Kimchi Milkshake Recipe: A Tangy-Sweet Blender Drink

A kimchi milkshake blends vanilla ice cream, milk, and a small amount of Korean kimchi into a creamy, tangy-sweet drink with a gentle savory edge. It is a modern fusion-style recipe rather than a traditional Korean beverage, and the balance of cool dairy, fruitiness, and fermented tang makes it an unexpectedly workable combination.

Ingredients

2 cups (about 300 g) vanilla ice cream
1/2 cup (120 ml) cold whole milk, plus up to 2 tablespoons (30 ml) more if needed
1/4 cup (40 g) drained, mild napa cabbage kimchi, roughly chopped
1 teaspoon (5 ml) kimchi brine
1 tablespoon (21 g) honey
1/2 teaspoon finely grated lime zest
1/4 teaspoon (1 ml) vanilla extract
1 tablespoon (about 5 g) finely chopped kimchi, for optional garnish

Instructions

Drain the kimchi over a small bowl so you can catch the brine. Measure 1 teaspoon of the liquid, then roughly chop 1/4 cup of the cabbage into small pieces. If the kimchi has long, stringy strips, cut them crosswise; shorter pieces blend more evenly and are less likely to leave chewy strands. For the mildest flavor, use the cabbage pieces rather than a large amount of the more pungent liquid from the bottom of the jar.
Put the ice cream, 1/2 cup milk, chopped kimchi, kimchi brine, honey, lime zest, and vanilla extract in a blender. Add the ingredients in this order if your blender tends to struggle: milk first, then kimchi and flavorings, then ice cream. The milk helps the blades catch the ingredients without needing to add more liquid at the start.
Blend on low for about 10 seconds, then increase to medium-high and blend for another 15 to 25 seconds, just until smooth. Stop and scrape down the sides if pieces of cabbage are clinging above the blades. Avoid blending much longer than needed: extra blending warms the ice cream and can make the drink thin and foamy.
Taste a small spoonful. If it tastes too rich or sweet, blend in another 1/2 teaspoon of kimchi brine; if it tastes too sharp or salty, add 1 tablespoon of ice cream or a little more honey. For a thinner shake, add the reserved milk 1 tablespoon at a time. Blend for only a few seconds after each adjustment, then pour into two chilled glasses and serve right away.
If you like a visible savory accent, scatter the optional finely chopped kimchi over the top just before serving. Keep the garnish small: a generous pile can overwhelm the drink and makes it harder to sip through a straw.

Tips

Choose mild kimchi for the first batch. Kimchi varies in salt, sourness, garlic, chili, and fermentation. A fresh, mild napa cabbage kimchi gives you more control than an especially sour or heavily seasoned one. If your kimchi is very spicy, start with 2 tablespoons (about 20 g), taste after blending, and add more only if you want a stronger savory flavor.
Drain before measuring. Excess brine can make the shake watery and salty, while too much cabbage can leave a pulpy texture. Drain the measured portion briefly, then add the brine separately so you can control the sharpness. Do not replace all the milk with brine; its concentrated salt and acidity would dominate the drink.
Adjust in small steps. Ice cream sweetness and kimchi intensity both differ by brand and batch. Make the recipe as written first, then adjust with a little extra ice cream, honey, milk, or brine. Adding a whole spoonful of brine at once can turn a balanced shake sharply sour, and adding too much milk can make it taste diluted.
Use a blender that can handle thick mixtures. If the blades stop turning, switch the blender off before using a tamper or scraping the sides. Add milk 1 tablespoon (15 ml) at a time rather than forcing the motor or pouring in a large splash. A food processor can work, but it may make a slightly less airy shake.

Serving Suggestions

Serve this milkshake as soon as it is blended, when it is cold and thick but still easy to sip. A small glass is a good choice if you are introducing the flavor to someone for the first time; the recipe makes two modest servings, and the tangy, savory character is more pronounced than in a plain vanilla shake. A wide straw works best because tiny kimchi pieces can clog a narrow one. You can also serve it in a chilled glass with a spoon.

For a simple finish, use a little lime zest, a small pinch of toasted sesame seeds, or the finely chopped kimchi garnish listed above. Keep toppings restrained so the drink itself stays the focus. It pairs well with a salty snack such as plain fries, crisp crackers, or a grilled cheese sandwich, where the cool sweetness contrasts with a warm, savory bite. For a tasting menu or a playful dessert course, offer small pours alongside a plain vanilla milkshake so guests can compare the flavors.

