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 determines a thick and smooth milkshake?

Making a milkshake at home is suitable for anyone who wants to prepare a cold drink, try new flavours or develop ideas for a drinks menu. A thick and smooth texture depends largely on the ratio of ice cream to milk and how the ice cream is prepared before mixing.

According to the Food Network guide, an easy ratio to start with is 1 cup ice cream to 1/4 cup milk. This starting ratio helps home makers 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 amount 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 large amount straight away.

For a thick and 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 ice cream.
• 1/4 cup 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 exact quantities for each type, so consider them customisable additions based on personal taste rather than essential ingredients.

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 if mixing by hand.
• Serving glasses.

How to make a milkshake using 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 amount of time.
2. Measure 1 cup ice cream and 1/4 cup milk. Measuring them separately gives you better control over the texture than estimating by eye.
3. Place the milk and ice cream in the blender, then blend until smooth.
4. Add mix-ins if desired and blend until they are incorporated to your preferred level. 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 ice cream to 1/4 cup milk. If you increase the amount of milk at the start, the milkshake may not reach the desired thickness; mix-ins should be added after the ice cream and milk have been blended together.

How to make a milkshake without a blender

Method 1: Using a hand blender

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

Method 2: Using a spoon or whisk

Place the softened ice cream and milk in 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: Using a lidded jar

Place the softened ice cream and milk in 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 inside the jar, and check that the lid is securely closed before shaking.

Whichever 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 this should not be treated as a mandatory figure.

Mix-in and topping suggestions

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

Toppings may 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	More milk was added than the starting ratio.	Start with a ratio of 1 cup ice cream to 1/4 cup milk; only add other ingredients after the base has been blended.
Difficult to mix with manual equipment	The ice cream is still too hard.	Take the ice cream out 10–15 minutes beforehand to soften it.
The drink quickly loses its chill when poured	The glass was not chilled beforehand.	Place the glass in the freezer while waiting for the ice cream to soften.
Crunchy mix-ins become too finely crushed	They were added and blended for too long.	Add crunchy ingredients at the end of the mixing process.

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

Storage and when to enjoy

The accepted source advises 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 a refrigerator, so Baby Boss does not provide a storage figure for this recipe.

If making it at home, prepare only the amount needed and enjoy it immediately after finishing. Safe food handling principles should be applied in accordance with guidance appropriate for the ingredients you use. You can also refer to the WHO’s Five Keys to Safer Food; this article does not replace professional food safety guidance.

Summary of how to make a milkshake

• 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 ice cream to 1/4 cup milk.
• You can use a blender, hand blender, spoon, whisk or lidded jar.
• Add mix-ins after the ice cream and milk base have been blended; add crunchy ingredients at the end if you want to retain their texture.
• Serve immediately after mixing because 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 sales model, explore Baby Boss’s Mixing Guide and Gelato Ice Cream Setup Consultation.

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