Jagermeister Milkshake Recipe with Vanilla Ice Cream

A Jägermeister milkshake blends the herbal, bittersweet liqueur with vanilla ice cream, milk, and a little chocolate syrup for a thick, dessert-style drink. It comes together in minutes in a blender and is best served cold in small glasses; this alcoholic drink is for adults of legal drinking age, so drink responsibly.

Ingredients

3 cups vanilla ice cream (about 450 g): Use a full-fat, scoopable ice cream for the creamiest texture. Let it sit out only while you measure the other ingredients.
½ cup (120 ml) cold milk: Whole milk gives the shake a round, creamy finish; use less at first if you prefer a spoon-thick shake.
3 fl oz (90 ml) Jägermeister: This herbal liqueur supplies the distinctive bittersweet, spice-forward flavor. Measure it rather than pouring by eye so the shake stays balanced.
2 tablespoons (30 ml) chocolate syrup: This rounds out the liqueur’s herbal notes without making the drink taste like a full chocolate shake.
⅛ teaspoon (about 0.7 g) fine salt: A small pinch sharpens the sweet and bitter flavors. It should not make the shake taste salty.
½ cup (120 ml) whipped cream, optional: For topping the finished shakes.
1 tablespoon (about 5 g) shaved or finely grated chocolate, optional: For garnish; dark or semisweet chocolate works well.

Instructions

Chill the glasses if you like. Put two serving glasses in the freezer while you measure the ingredients. This is optional, but a cold glass helps the shake stay thick a little longer. Have the toppings ready before blending, since the drink is best served immediately.
Load the blender. Add the cold milk, Jägermeister, chocolate syrup, and salt first, followed by the vanilla ice cream. Liquids at the bottom help the blades catch the ice cream instead of spinning under it. If your blender is small, work in two batches rather than forcing the ingredients into the jar.
Blend just until smooth. Start on low for about 10 seconds, then blend on medium for another 15 to 25 seconds, stopping when the mixture is creamy and no large ice cream pieces remain. Avoid running the blender longer than needed: excess blending warms the shake and makes it thinner.
Check the consistency. If the shake is too thick to pour, add milk 1 tablespoon (15 ml) at a time and pulse briefly after each addition. If it is too thin, add another small scoop of ice cream and blend for a few seconds. Taste before adjusting the chocolate syrup, as the liqueur already brings a pronounced flavor.
Pour and finish. Divide the shake between the chilled glasses. Add whipped cream and chocolate shavings if using, then serve with a straw or a long spoon. Do not leave the finished drinks sitting out while you prepare other food; the ice cream will melt quickly.

Tips

Keep the ice cream cold, not rock-hard. Ice cream straight from a very cold freezer can be difficult to blend, but letting it melt substantially makes a thin shake. If it is too firm to scoop, leave it on the counter for a few minutes while you measure the other ingredients; it should still hold its shape.
Adjust thickness with milk gradually. The amount needed can vary with the brand and density of the ice cream. Start with the listed half cup, then add just a spoonful at a time. It is easier to thin a thick shake than to restore a shake that has become watery.
Balance the herbal flavor to taste. If you want a gentler liqueur note, begin with 2 fl oz (60 ml) Jägermeister and add a little more after tasting. You can also reduce the chocolate syrup to 1 tablespoon (15 ml) for a less sweet, more clearly herbal result.
Blend in short bursts. A high-speed blender can turn ice cream into a drinkable consistency very quickly. If the blades stop moving, pause and scrape down the sides with the blender switched off, rather than adding a large pour of milk to force the mixture through.

Serving Suggestions

Serve this shake as a dessert or an after-dinner treat, rather than as a large everyday smoothie-style drink. Two modest portions let the vanilla, chocolate, and liqueur remain in balance. A short tumbler, small milkshake glass, or chilled coupe can all work; choose a sturdy glass with enough room for a little whipped cream without filling it to the brim.

For a simple finish, add a light dusting of cocoa powder or a few chocolate curls. A crisp wafer, biscotti, or plain butter cookie makes a useful side because it adds crunch without competing with the shake’s strong herbal aroma. If serving alongside other desserts, pair it with something uncomplicated, such as vanilla shortbread or a small piece of dark chocolate. Serve the drinks as soon as they are blended, and keep any extra ice cream and toppings separate until needed.