Variations

Make it dairy-free: Replace the vanilla ice cream with a dairy-free vanilla frozen dessert and use unsweetened oat milk or soy milk. Check that the kimchi is vegan if that matters to you; some kimchi contains fish sauce or salted shrimp. The plant-based version may be a little less rich, and oat milk can add a mild cereal sweetness, so begin with the listed amount and adjust the balance after blending.

Make it less sweet: Leave out the honey and use a less-sweet vanilla ice cream if available. Taste before adding any extra brine, because reducing the sweetness can make the kimchi taste stronger. If the result feels too sharp, a little more ice cream usually softens the acidity more smoothly than adding extra milk.

Add a little heat: Blend in a small pinch, about 1/16 teaspoon, of gochugaru, Korean red pepper flakes. Gochugaru is sold in many Asian grocery stores; ordinary crushed red pepper is a practical substitute, though it is often hotter and less fruity, so use only a tiny pinch. This version should have a mild warmth rather than the heat of a spicy sauce.

Try a citrus variation: Swap the lime zest for 1/2 teaspoon of finely grated lemon zest, or add 1 teaspoon (5 ml) of fresh lime juice for a brighter finish. Juice adds liquid and acidity, so do not add much at once. The recipe does not need extra ice or frozen fruit; those can mute the flavor and change the creamy texture.

Storage and Reheating

This milkshake is best immediately after blending. If you need to hold it briefly, pour it into a covered container and refrigerate it promptly, keeping it cold and using it within 1 day for the best flavor and texture. Follow the general food-safety rule to refrigerate perishable food within 2 hours; do not leave the shake sitting out while serving or entertaining. If it has been left at room temperature longer than 2 hours, discard it.

The mixture will separate and soften in the refrigerator, and the kimchi flavor may become more noticeable as it sits. Stirring can bring it back together somewhat, but it will not have the same thick, freshly blended texture. For a better refresh, blend the refrigerated shake briefly with a small scoop of ice cream or a splash of cold milk. Do not heat it: this is a cold drink, and reheating will melt the ice cream and spoil its texture. Freezing a finished shake is not recommended because it can set unevenly and become icy; blend a fresh portion instead.

Frequently Asked Questions

Does a kimchi milkshake actually taste good?

It has a creamy vanilla base, a sweet finish, and a tart, savory note from the kimchi. The result is unusual rather than universally familiar, so the small amount of kimchi and brine in this recipe is intentional. Start with mild kimchi, taste after blending, and increase the amount gradually if you want a more pronounced fermented flavor.

What kind of kimchi should I use?

Mild napa cabbage kimchi is the easiest choice because it is easy to measure and blends into the ice cream smoothly. Very sour, salty, spicy, or strongly garlic-forward kimchi can take over the drink. If the jar is particularly intense, begin with 2 tablespoons (about 20 g) of drained kimchi and omit the brine until you have tasted the blended shake.

Can I make this without a blender?

A blender gives the smoothest result, but a small food processor can handle the ingredients. First chop the kimchi as finely as possible, then process it with the milk, brine, honey, zest, and vanilla before adding the ice cream. Mash and whisking by hand is possible with very soft ice cream, but the cabbage pieces will remain more noticeable and the drink will be less uniform.

Can I make the milkshake ahead of time?

It is better to blend it just before serving because the ice cream melts and the liquid separates as it sits. You can measure and chop the kimchi, zest the lime, and portion the other ingredients ahead, then keep them refrigerated until blending. If you do blend early, cover and refrigerate the shake promptly, use it within 1 day, and expect to blend it again briefly before serving.

How can I make it thicker or thinner?

For a thicker shake, use ice cream straight from the freezer and reduce the starting milk to 1/3 cup (80 ml). If the blender needs more help, add milk a tablespoon at a time. For a thinner shake, add more cold milk gradually after the first blend. Avoid adding ice cubes, which can water down the vanilla flavor and leave the finished drink less creamy.

Is kimchi milkshake a traditional Korean drink?

No. Kimchi is a well-known Korean fermented vegetable food, but this milkshake is a contemporary fusion-style idea, not a traditional Korean drink. Kimchi recipes and seasoning vary by household and region, so different batches will give the shake different levels of tang, salt, and heat. That variation is why tasting and adjusting in small amounts matters.

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