How to make a thick, smooth ice cream milkshake at home: You can still make one without a blender

Update: The content was reviewed against the reference sources listed at the end of the article at the time of editing. Information that may vary depending on the product, equipment or food safety guidance should be checked again before use.

What does a thick, smooth milkshake depend on?

How to make a milkshake at home is suitable for anyone who wants to mix their own cold drink, try new flavours or prepare ideas for a drinks menu. A thick, smooth texture depends greatly on the ratio of ice cream to milk and how the ice cream is handled before mixing.

According to the Food Network guide, an easy ratio to start with is 1 cup of ice cream to 1/4 cup of milk. This starting ratio helps home mixologists control the thickness before adding other ingredients.

The ice cream should be taken out of the freezer 10–15 minutes beforehand. You can also chill the glass in the freezer for the same length of time to keep the drink cold when poured. When making a milkshake, it is best to start with the correct amount of milk rather than adding a lot of milk straight away.

For a glass of thick, smooth ice-cream milkshake, control the ice cream and milk base first, then adjust the flavour with mix-ins or toppings.

Ingredients and equipment to prepare

Ingredients

• 1 cup of ice cream.
• 1/4 cup of milk.
• Optional mix-ins such as syrup, fruit, nut butter or biscuits.
• Optional toppings such as whipped cream, biscuit crumbs, sprinkles, drizzled syrup or grated chocolate.

The mix-ins and toppings above are options suggested in the reference source. The source does not specify quantities for each type, so treat them as customisable additions to suit your taste, not essential ingredients in the recipe.

Equipment

• A blender or hand blender, if available.
• A large bowl or wide-mouthed measuring jug when using a hand blender.
• A jar with a tight-fitting lid, a spoon and a whisk for manual mixing.
• Serving glasses.

How to make a milkshake with a blender

1. Take the ice cream out of the freezer 10–15 minutes beforehand to soften it. If you want the drink to stay cold for longer when served, place the glass in the freezer for the same length of time.
2. Measure 1 cup of ice cream and 1/4 cup of milk. Measuring them separately gives you better control over the texture than estimating by eye.
3. Add the milk and ice cream to the blender, then blend until smooth.
4. Add mix-ins if desired and blend again until evenly combined. Crunchy ingredients such as biscuits or chocolate pieces can be added at the end to retain some chewiness.
5. Pour the milkshake into the chilled glass, add toppings and serve immediately.

The key tip when learning how to make a milkshake: start with a ratio of 1 cup of ice cream to 1/4 cup of milk. If you increase the amount of milk at the outset, the milkshake may not reach the desired thickness; mix-ins should be added after the ice cream and milk have combined.

How to make a milkshake without a blender

Method 1: Use a hand blender

Add the softened ice cream and milk to a large bowl or wide-mouthed measuring jug, then use a hand blender to mix until smooth. This is one way to make a milkshake without a jug blender that is mentioned directly in the reference source.

Method 2: Use a spoon or whisk

Add the softened ice cream and milk to a bowl, then mix by hand with a spoon or whisk until combined. This method requires more thorough mixing, so keep to the initial ratio and avoid adding more milk before checking the texture.

Method 3: Use a lidded jar

Add the softened ice cream and milk to a lidded jar, use a spoon to press the ice cream down, then seal the jar and shake vigorously to mix. Leave enough room for the mixture to move around inside the jar, and check that the lid is firmly closed before shaking.

Whatever method you use, softening the ice cream remains important. The reference source does not provide a fixed shaking or mixing time for each piece of equipment, so it should not be treated as a compulsory figure.

Mix-in and topping suggestions

Once the basic milkshake is smooth, you can create many versions with syrup, fruit, nut butter, biscuits, chocolate pieces, cinnamon, mint, coffee or cocoa powder. For crunchy ingredients, add them at the end of the mixing process if you want to retain the contrast in texture.

Toppings can include whipped cream, sprinkles, cherries, biscuit sticks, drizzled syrup, sprinkled spices, grated chocolate or biscuit crumbs. If you would like to explore more ways to choose an ice cream base for drinks at home or develop a menu, you can view Gelato Pro ice cream and Baby Boss Gelato products.

Common mistakes when making a milkshake

Problem	Possible cause	Recommended solution
Milkshake is too thin	Adding more milk than the starting ratio.	Start with a ratio of 1 cup of ice cream to 1/4 cup of milk; only add other ingredients after the base has combined.
Difficult to mix with manual equipment	The ice cream is too hard.	Take the ice cream out 10–15 minutes beforehand to soften it.
The drink quickly loses its chill when poured	The glass has not been chilled beforehand.	Place the glass in the freezer while waiting for the ice cream to soften.
The crunchy mix-ins are too finely broken up	They were added and blended for too long.	Add the crunchy ingredients at the end of the mixing process.

The table above distinguishes between technical tips stated in the source and practical inferences based on the preparation method. This is an operating guide for preparing a milkshake at home, not a mandatory standard for every type of ice cream, milk or equipment.

Storage and when to enjoy it

The accepted source recommends pouring the milkshake into a glass and consuming it immediately after preparation. The source does not provide storage times, shelf life or instructions for maintaining the texture in the refrigerator, so Baby Boss does not give a storage duration for this recipe.

If preparing it at home, make an amount suitable for immediate consumption and prioritise enjoying it straight after preparation. Safe food-handling principles should be applied in accordance with guidance appropriate to the type of ingredients you use. You can also refer to Five Keys to Safer Food by WHO; this article does not replace professional food safety guidance.

Milkshake preparation summary

• Soften the ice cream for 10–15 minutes beforehand and chill the glass if you want to serve it colder.
• Start with a ratio of 1 cup of ice cream to 1/4 cup of milk.
• You can use a blender, hand blender, spoon, whisk or lidded jar.
• Add the mix-ins after the ice cream and milk base have blended together; add crunchy ingredients at the end if you want to retain their texture.
• Consume immediately after preparation, as the source does not confirm a storage time.

If you are developing a drinks menu for an F&B business or want to develop an ice cream retail model, also refer to Preparation Guide and Gelato Setup Consultancy from Baby Boss.

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