Skip to content
RecipesWhipped Up

American

Strawberry Milkshake

Vanilla ice cream, ripe strawberries, and cold milk blended into a thick shake. It is a diner milkshake, not a smoothie.

Prep
5 min
Cook
0 min
Total
5 min
Servings
2
Difficulty
Easy
Jump to recipe
Thick pink strawberry milkshake in a tall glass with a strawberry on the rim

Why you’ll love it

  • Ice cream is the body of the shake. Milk only loosens it.
  • Frozen berries make it icier and less sweet.
  • Blend just until smooth so it stays thick.
  • Drink it right away. It will not keep.

Ingredients

Servings2

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

View list

Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Hull the strawberries. If they are soft and sweet, you can skip the sugar.

  2. 2

    Add the ice cream, strawberries, milk, sugar, and vanilla to a blender.

  3. 3

    Blend on low, then high, just until smooth and thick. Stop before it turns watery.

  4. 4

    Pour into two cold glasses. Serve immediately.

Pro tips

  • Too thick to pour? Add another splash of milk.
  • No fresh berries? Use 1 1/2 cups frozen strawberries and skip extra ice.
  • A pinch of salt makes the strawberry taste louder.

Easy substitutions

vanilla ice cream
strawberry ice cream
milk
half and half for a richer shake

Storage and reheating

Storage

Drink it immediately. Melted shake cannot be refrozen into the same texture.

Reheating

Do not heat. If it sits and thins, blend in another scoop of ice cream.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
380
Protein
6 g
Carbs
48 g
Fat
18 g
Fiber
2 g

Budget friendly · No Cook

You might also like

Still hungry?

More in the same lane, not a random mix.

Find something else

BreakfastBreakfast & BrunchSnacks and AppetizersHealthy but Tasty

From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

Read the affiliate disclosure.

Ingredients