The Perfect Milkshake

This unexpected summer of no travel also means no Sundae School, so the only way to console myself is by making milkshakes at home. My criteria? A perfect milkshake is thick enough for a spoon to stand in but still drinkable. Any mix-ins should still be in little pieces, and there should be a really pure ice cream flavor that’s not diluted with milk.

After much experimentation eagerly embraced by my 7-year-old daughter, I’ve come up with the way to make the absolute best milkshake at home. Yes, it’s just ice cream and milk, but a few tiny tips will help you make milkshakes that taste just as good as the ones you usually order — even if it’s without the excitement of going to the ice cream parlor.

Thick & Creamy Blender Milkshakes

Unless you’re a milkshake fanatic, you probably don’t have a classic milkshake or drink machine (the small appliance with a wand that sticks down into a metal cup). These machines do an excellent job of gently churning ice cream and milk together without pulverizing any mix-ins like cookies or fruit, but not having one shouldn’t stop you from making milkshakes. A regular blender can work just as well if you keep a few things in mind.