons chocolate syrup.

33. With olive oil. Combine 500 ml of vanilla ice cream, 1/4 cup of milk, and 2 tablespoons of extra virgin olive oil in a blender. Sprinkle with flaky sea salt.

34. With olive oil and almonds. Make olive oil smoothies (No. 33), using almond milk instead of regular milk. Sprinkle with toasted almonds.


35. With black raspberries. In a blender, combine 500 ml of black raspberry ice cream, 1/4 cup each raspberries and sparkling water, and 1 teaspoon of lemon juice. Garnish with whipped cream.


36. With dates. Simmer 1/2 cup chopped dates in 1 cup water until soft; drain and cool. Blend in a blender with 500 ml vanilla frozen yogurt, 1/4 cup sour milk or kefir, and 2 teaspoons lemon juice.


37. Coconut with hot chocolate. Make the chocolate sauce: Microwave 1/2 cup chopped dark chocolate, 1/4 cup each heavy cream and condensed milk, stirring frequently until the chocolate is melted. Combine 500 ml in a blender. coconut ice cream and 1/4 cup milk; layer in glasses, alternating with hot chocolate. Sprinkle with toasted coconut.


38. "Spumoni". Make the hot chocolate sauce from recipe #37. Simmer 1 cup halved pitted cherries with 2 tablespoons each of sugar and lemon juice until syrupy; let cool. Blend 500 ml of pistachio ice cream and 1/4 cup of milk in a blender; layer in glasses, alternating with hot chocolate and cherries.

39. With peanut butter candies. Make the hot chocolate sauce from recipe #37. Combine 500 ml vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla, and a pinch of salt in a blender; layer into glasses, alternating with hot chocolate and peanut butter chocolate pieces.


40. Super chocolate. Prepare the hot chocolate sauce from recipe #37; spoon 3 tablespoons into each glass. Melt 110 g of white chocolate with 2 tablespoons of milk in a saucepan over low heat, stirring constantly. Combine 1 cup of chocolate ice cream and 3 tablespoons of chocolate syrup in a blender. Layer the white chocolate mixture with the ice cream mixture into the glasses.


41. "Peach Melba" Combine 1 cup crushed raspberries with 1-2 tablespoons powdered sugar. Combine 500 ml peach ice cream and 1/4 cup milk in a blender; layer in glasses, alternating with raspberries. Sprinkle with whole raspberries.


42. Blueberry with sour milk. Simmer 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon lemon juice until syrupy; cool. Blend in a blender with 500 ml vanilla ice cream and 1/4 cup sour milk.

43. "Tiramisu". Soak 6 pcs. ladyfingers in 1/2 cup of coffee; blend and pour into glasses. In a blender, combine 1 cup each of coffee ice cream and vanilla frozen yogurt, 1 tablespoon each of milk and sweetened condensed milk; pour over the cookie and coffee mixture. Sprinkle with cocoa powder.


44. Banana-nut. In a blender, combine 1 banana, 500 ml pecan ice cream, 1/2 cup toasted pecans, 2 tbsp milk and 1/4 tsp vanilla.

45. With rum. In a blender, combine 500 ml of pecan ice cream, 3 tbsp of Butterscotch sauce, 60 ml of dark rum, a pinch of cinnamon and cloves.

46. ​​With whiskey. Make cocktails according to recipe #45, using Scotch whisky instead of rum.

47. Ginger. In a blender, combine 500 ml of vanilla ice cream, 1/4 cup of milk, 1/4 teaspoon of cinnamon and a pinch of salt with 1/3 cup of gingerbread cookie paste (or 6 crumbled gingersnaps). gingerbread cookies, soaked in 1/4 cup of milk).

48. With red beans and tapioca. In a blender, combine 500 ml of vanilla ice cream, 1/2 cup of canned adzuki beans (Asian red beans), 1/4 cup of milk, and 2 teaspoons of lemon juice. Place 1/4 cup of cooked large tapioca pearls in each glass and top with the ice cream mixture.

49. With sesame. Soak 2 tablespoons of ground toasted sesame seeds in 1/4 cup of hot milk for 30 minutes. Blend with 500 ml of vanilla ice cream and 1/2 teaspoon of sesame oil.

50. "Açai Boost" In a blender, combine 1 cup vanilla frozen yogurt, 1/2 cup frozen blueberries, 1/2 banana, 1/4 cup acai berry juice, and 2 tablespoons protein powder.







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