How To Make A Milkshake Without Ice Cream? 8 Ways


A milkshake can be made with just about any type of milk and any flavor of ice cream. Despite how intimidating it may seem, creating a milkshake worthy of a parlor at home is surprisingly easy to master.

What essential ingredients go into making a milkshake? Of course, ice cream and milk. However, what should you do if you have a craving for the best-frozen treat but don’t have any ice cream on hand? Naturally, you don’t use ice cream to make a milkshake. That’s actually not that difficult to do, especially if you stick to these delectably simple and fast recipes.

You can find out how to make a milkshake without ice cream by reading this article.

Gather Your Milkshake Ingredients

Even though this recipe may require a few more ingredients than the two that are required for the simplest, most traditional milkshake recipe, it is still a straightforward treat to make.

Three generous servings of these ice cream-free milkshakes can be made with just two cups of whole milk, one cup of heavy cream, three teaspoons of vanilla extract, and one cup of powdered sugar (which may also be called icing sugar or confectioner’s sugar depending on where you live), and three cups of ice cubes.

And that’s all you need for what Olayinka calls “an easy vanilla milkshake.”

Basic Milkshake Without Ice Cream

Basic Milkshake

Simply combine milk, sugar, vanilla extract, and ice cubes for the simplest no-ice-cream milkshake. If you want a super-creamy milkshake, use equal parts heavy cream and milk. The more fat there is in the milk, the creamier your milkshake will be.

You might want to thicken your milkshake with frozen banana or mixed berries if you’re using non-dairy milk that is thinner, like almond or oat milk. You can find more information on these methods below.

A basic milkshake can be made by combining 2 handfuls of ice cubes (roughly. 10 ice cubes), 2 cups of milk, 3/4 cup granulated sugar or 2 tablespoons honey, and a dash of vanilla extract in a blender. Blend until smooth.

Chocolate Milkshake Without Ice Cream

Chocolate Milkshake

We also have a milkshake without ice cream for you if you prefer chocolate to vanilla. You can turn our straightforward milkshake without ice cream into a real treat by simply adding cocoa powder.

A chocolate milkshake can be made without ice cream by combining two handfuls of ice cubes (roughly one cup). 10 ice cubes), 2 cups of milk, 3/4 cup granulated sugar or 2 tablespoons honey, and 2 tablespoons of cocoa powder in a blender. Blend until smooth.

Frozen Banana “Nice Cream” Milkshake Without Ice Cream

Banana Milkshake

Why not use frozen bananas to give a milkshake similar body and creaminess to smoothies? Leave the protein powder out of this healthy dessert and instead blend some bananas with your preferred milk (oat milk, whole milk, or almond milk will all work well). Even more, flavors are possible to add, like Nutella, chocolate, or peanut butter.

To make a frozen banana “nice cream” milkshake without ice cream: Blend two frozen bananas, two cups of milk, and either two tablespoons of honey or 3/4 cup of granulated sugar in a food processor. Blend until smooth.

Frozen Fruit Milkshake Without Ice Cream

Fruit Milkshake

For this method, use any berries you have in your freezer; strawberries, blueberries, blackberries, or a medley of different fruits will all work well. For the frozen banana milkshake, use the same template as above.

Without ice cream, combine 2 cups of frozen fruit, 2 cups of milk, and either 2 tablespoons of honey or 3/4 cup of granulated sugar in a blender. Blend until smooth.

Avocado Milkshake Without Ice Cream

Avocado Milkshake

A seriously creamy milkshake that will make you feel incredibly satisfied is what you need. The milkshake with avocado is here. Yes, the secret to this silky-smooth mixture is an avocado.

Make an avocado milkshake by combining a fair amount of ice cubes (about 4). 5 ice cubes), 2 cups of milk, a peeled and cubed avocado, and 2 tablespoons of honey in a blender. Blend until smooth.

