Vanilla Milkshake
A sweet and creamy cocktail ∙ Blend ∙ 4 min ∙
The Vanilla Milkshake is a blended non-alcoholic drink of vanilla ice cream, cream, milk, and vanilla syrup, served thick and cold.
Ingredients
1
Servings
Instructions for 1 serving
- Pre-chill a glass
- Blend all ingredients: Vanilla ice cream 100 gSingle cream/half-and-half 100 mlMilk 50 mlVanilla syrup 20 ml
- Pour into the glass
Tips
- Use ice cream straight from the freezer, not softened, to keep the shake thick rather than runny.
History
The vanilla milkshake traces back to the general history of the American milkshake rather than a separate origin story of its own. The term "milkshake" first appeared in print in 1885, when it described an alcoholic concoction of eggs, cream, and whiskey served as a tonic. By 1900 the word had shifted to mean a wholesome drink made with chocolate, strawberry, or vanilla syrup, and in the early 1900s customers began asking for it with ice cream added.
A key step came from Ivar "Pop" Coulson, an employee at a Walgreens drugstore in Chicago. In 1922 he dropped scoops of vanilla ice cream into the store's standard malted milk drink of milk, chocolate syrup, and malt powder, thickening it into the modern shake. The result, marketed by the Walgreen drugstore chain, helped popularize the ice cream milkshake nationwide and, together with the spread of electric blenders later in the 1920s and malt shops in the 1930s, established the format still used for vanilla milkshakes today.
FAQ
What do you need to make a vanilla milkshake?
100 g vanilla ice cream, 100 ml single cream (half-and-half), 50 ml milk, and 20 ml vanilla syrup, plus a blender.
How is a vanilla milkshake made?
Blend the vanilla ice cream, cream, milk, and vanilla syrup together, then pour into a pre-chilled glass. Chilling the glass first keeps the shake from thinning out before serving.
Is a vanilla milkshake just ice cream and milk?
No. This recipe adds single cream (or half-and-half) and vanilla syrup to the ice cream and milk. The cream makes it noticeably thicker and richer than a plain ice-cream-and-milk shake.
What is the secret to a good milkshake?
Plenty of ice cream and only a little milk. This recipe uses more ice cream and more cream than milk, which keeps it spoon-thick. Use ice cream straight from the freezer and blend only until smooth, so the shake doesn't warm up and turn runny.