Milkshake Recipe No Ice Cream: Thick, Creamy, and Easy

This vanilla milkshake gets its thick, creamy texture from frozen milk cubes, a little cream, and milk powder—no ice cream needed. Blend it just before serving for a cold, scoop-shop-style drink made with everyday ingredients, then adjust the sweetness or thickness to suit your taste.

Ingredients

1 1/2 cups whole milk (360 ml), divided: 1 cup (240 ml) to freeze and 1/2 cup (120 ml) chilled for blending
1/4 cup heavy cream (60 ml)
2 tablespoons nonfat dry milk powder (about 12 g)
2 tablespoons granulated sugar (25 g), or to taste
1 teaspoon vanilla extract (5 ml)
1/8 teaspoon fine salt (about 0.75 g)
1 to 2 tablespoons additional cold milk (15 to 30 ml), only if needed to help the blender run

Instructions

Freeze the milk. Pour 1 cup (240 ml) of the milk into a clean ice cube tray and freeze until solid, at least 4 hours. Smaller cubes are easier to blend than large blocks. If your tray makes large cubes, allow them to sit at room temperature for 3 to 5 minutes before blending so they are less likely to strain a standard blender.
Load the blender. Add the 1/2 cup (120 ml) chilled milk, heavy cream, dry milk powder, sugar, vanilla, and salt to the blender jar. Add the frozen milk cubes on top. Starting with the liquid helps the blades catch the cubes and blend them evenly.
Blend until smooth and thick. Blend on low for about 10 seconds, then increase to high for 30 to 45 seconds, stopping once or twice to scrape down the sides if needed. The finished shake should be smooth, pale, and thick enough to coat a spoon. Avoid blending far longer than necessary, since extended blending can warm the drink and make it foamy.
Adjust the consistency. If the blender stalls or the mixture is too thick to move, add the optional extra milk 1 tablespoon (15 ml) at a time and blend briefly after each addition. For a thinner shake, add another splash of milk; for a thicker one, blend in a few extra frozen milk cubes if you have them.
Taste and serve right away. Taste before pouring. Add a little more sugar if you prefer a sweeter shake, then give it a short final blend. Divide between two chilled glasses and serve immediately, while the frozen milk keeps the texture creamy.

Tips

Freeze milk in a practical shape. An ordinary ice cube tray works well, but a shallow freezer-safe container also works if you break the frozen milk into small pieces before blending. Do not try to blend one large, solid slab in a small blender; it may not move safely around the blades. If using a personal blender, check its instructions for frozen ingredients and work in batches when necessary.
Use the right milk for the texture you want. Whole milk makes the richest shake. Two-percent milk is a reasonable substitute, though the drink will be a little lighter. Skim milk can work, but it tends to taste less creamy; a tablespoon of extra cream or dry milk powder can help restore some body. Plant-based milks vary: oat milk usually blends smoothly, while thinner almond milk makes a less rich shake.
Keep the balance before adding more liquid. A shake that looks too stiff at first may loosen as the frozen pieces blend. Give it a short blend and scrape the sides before adding milk. If you pour in too much liquid at once, the shake can become thin, and adding more frozen cubes may dilute the vanilla flavor slightly.
Choose fine dry milk powder and dissolve it well. The powder adds milk solids and helps the drink feel fuller without needing ice cream. Measure it level and blend thoroughly; a clump caught on the side of the jar can leave a powdery taste. If you do not have it, leave it out rather than substituting flour or another thickener.

Serving Suggestions

Pour the shake into two small or medium glasses and serve with a straw or a long spoon. Chilling the glasses for 10 to 15 minutes beforehand helps the drink stay cold, especially on a warm day. If you want a topping, add a modest swirl of whipped cream, a light dusting of cocoa, or a few chocolate shavings just before serving. Toppings are optional; the drink is designed to taste creamy and vanilla-forward on its own.

