Milkshake recipes I’ve got to try


I recently tried this milkshake at Artcafe called ‘Islander’. It’s a mix of coconut on mango, which gives it this tropical taste. They don’t stiff you on the ice-cream like most places do and it leaves you feeling refreshed and oddly ready for a day at the beach. Well, I decided I need to try a couple of other ‘exotic’ milkshakes and not stick to the same old boring vanilla. Here are some I’m going to try:

Chocolate Chip Cookie Bailey’s Milkshakes



21/2 cups coffee ice cream
11/2 cups milk
1/2 cup irish cream liqueur
2 chocolate chip cookies (large, + 1 more to crumble on top)
6 ice cubes

What to do:

Add all ingredients to a blender and process until almost smooth, leaving some small pieces of cookie if possible. Pour in glasses and crumble more cookies on top. Serve!


Almond Joy Milkshake


1 can full fat coconut milk
3/4 – 1 1/4 cups lite canned coconut milk
6 tablespoons unsweetened shredded/flaked coconut
1/4 cup creamy almond butter
2 teaspoons unsweetened cocoa powder
4-6 medjool dates, pitted, or 3-4 tablespoons honey, agave, brown rice syrup
1 teaspoon vanilla extract
1/3 cup chopped dark chocolate, vegan if needed

What to do:

  1. Vigorously shake the can or whisk contents in a bowl until the liquid and solid are combined, then pour into an ice cube tray and freeze until solid.
  2. Once frozen, place the ice cubes, 3/4 cup lite coconut milk, coconut, almond butter, cocoa powder, dates, and vanilla in a high-powered blender. Reserve the chocolate until the end.
  3. Blend and stir/scrape the sides until fully smooth. Add more milk as needed to thin out.
  4. Add the chopped chocolate and pulse until chocolate is finely chopped throughout the smoothie, keeping some of the crunchy texture.


Strawberry Basil milkshake



6 tbs. sugar
2/3 cup dry white wine
1 cup fresh basil leaves
1/4-1/2 cup cold milk
4 medium scoops strawberry ice cream
4 medium scoops strawberry sorbet

What to do:

For the syrup:

  1. Mix the sugar and wine in a small saucepan over medium heat, swirling the pan occasionally to dissolve the sugar. Bring the mixture to a boil, reduce the heat, and simmer for 3 minutes.
  2. Off the heat, add the basil and stir to immerse in liquid. Let steep for 1 hour.
  3. Strain the syrup, pressing the basil to release all the liquid, cover, and refrigerate for at least 30 minutes (or up to 3 days).

For the shake:

  1. Place 1/4 cup of chilled basil syrup, the milk, ice cream, and sorbet in a blender and pulse several times to break up the ice cream.
  2. With the motor off, use a wooden spoon or spatula to mash the mixture down into the blender blades. Continue pulsing until the mixture is smooth. Add more milk if the mixture is too thick.
  3. Pour shake into 2 glasses and enjoy.


Bourbon Pumpkin Pie Milkshakes



2 cups vanilla ice cream
1/2 cup milk
1/4 cup cream (or half and half)
1 tbsp vanilla extract
2/3 cup pumpkin purée
1/2 tbsp pumpkin pie spice
1/3 cup graham cracker crumbs
3 ozs bourbon whiskey

What to do:

Add all ingredients to a blender and mix until combined. Rim glasses with a light coating of frosting then dip in sprinkles. Pour in shake and sprinkle cinnamon on top. Top with whipped cream if desired.


Banana Pudding Milkshake



For the Banana Milkshake Recipe:
1- 3.4 oz. box instant vanilla pudding
3 1/2 cups cold milk
8 scoops vanilla ice cream
1 cup crumbled vanilla wafer cookies
2 large bananas, roughly chopped

To Garnish:
Whipped cream
Whole vanilla wafer cookies
Fresh banana slices

What to do:

  1. Mix the instant pudding and milk in the blender. Puree until smooth.
  2. Then add the ice cream, crumbled cookies and bananas to the blender. Pulse until well combined. (You may have to work in two batches depending on the size of your blender.)
  3. Garnish with fresh whipped cream, cookies and banana slices.


Click the links (header) for more recipes. Try these out and share any spin-offs you come up with.


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