Variations

Chocolate-forward: Replace the vanilla ice cream with chocolate ice cream and reduce the chocolate syrup to 1 tablespoon (15 ml), or leave it out if the ice cream is already very sweet. The result is richer and more cocoa-led, while the Jägermeister remains noticeable in the background. A few chocolate shavings make a fitting garnish.

Coffee and vanilla: Add 1 teaspoon (2 g) instant espresso powder to the blender, or use 1 tablespoon (15 ml) cooled espresso and reduce the milk by the same amount. Coffee adds a roasted edge that contrasts with the liqueur’s spices. Do not add hot coffee, which will melt the ice cream before the shake is blended.

Less sweet: Omit the chocolate syrup and add an extra pinch of salt, or use a less-sweet vanilla ice cream. Blend, taste, and decide whether a small amount of syrup is still needed. The finished drink will emphasize the herbal and vanilla flavors and have a less familiar chocolate-milkshake profile.

Dairy-free: Use a dairy-free vanilla frozen dessert and unsweetened oat or soy milk. Start with ⅓ cup (80 ml) milk, then add more only if the blender needs it. Coconut-based frozen desserts can bring their own pronounced flavor, while oat and soy versions tend to keep the result closer to a classic vanilla shake. Check the product labels if avoiding specific dairy-derived ingredients.

Extra-thick: Use 3½ cups (about 525 g) ice cream and begin with ⅓ cup (80 ml) milk. Blend briefly, then thin only as needed. This version is better eaten with a spoon and may need a sturdy blender; do not keep blending if the blades are no longer circulating the mixture.

Storage and Reheating

A milkshake is at its best immediately after blending, so make only as much as you expect to serve. If there is leftover shake, transfer it to a covered container and refrigerate it within 2 hours of preparation. For the best texture, use it within 24 hours. The mixture will separate and melt as it stands, so stir or briefly reblend it before serving. It may become thinner than a freshly made shake, and the flavor can seem more pronounced once the ice cream has melted.

You can freeze leftovers in a tightly covered freezer-safe container for up to 1 month, though the texture may turn icy or become uneven because of the alcohol. Thaw it in the refrigerator just until it can be scooped, then blend briefly with a spoonful of milk if needed. Do not leave it on the counter to thaw, and do not repeatedly thaw and refreeze it. Reheating is not appropriate for this drink; serve it cold. Discard any shake left at room temperature for more than 2 hours.

Frequently Asked Questions

Does the alcohol cook off in a Jägermeister milkshake?
No. This recipe is blended without heat, so the alcohol remains in the drink. The ice cream and chocolate soften its sharpness, but they do not remove or neutralize it. For a lower-alcohol version, use less liqueur and replace the missing volume with milk; for a nonalcoholic shake, leave it out and add a small splash of vanilla extract or a pinch of warm spice instead.

Can I make the milkshake without a blender?
Yes, though the texture will be less uniform. Let the ice cream soften until it can be mashed easily, then whisk or mash it vigorously with the milk, chocolate syrup, salt, and liqueur in a deep bowl. Work in small additions of milk and stop when the mixture is smooth enough to drink. A stick blender can also work in a tall, sturdy container.

Can I make it ahead for a party?
It is better to measure the ingredients ahead and blend each batch shortly before serving. A blended shake melts and separates in storage, so making it hours in advance will not preserve the fresh, thick texture. For a small gathering, keep the ice cream in the freezer, chill the glasses, and pre-measure the liquid ingredients in a covered container in the refrigerator.

What can I use instead of chocolate syrup?
Use 1 tablespoon (about 6 g) unsweetened cocoa powder and 1 tablespoon (15 ml) simple syrup or honey, then blend until the cocoa is fully incorporated. Cocoa powder alone can taste dry and bitter, so include a sweetener. You can also omit the chocolate entirely for a more vanilla-and-herb-forward shake; the texture will be much the same.

How can I fix a shake that is too strong or too sweet?
If the liqueur flavor is too prominent, blend in another small scoop of vanilla ice cream or a splash of milk and taste again. If it is too sweet, omit additional syrup and add a little more plain ice cream or milk; a tiny pinch of salt can also sharpen the flavor. Make adjustments in small amounts so you do not overshoot the consistency.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).