For a simple dessert pairing, serve it alongside a chocolate chip cookie, a brownie, or a slice of plain cake. The shake is filling enough to serve as a sweet snack, so small portions work well after a meal. If serving more than two people, blend separate batches rather than overfilling the blender: frozen milk needs room to circulate and break down evenly. Keep the first batch in the refrigerator while blending the next, but serve it as soon as possible for the best texture.

Variations

Chocolate: Add 1 tablespoon (5 g) unsweetened cocoa powder and an extra 1 teaspoon (4 g) sugar to the blender. Cocoa can taste a little sharp before it is sweetened, so taste and adjust after blending. For a deeper chocolate flavor, use 1 tablespoon (15 ml) chocolate syrup instead, reducing the granulated sugar slightly.

Strawberry: Blend in 1/2 cup (75 g) sliced fresh strawberries. Fresh fruit adds flavor but also extra liquid, so the shake will be softer; use a few additional frozen milk cubes if you want it thicker. For a stronger berry taste without extra watery texture, use 1/3 cup (50 g) frozen strawberries and blend until no pieces remain.

Banana: Add 1/2 of a ripe banana (about 60 g) for a naturally sweet, banana-vanilla shake. Because banana thickens the mixture, you may need 1 or 2 tablespoons (15 to 30 ml) more milk to help it blend. A fully frozen banana can be used, too, but cut it into small pieces before freezing and make sure your blender can handle frozen fruit.

Less sweet or dairy-free: Reduce the sugar to 1 tablespoon (12 g), or leave it out and sweeten after tasting. To make a dairy-free version, use a creamy oat or soy drink in place of the milk, a plant-based cream in place of heavy cream, and check that the milk powder is replaced with a suitable non-dairy milk powder or omitted. The flavor and richness will depend on the products used, and the final shake may be less thick than the dairy version.

Storage and Reheating

This shake is best immediately after blending. If you need to hold it briefly, pour it into a covered container and refrigerate it within 2 hours of preparation. Use it within 24 hours for the best flavor and texture. The frozen milk will melt as it stands, so the drink will become thinner and may separate; stir or shake it well before serving. A quick 5- to 10-second blend can bring it back together, but it will not be as thick as a freshly made shake.

Do not reheat a milkshake. Freezing the finished drink is not ideal because the milk and cream can separate and become grainy when thawed. Instead, freeze the measured milk cubes ahead of time and blend a fresh portion when you are ready to serve.

Frequently Asked Questions

Can I make a milkshake without ice cream and without a blender?

A blender gives the smoothest result because it breaks the frozen milk into tiny pieces. Without one, let the frozen milk soften until you can crush it safely, then whisk or shake it very vigorously with the other ingredients in a large, tightly sealed jar. The texture will be more uneven and less thick, so avoid putting hard frozen cubes into a glass jar or shaking container that is not designed for them.

Why use frozen milk instead of ice?

Ice chills a drink but melts into water, which can dilute the dairy flavor. Frozen milk keeps the main liquid in the shake while helping it become cold and thick. The small amount of cream and dry milk powder adds richness and body, so the result feels more like a milkshake than simply flavored cold milk.

Can I use a different sweetener?

Yes. You can use an equal amount of maple syrup or honey, starting with 1 tablespoon (15 ml) and adding more after tasting. Liquid sweeteners blend easily but make the shake slightly softer and add their own flavor. A zero-calorie sweetener can also work if its package instructions give a cup-for-cup equivalent, though the taste and texture may differ.

How can I make the shake thicker?

Use whole milk, make sure the milk cubes are fully frozen, and add liquid only when the blender needs help moving. You can also blend in a few more frozen milk cubes or add 1 tablespoon (about 6 g) extra dry milk powder. Blend just until smooth, since too much blending warms the ingredients and works against a thick texture.

Can I prepare the milk cubes in advance?

Yes. Freeze the measured milk in a covered tray, then transfer the solid cubes to a freezer-safe bag or container so they do not pick up other freezer odors. Label the container and use the cubes within about 1 month for the best flavor. Keep them frozen until you are ready to blend; there is no need to thaw them first unless your blender requires slightly softened pieces.

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).