Classic Vanilla Bean Milkshake
A thick, creamy diner-style milkshake made with vanilla bean paste and premium vanilla ice cream.
- Prep
- 5min
- Total
- 5min
- Serves
- 2
- Calories
- 460per serving, est.
By Time for Burgers, updated
Vanilla bean paste is what gives this shake its black specks and a rounder vanilla taste than extract. With only four main ingredients, the ice cream matters most: premium brands usually contain less air, so the shake comes out thicker and creamier.
Blend for 30 to 45 seconds on high and no longer. Every extra second warms the ice cream, and a thin shake can't be fixed without adding more. It should be thick but pourable, slow to rise up a straw. Leave out the sugar if your ice cream is already very sweet.
Classic Vanilla Bean Milkshake
Prep 5 min, total 5 min. About 460 calories per serving.
timeforburgers.com/recipes/classic-vanilla-bean-milkshake
Serves 2.
Ingredients
Instructions
Tap a step to keep your place.
Add 2 cups vanilla ice cream, ½ cup whole milk, 2 tsp vanilla bean paste, and ½ oz sugar to a blender.
Blend on high speed for 30-45 seconds until smooth and creamy, stopping to scrape down sides if needed.
Check consistency: the shake should be thick but pourable. Add more milk if too thick, or more ice cream if too thin.
Pour into 2 chilled glasses, top with whipped cream and vanilla bean pod pieces if desired, and serve with a thick straw.
Tips
- Let the ice cream sit out for about 5 minutes before scooping. Slightly softened ice cream blends quickly, so the motor doesn't run long enough to warm the shake.
- Pour the milk in first so the blades spin freely, then add the ice cream, paste and sugar on top.
- Adjust in small steps: a tablespoon of milk to thin, or one more scoop of ice cream to thicken, with a 5-second blend after each.
- Chill the glasses in the freezer for 10 minutes so the shake stays thick to the last sip.
Substitutions
- Vanilla extract instead of paste: use the same 2 teaspoons (10 ml). The taste is close, without the specks.
- Seeds from half a vanilla bean instead of paste: split it lengthwise and scrape the seeds into the milk.
- Malted shake: add 2 tablespoons of malted milk powder before blending.
- Dairy-free: use a dairy-free vanilla ice cream and oat milk, which is creamier than most plant milks.
Make ahead & storage
Serve immediately, since a milkshake loses its texture within minutes. Leftovers can be frozen in a covered cup and re-blended with a splash of milk.
