50 MILKSHAKE RECIPES

*1 pint is ongeveer 500ml*

Each recipe makes 2 milkshakes.
1. Vanilla: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a
pinch of salt.
2. Toasted Marshmallow: Broil 8 marshmallows on foil, turning, until browned. Make
Vanilla Milkshakes (No. 1), adding 6 of the toasted marshmallows. Top with the
remaining marshmallows.
3. Smores: Broil 8 marshmallows on foil, turning, until browned. Blend 1 pint
chocolate ice cream, 1/4 cup milk, 1 teaspoon vanilla, a pinch of salt and 6 of the
toasted marshmallows. Top with crushed graham crackers and the remaining
toasted marshmallows.
4. Fig and Port: Simmer 1 cup port and 1/3 cup chopped dried figs until the liquid is
reduced by half; cool, then blend with 1 tablespoon port. Make Vanilla Milkshakes
(No. 1); layer in glasses with the port mixture.
5. Strawberry: Blend 1 pint strawberry ice cream, 1 cup strawberries and 1/4 cup
milk.
6. Mixed Berry: Make Strawberry Milkshakes (No. 5), replacing the strawberries with
1/2 cup each raspberries and blueberries.
7. Strawberry-Rhubarb: Simmer 1 1/2 cups sliced rhubarb, 2 tablespoons each sugar
and water, and 1/4 teaspoon orange zest until soft; cool. Blend with 1/2 cup milk
and 1 pint strawberry ice cream.
8. Chocolate Blend: 1 pint chocolate ice cream, 1/4 cup cream and 3 tablespoons
chocolate syrup.
9. Corn Cereal: Steep 1 1/2 cups sweetened corn cereal (such as Capn Crunch) in 1
1/2 cups hot milk, 30 minutes. Strain and freeze in an ice cube tray. Blend the frozen
milk cubes with 1 pint vanilla ice cream and 1 cup cereal. Top with more cereal.
10. Chocolate-Banana: Blend 1 pint chocolate ice cream, 2 frozen bananas and 1/4
cup chocolate milk.
11. Peanut ButterBanana: Make Chocolate-Banana Milkshakes (No. 10), adding 1/2
cup peanut butter.
12. Boozy Banana: Make Chocolate-Banana Milkshakes (No. 10), adding 2
tablespoons rum.
13. Lemon Meringue: Blend 1 cup each lemon sorbet and vanilla frozen yogurt, 1/4
cup milk and 2 tablespoons jarred lemon curd; pour into glasses. Beat 2 egg whites
and 2 tablespoons superfine sugar until stiff. Spoon onto the shakes and brown with
a kitchen torch.
14. Raspberry Pavlova: Make Lemon Meringue Milkshakes (No. 13), replacing the
lemon sorbet with raspberry sorbet and the lemon curd with 1/2 cup raspberries.
15. Key Lime: Blend 1 pint vanilla frozen yogurt, 1/2 cup milk, and the zest and juice
of 6 Key limes.
16. Pina Colada: Blend 1 pint vanilla frozen yogurt, 1 cup frozen pineapple chunks, 1
tablespoon cream of coconut and 2 ounces dark rum. Garnish with pineapple.
17. Coconut Tres Leches: Blend 1 pint vanilla ice cream and 2 tablespoons each
sweetened condensed milk and cream of coconut. Stir in 1/2 cup toasted pound
cake cubes. Top with toasted shredded coconut.
18. Maple-Walnut Blend: 1 pint vanilla ice cream, 1/2 cup milk and 2 tablespoons
maple syrup. Put jarred walnuts in syrup in each glass and top with the ice cream
mixture.
19. Mango-Yogurt: Blend 1 pint mango sorbet, 1 chopped mango and 2/3 cup plain
kefir or yogurt. Top with chopped mango.
20. Mint Julep: Blend 1 cup each mint ice cream and vanilla frozen yogurt with 2
ounces bourbon. Top with mint leaves.
21. Mexican Chocolate: Blend 1 pint chocolate ice cream, 2 tablespoons milk, 1
tablespoon sweetened condensed milk and 1/4 teaspoon cinnamon. Top with
turbinado sugar.
22. Mexican Vanilla: Boil 2 cups milk, 1/4 cup masa harina (instant corn flour), 2
teaspoons brown sugar and a pinch of cinnamon, whisking, until thick; chill. Blend
with 1 pint vanilla ice cream.
23. Cookies and Cream: Soak 1 cup chocolate wafer cookies in 1/4 cup milk until
soft. Blend with 1 pint vanilla ice cream. Top with more cookies.
24. Mint Cookies and Cream: Make Cookies and Cream Milkshakes (No. 23),
replacing the vanilla ice cream with mintchocolate chip ice cream.
25. Pumpkin Pie: Melt 1/2 stick salted butter and toss with 1 cup crumbled graham
crackers in a baking dish; bake at 350 degrees F, 8 minutes. Cool. Blend 1 pint
pumpkin ice cream and 1/2 cup milk. Top with the graham cracker crumble.
26. Cannoli Blend: 2 cups ricotta, 1 pint vanilla frozen yogurt, 1/4 cup each milk and
confectioners sugar, 2 tablespoons chopped candied orange peel and a dash of
cinnamon. Top with chocolate chips.
