Mom's Best Recipes
Recipe

Weeknight-Friendly Milkshake (Vanilla)

A classic, diner-style vanilla milkshake with real ice cream, real vanilla, and that thick-but-sippable texture. Ready in 5 minutes, no fancy ingredients required.

Author By Matt Campbell
4.8
A tall glass of thick vanilla milkshake on a kitchen counter with a straw and a small spoon, with a scoop of vanilla ice cream and a bottle of vanilla extract nearby
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Some nights you want a dessert that feels like a hug but does not involve preheating an oven, softening butter, or locating that one missing measuring cup. Enter the traditional vanilla milkshake, the real diner-style deal: ice cream, milk, vanilla, and a quick blitz.

This is weeknight-friendly on purpose. The ingredients are easy, the method is forgiving, and the payoff is immediate. You get that classic diner vibe, thick enough to pull through a straw with a little determination, sweet but not flat, and vanilla-forward in a way that tastes like you used something better than “vanilla flavored.”

A blender jar filled with vanilla ice cream, milk, and vanilla extract just before blending on a home kitchen counter

Why It Works

  • Classic flavor, diner-style: Real vanilla (extract or paste) boosts that ice cream shop taste without extra effort.
  • Perfect texture control: You choose thick, spoonable, or sippable by adjusting milk one tablespoon at a time.
  • No extra thickeners needed: A cold blender jar and brief blending helps it stay thick, not foamy or melted. (Ice cream texture varies by brand, so adjust milk as you go.)
  • Weeknight fast: 5 minutes, one blender, minimal cleanup.

Yield: Makes about 3 to 4 cups total, enough for two 12 to 16 oz milkshakes.

Pairs Well With

Storage Tips

Milkshakes are at their best right after blending. If you do have leftovers, you can save them, but the texture will not stay like a freshly blended shake.

Fridge (short-term)

  • Store in a covered jar or cup in the refrigerator for up to 24 hours.
  • It will separate and get thinner. Stir or shake well, then pour into a glass over ice for a quick “shake-inspired” treat.

Freezer (best option)

  • Pour into a freezer-safe container, leaving a little space at the top.
  • Freeze up to 1 week.
  • To serve: let sit at room temperature for 10 to 15 minutes, then stir vigorously. For a just-blended texture, re-blend with a splash of milk.

My favorite leftover move: freeze in popsicle molds. Suddenly it is a planned dessert.

Common Questions

What makes a milkshake “traditional” and authentic?

By “traditional,” I mean classic American diner-style: ice cream plus milk, blended until thick and smooth. Vanilla is the most classic flavor, and a small amount of pure vanilla extract makes it taste like the real deal (not just “vanilla flavored”).

How do I make it thicker without adding more ice cream?

Use less milk and blend briefly. Also, chill your blender jar (or rinse it with ice water and dry) so the shake stays colder, longer.

Why is my milkshake foamy?

Usually it is from blending too long or too fast. Blend on low, then medium, and stop as soon as it is smooth. You want thick and creamy, not whipped.

Can I make this without a blender?

Yes. Let the ice cream soften for 5 to 8 minutes, then mash and stir aggressively with a sturdy whisk in a large bowl. It will be slightly less smooth, but still delicious.

What is the best vanilla to use?

Pure vanilla extract is the most accessible and tastes great. Vanilla bean paste is even more intense and gives tiny specks. I would skip imitation vanilla here if you can, since this recipe is basically a vanilla spotlight.

Can I make it dairy-free?

You can use dairy-free vanilla ice cream and a creamy plant milk (oat is my go-to). The texture varies by brand, so add milk slowly and expect it to melt a bit faster.

Can I use low-fat milk or half-and-half?

Yes. Lower-fat milk will taste lighter and a bit less rich. Half-and-half makes it richer and can help it feel thicker, so start with a smaller splash and add slowly.

I love ambitious cooking, but I also love the kind of recipe that shows up for you when your day is long and your energy is low. This milkshake is my reliable little reset. It is what I make when dinner is done, the kitchen is mostly clean, and I want something that tastes like a treat without turning it into a whole project. Also, the first sip always reminds me that dessert does not have to be complicated to be legit.