Greek Yogurt Milkshake Without Ice Cream

Greek Yogurt Milkshake

For those who don’t like their desserts to be overly sweet, this Greek yogurt milkshake is the ideal treatment because it is more tangy than sweet.

Greek yogurt provides the thickness of ice cream in this milkshake in place of the latter. To make this milkshake even more flavorful, we like to include a handful of finely chopped strawberries or two tablespoons of cocoa powder.

Greek yogurt milkshake recipe: Mix 2 handfuls (or about 8 ice cubes) with Greek yogurt. 10 ice cubes), 1 cup of Blender with Greek yogurt, 1 cup milk, and 2 tablespoons honey. Blend until smooth.

Milkshakes With Egg Yolks

Milkshakes With Egg Yolks

Even though a milkshake without ice cream can still be delicious, giving it a thickener like egg yolk will greatly enhance its texture and give it a more authentic milkshake flavor. Since raw egg yolks give smoothies a milkshake-like texture, Elizabeth from enjoys adding them to her recipes.

Using raw eggs might cause a foodborne illness, hold on a second. Unbelievably small as it may be, there is always that risk. Cooking egg yolks is advised when using them in dishes like Hollandaise sauce, mayonnaise, cold souffle, chiffons, and mousses.

For milkshakes, use the same advice. The milkshake recipe must call for at least 2 tablespoons of milk per yolk in order to cook the yolks. Eggs will become scrambled if there is less liquid. In a medium-sized saucepan, combine the egg yolks and milk to make the egg yolks.

Cook the mixture in a heavy saucepan over low heat until it bubbles, coats a metal spoon, or reaches 160 degrees Fahrenheit. To quickly cool the mixture, pour it into a bowl that is submerged in ice water.

The yolks and 1/4 cup of milk should be combined in a medium saucepan. The mixture should be heated to a temperature of 160F while whisking constantly. Remove from heat, then pour into a bowl that is submerged in ice water to cool.

Ice cubes, white sugar, and the remaining milk should all be thoroughly blended.

Milkshakes With Custard

Milkshakes With Custard

Making a milkshake without ice cream doesn’t have to be difficult if you have the time and are willing to put in a little extra work. Your milkshake will taste just like a regular milkshake. You must make your own ice cream to achieve that.

Nearly, since we won’t be using an ice cream maker to freeze the custard base we’ll be making. All that is left is the custard’s flavor and texture. After all, all of the freezing work done by the ice cream maker will be undone once the ice cream and milk are blended in a blender. You will essentially be returning from ice cream to custard.

By the way, because egg yolks have emulsifying properties, custard-based ice creams typically have a richer and smoother texture. The custard will therefore greatly enhance the texture of the milkshake when added.

To hasten the custard’s cooling, make an ice bath before you begin. So that the ice cubes are just floating, add enough water to a larger bowl to hold the ice. Within the larger bowl, put the smaller bowl. After that, place a strainer over the smaller bowl.

In a medium-sized saucepan over the stove, warm the milk and sugar. The egg yolks should be combined in a separate bowl.

Removing the saucepan from heat when the milk becomes steaming hot is necessary. Pour the hot milk over the egg yolks with a ladle while continuously whisking. If you pour too quickly, the eggs will be scrambled. Back into the saucepan, scrape the mixture. Cook with constant stirring until the mixture coats a spatula or reaches 170°F–175°F internally.

Limit the temperature increase to 185F. If you do, the egg yolks will curdle and the final product will have a grainy texture. Occasionally, using a hand blender might be able to save it, but it’s preferable to avoid having to do that.

In the chilled bowl that is sitting over the ice bath, pour the mixture through the strainer. Keep stirring for about 5-7 minutes, or until the mixture has cooled.

The majority of recipes for ice cream with a custard base instruct you to mix warm custard with cold cream. This won’t have any negative effects and will help to stop the cooking and speed up the cooling.

Leave a Reply

Your email address will not be published.