Mom's Best Recipes
Recipe

Festive Fruity Milkshake

A creamy, fruit-forward milkshake with a citrus pop and a party-ready swirl. Fast, family-friendly, and easy to customize with whatever fruit you have.

Author By Matt Campbell
4.8
A tall glass of bright pink fruity milkshake topped with whipped cream and fresh berries on a kitchen counter in natural window light
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Some drinks are basically dessert, and honestly, I am here for it. This Festive Fruity Milkshake is the kind of bright, creamy treat that feels special without asking you to buy a blender-full of rare ingredients or babysit anything on the stove.

It is fruity, cold, and ridiculously cheerful, with a little citrus lift that keeps it from tasting flat. You can go full celebration mode with whipped cream and sprinkles, or keep it simple for a weeknight sweet tooth situation. Either way, it is a five minute win.

A blender pitcher filled with a creamy strawberry and mango milkshake mixture on a countertop with fresh fruit nearby

Why It Works

  • Bright flavor without being sour: a small squeeze of citrus makes the fruit taste louder and fresher.
  • Thick, spoonable texture: frozen fruit plus ice cream gives you that classic milkshake body.
  • No fussy ingredients: frozen fruit, vanilla ice cream, milk, and a few optional add-ins.
  • Easy to adjust: make it thicker with more frozen fruit or thinner with a splash of milk.

Pairs Well With

  • Grilled cheese sticks or toasted ham and cheese sliders

  • Salted popcorn or kettle corn for a sweet and salty combo

  • Mini pancakes or waffles for a brunch party moment

  • Chocolate chip cookies or shortbread for dunking

Storage Tips

Milkshakes are happiest right after blending, but you can still save leftovers if you need to.

Fridge (short term)

  • Store in a sealed jar or cup with a lid for about 24 hours.
  • Food safety note: refrigerate promptly, and discard if it has been left out at room temperature for more than 2 hours.
  • It will separate. That is normal. Shake hard or re-blend with a couple ice cubes.

Freezer (best option)

  • Pour into freezer-safe cups or popsicle molds. For best quality, enjoy within 1 to 2 weeks.
  • For a “milkshake again” texture, let it sit at room temp for 10 to 20 minutes (until scoopable), then blend with a splash of milk. You can also thaw it in the fridge to keep things colder and steadier.

Common Questions

How do I make it thicker?

Use less milk and add more frozen fruit or a bigger scoop of ice cream. If you want super thick, blend in 1 to 2 tablespoons Greek yogurt too.

How do I make it dairy-free?

Swap in dairy-free vanilla ice cream and oat milk (extra creamy) or almond milk. Taste and add a touch more maple syrup if needed since non-dairy bases can be less sweet.

Vegan note: use maple syrup or agave instead of honey.

Can I use fresh fruit instead of frozen?

Yes. Add 1 cup ice to get it cold and thick, or freeze the fruit for 30 to 60 minutes first for a better milkshake texture.

Why add citrus juice?

A small amount of lemon or orange juice makes berries and mango taste brighter. Keep it light, since too much can overpower the vanilla.

Can I make this without ice cream?

You can. Use frozen banana plus Greek yogurt for creaminess. It becomes more like a smoothie, but still festive and thick.

My blender struggles with frozen fruit. What should I do?

If your fruit has big chunks (hello, frozen mango), start by pulsing with a small splash of milk to break it up. Then blend smooth, adding milk gradually as needed. This is easier on standard blenders and helps you avoid an accidentally thin milkshake.

I started making versions of this milkshake when I wanted something fun for friends that was not a whole baking project. You toss a few bright fruits in the blender, add vanilla ice cream, and suddenly it looks like you planned a party. My favorite part is the little squeeze of citrus at the end. It is the difference between “pretty good” and “wait, what is in this?”