27. ChocolatePeanut Butter: Blend 1 pint chocolate ice cream and 1/2 cup each
peanut butter and milk. Top with chopped honey-roasted peanuts.
28. Chocolate-Cashew: Make ChocolatePeanut Butter Milkshakes (No. 27), replacing
the peanut butter with cashew butter. Top with chopped salted cashews.
29. Mocha: Blend 1 cup each chocolate ice cream and coffee ice cream, 2
tablespoons milk and 1 tablespoon chocolate syrup.
30. Malted Mocha Chip: Blend 1 cup each chocolate ice cream and coffee ice cream,
3 tablespoons malted milk powder, 2 tablespoons milk and 1/4 cup chocolate chips.
31. Nutella: Blend 1 pint vanilla ice cream, 1/2 cup Nutella and 1/4 cup milk.
32. Mocha-Hazelnut: Blend 1 cup vanilla ice cream, 1/2 cup each chocolate ice
cream and coffee ice cream, 1/4 cup each milk and Nutella, and 2 teaspoons
chocolate syrup.
33. Olive Oil: Blend 1 pint vanilla ice cream, 1/4 cup milk and 2 tablespoons extra-
virgin olive oil. Top with flaky sea salt.
34. Olive OilAlmond: Make Olive Oil Milkshakes (No. 33), replacing the milk with
almond milk. Top with chopped toasted almonds.
35. Black Raspberry: Blend 1 pint black raspberry ice cream, 1/4 cup each
raspberries and seltzer, and 1 teaspoon lemon juice. Top with whipped cream.
36. Date: Simmer 1/2 cup chopped dates in 1 cup water until soft; drain and cool.
Blend with 1 pint vanilla frozen yogurt, 1/4 cup buttermilk and 2 teaspoons lemon
juice.
37. CoconutHot Fudge: Make hot fudge: Microwave 1/2 cup finely chopped
bittersweet chocolate and 1/4 cup each cream and sweetened condensed milk,
stirring frequently, until melted. Blend 1 pint coconut ice cream and 1/4 cup milk;
layer in glasses with the hot fudge. Top with toasted shaved coconut.
38. Spumoni: Make the hot fudge from CoconutHot Fudge Milkshakes (No. 37).
Cook 1 cup halved pitted cherries and 2 tablespoons each sugar and lemon juice
until syrupy; cool. Blend 1 pint pistachio ice cream and 1/4 cup milk; layer in glasses
with the hot fudge and cherries.
39. Peanut Butter Cup: Make the hot fudge from CoconutHot Fudge Milkshakes (No.
37). Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of
salt; layer in glasses with the hot fudge and chopped chocolatepeanut butter cups.
40. Triple Chocolate Stripe: Make the hot fudge for CoconutHot Fudge Milkshakes
(No. 37); add 3 tablespoons to each glass. Melt 4 ounces white chocolate with 2
tablespoons milk in a saucepan over low heat, whisking. Blend 1 cup chocolate ice
cream and 3 tablespoons chocolate syrup. Layer the white chocolate and ice cream
mixtures in the glasses.
41. Peach Melba Stir 1 cup crushed raspberries and 1 to 2 tablespoons
confectioners sugar. Blend 1 pint peach ice cream and 1/4 cup milk; layer in glasses
with the raspberry mixture. Top with whole raspberries.
42. Blueberry-Buttermilk: Simmer 1 cup blueberries, 2 tablespoons sugar and 1
tablespoon lemon juice until syrupy; cool. Blend with 1 pint vanilla ice cream and
1/4 cup buttermilk.
43. Tiramisu: Soak 6 ladyfinger cookies in 1/2 cup coffee; blend and pour into
glasses. Blend 1 cup each coffee ice cream and vanilla frozen yogurt with 1
tablespoon each milk and sweetened condensed milk; pour over the coffee-
ladyfinger mixture. Dust with cocoa powder.
44. Banana-Nut: Blend 1 banana,1 pint butter pecan ice cream, 1/2 cup toasted
pecans, 2 tablespoons milk and 1/4 teaspoon vanilla.
45. Butter-Rum: Blend 1 pint butter pecan ice cream, 3 tablespoons butterscotch
sauce, 2 ounces dark rum and a pinch each of cinnamon and cloves.
46. Butterscotch: Make Butter-Rum Milkshakes (No. 45), replacing the rum with
scotch.
47. Ginger-Spice: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1/4 teaspoon
cinnamon and a pinch of salt with 1/3 cup Speculoos ginger cookie spread (or 6
crushed gingersnaps soaked in 1/4 cup milk).
48. Red BeanTapioca: Blend 1 pint vanilla ice cream, 1/2 cup canned azuki beans
(Asian red beans), 1/4 cup milk and 2 teaspoons lemon juice. Place 1/4 cup cooked
large pearl tapioca in each glass and top with the ice cream mixture.
49. Sesame: Steep 2 tablespoons ground toasted sesame seeds in 1/4 cup hot milk,
30 minutes. Blend with 1 pint vanilla ice cream and 1/2 teaspoon sesame oil.
50. Acai Boost: Blend 1 cup vanilla frozen yogurt, 1/2 cup frozen blueberries, 1/2
banana, 1/4 cup acai juice and 2 tablespoons protein powder.
Photographs by Levi Brown 2015 Television Food Network, G.P. All Rights
Reserved Posted by Suenell Liebenberg