Strawberry Milkshake
Ingredients
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- 10 ounces strawberries – hulled and sliced (~25 medium strawberries)
- 1 1/2 tablespoons granulated sugar – to macerate
- 3/4 cups whole milk – chilled
- 3 cups vanilla ice cream – slightly softened
Instructions
1. In a bowl, combine the strawberries and granulated sugar; toss to coat and let stand until the berries release juices, 10–15 minutes.
2. Scrape the macerated mixture with its juices into a blender, add the whole milk and vanilla ice cream, and blend on medium-high until smooth and thick but pourable, 20–30 seconds, stopping to scrape down the sides as needed.
3. Adjust consistency if desired: blend in 1–2 tablespoons more milk to thin or a small scoop more ice cream to thicken; pour into two chilled glasses and serve immediately.
A strawberry milkshake is a creamy, cold blend of ripe strawberries, dairy-rich ice cream, and milk, yielding a smooth, thick, and vividly pink treat. It balances sweet, fruity brightness with the soft vanilla notes of ice cream, making it both refreshing and indulgent. The texture should be thick enough to mound slightly yet pourable through a wide straw, with tiny strawberry seeds as a natural cue of real fruit.
Born in the American soda fountain era, the milkshake evolved from late-19th-century, egg- and spirit-fortified “milk shakes” into the ice cream blender drinks popularized in the early 20th century. The advent of electric blenders in the 1920s helped standardize the modern shake’s silky texture. Strawberry quickly became a staple alongside chocolate and vanilla, celebrated for its seasonal appeal and diner-counter nostalgia.