Red Meat Allergy Friendly Vanilla Milkshake
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Learn more →Ingredients
2 servings
- 3 cups vanilla ice cream (about 6 large scoops)
- ¾ cup whole milk
- 1 tsp pure vanilla extract
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
- maraschino cherry, for serving (optional)
Can be omittedmaraschino cherry
Instructions
- 1
Let the ice cream sit at room temperature for 3–5 minutes until slightly softened — it should yield easily when pressed with a spoon but not be melted.
- 2
Add the ice cream, milk, and vanilla extract to a blender. Blend on medium speed for 20–30 seconds, until smooth and thick enough to coat the inside of the blender jar but still pourable. If the shake is too thick to blend, add milk 1 tbsp at a time and pulse to loosen.
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