Let’s agree if we are going to have a bikini-killing milkshake, it better be worth it! That means I want the perfect milkshake—one that’s not icy and not so thin that it resembles flavored milk.
So here’s my perfect milkshake: creamy smooth and thick enough to layer with some goodies. See, it’s all about the texture! The taste is pretty hard to mess up—nearly impossible—that is unless you get all Frankenstein on it and add in crazy stuff.You know, crazy stuff like flaxseed, amino acids, chia seeds or anything else that belongs in a smoothie.
Milkshakes are supposed to be indulgent, so please, don’t go slipp’n stuff in my drink! Of course, that is, unless you are crushing cookies, chopping candy or drizzling chocolate & caramel sauces into it. If so, then those are otherwise known as add-ins.
Now that I’ve clarified the standard, let’s do this:
- Start with softened ice cream. By softened, I mean it should be easy to scoop, maybe the ice cream even collects into an almost melt-y state at the edges of the scoop. If you are muscling your way through the carton to get a scoop—it’s not ready. And definitely never go from freezer to blender or you’ll most likely end up with a lumpy milkshake or one that’s too thin from adding in milk to work through the lumps.
- Speaking of blenders, don’t use one. If you have narrow long whisk, use that. Of course if you have one of these, skip this whole post, you are already making the perfect milkshake. If you don’t have one of the said machines, stay with me.
- Now drop two scoops of ice cream in a tall cup, add in one cup of whole milk (sure you can use low-fat, but what’s a few more calories when it adds so much more body). Take that whisk and start pumping it up and down and in a circular motion. The idea is to not only blend the milk and ice cream into one, but to work some air into it to make it creamy.
There you have it—how to make the perfect milkshake requires a little manual labor, but hand-blended milkshakes are the best!
For this Mochaccino I chopped up one of my favorite cookies for the add-in: Hazelnut Piroulines and layered it between some ice cream.
Yield: 1 Serving
- 1 3 oz. scoop vanilla ice cream scoop
- 2 3oz. scoop mocha swirl or coffee ice cream
- 1 1/2 cup whole milk
- 6 Pirouline cookies
- In one glass use a whisk and hand blend vanilla ice cream with 1/2 cup of milk by pumping the whisk up and down and in a circular motion. In another glass hand blend mocha ice cream with remaining milk.
- To assemble: Start with vanilla ice cream at the bottom of the glass, layer with Pirouline cookies and mocha ice cream. Continue to layer until serving glass is full. Optional: Garnish with whipped cream and maraschino cherry.