Best Vanilla Milkshake Recipes

VANILLA MILKSHAKE I

Steps:

• In a blender, combine ice cream, milk and vanilla extract. Blend until smooth. Pour into glasses and serve.

BASIC VANILLA MILKSHAKE

Steps:

• In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.

MALTED VANILLA MILKSHAKE

Steps:

• Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
• For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
• For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the vanilla ice cream and blend on high until creamy and thick, pushing the mixture down as needed, 20 to 25 seconds.
• Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.

VANILLA MILKSHAKE

Steps:

• Blitz the ice cream, milk and vanilla extract in a blender until combined and creamy. Pour into a large jug.
• Dip the rims of four glasses in the melted white chocolate, then some sprinkles, if you like. Leave to set slightly, then divide the milkshake between the glasses. You can customise your shake with different toppings, such as mini cookies, marshmallows, pretzels, sweets and squirty cream.

VANILLA CARAMEL BOURBON MILKSHAKE

Steps:

• Combine the milk and 1/3 cup of the Vanilla Bourbon Caramel Sauce in a blender and blend until combined. Add the ice cream and blend until smooth.
• Drizzle some of the remaining caramel sauce into a glass in a decorative pattern. Pour in the milkshake, top with a dollop of whipped cream, and drizzle with more caramel sauce.
• Put the cream in a small saucepan, add the vanilla pod and seeds and bring to a simmer. Remove from the heat, cover and let steep while you make the caramel.
• Combine the sugar and 1/4 cup cold water in a medium saucepan over medium-high heat; stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, 10 to 12 minutes.
• Remove the vanilla pod from the cream and slowly whisk the warm cream and the bourbon into the caramel. Continue simmering the mixture until smooth, another 2 to 3 minutes. Remove from the heat and whisk in the butter and salt, whisking until smooth. Transfer to a bowl and let cool for 10 minutes.

EXTREME VANILLA MALTED MILKSHAKE

Steps:

• Place the milk, vanilla and malted milk balls in the blender and blend until combined; add in the ice cream and blend until smooth and thickened (adjust the milk for a thinner consistancy).
• If desired add in some confectioners sugar to sweeten.

VANILLA MILKSHAKE PAULA DEEN

Steps:

• Using a blender, blend all ingredients together until smooth.
• Serve in glasses with a straw.

OREO® VANILLA MILKSHAKE

Steps:

• Blend ice cream, milk, vanilla extract, and chocolate sandwich cookies in a blender until smooth. Pour into 2 glasses and top with whipped cream.

VANILLA MILKSHAKE III

Steps:

• In a blender, combine milk, ice cream and ice. Blend until smooth. Pour into glasses and top with whipped cream.

BANANA VANILLA MILKSHAKE

Steps:

• Blend it until it's all smooth.
• Serve right away.

EASY VANILLA MILKSHAKE

Steps:

• Pour all of the ingredients into a blender.
• Blend for 30 seconds, or until it's the way you like it.
• Pour into a cup and enjoy.

VANILLA MILKSHAKE V

Steps:

• In a blender, combine ice cream, milk, vanilla and sugar. Blend until smooth. Pour into glasses and serve.

VANILLA MILKSHAKE

Steps:

• put your ice cream in a blender and whiz for a few seconds
• add the milk and whiz till you like it

KITTENCAL'S CREAMY VANILLA MILKSHAKE

Steps:

• In a blender combine all ingredients starting with 2 tablespoons sugar.
• Blend until smooth.
• Pour into a tall chilled glass.
• Top with whipped cream and a cherry if desired.

FAT-FREE/LOW-FAT VANILLA MILKSHAKE!

Steps:

• In a blender, combine all ingredients and blend until smooth. You could also add in coffe syrup or chocolate syrup to change it up!

VANILLA PEAR MILKSHAKE

Steps:

• ***Add more ice cream or reduce the amount of milk to thicken the shake to desired thickness. Also, if you do not like pears, don't be afraid to switch it for something such as a banana or another fruit.
• Chop the pear into quarter-sized pieces.
• Add pear, ice cream, milk, and vanilla into blender.
• Blend ingredients on low for 30-60 seconds.
• Serve *You can also try serving this shake in a frosted glass for extended clill.
• Enjoy :).

SPIKED FRENCH VANILLA MALTED MILKSHAKE

Steps:

• Puree the milk and malt powder in a blender. Add the ice cream and liqueur. Blend until smooth and desired consistency is reached. Swirl around some Raspberry Liqueur Coulis on the inside of each glass. Pour the shake into each glass. Garnish with a dusting of malt powder and a couple raspberries. Do not operate heavy machinery while enjoying this malt.
• Add 1/4 cup water, the raspberries, sugar and lemon zest in a small saucepan. Bring to a boil and cook down, about 10 minutes. Remove the saucepan from the heat and cool. Puree the mixture in a blender and strain into a small bowl, discarding any solids. Add the liqueur and mix to incorporate.

SIMPLE VANILLA MILKSHAKE

Steps:

• Blend ice cream, milk, and ice in a blender until smooth.
• Optionally serve with whipped cream.

PEPPERMINT VANILLA MILKSHAKE

Steps:

• Blend icecream, milk, and extracts into blender.
• As soon as it turns into one liquid, stop blending.
• Optional: Garnish with either crushed candycane, mint leaves, or vanilla bean.

VANILLA BEAN MILKSHAKE

Steps:

• Combine the milk and vanilla bean seeds in a blender and blend until combined, about 5 seconds. Add the ice cream and blend until smooth, about 10 seconds.
• ADULTS
• Add 1 ounce (2 tablespoons) bourbon to the blender when you add the milk.
• SPICED VANILLA BEAN MILKSHAKE
• Add 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg.
• VANILLA BEAN-CARAMEL MILKSHAKE
• Decrease the milk to 1/4 cup and add 1/4 cup Caramel Sauce (page 153).