Picture this: It’s summer the sun is shining and you’re cooling off with a thick frozen creamy milkshake. Is there anything more satisfying? To make a milkshake that you’ll think about for weeks and want to make again and again you don’t have to learn from seasoned soda addicts or own an expensive milkshake maker. This incredibly cool and incredibly simple upgrade is all about the frozen stuff.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Chowhound | 2012-07-24 20:15:57 |  1,751,569 Views |
How to Make the Ultimate Thick Creamy Milkshake – You're Doing It All Wrong
Despite what the treat’s name suggests the star of any milkshake is the ice cream. So for the creamiest dreamiest milkshake you’ve ever had you’ll want to pay attention to both the quality and quantity of scoops you use. The secret to the most decadent shake is to use higher-quality ice cream and way more of it than you might think rather than using up a stray pint or container you have in the freezer. Plan on filling your blender or milkshake maker with more than just one scoop. Even two scoops can get watered down and lost in all the milk resulting in a thin bland milkshake that no one would want to drink.
To get serious about the quality of your milkshake you need to pay attention to your ingredients. This is the time to be a snob when it comes to choosing the best brand of ice cream with the best ingredients. In the ice cream aisle of your local grocery store you’ll be faced with a wide variety of flavors and dairy bases. Many of the more affordable or big brand ice creams can be loaded with high fructose corn syrup added sweeteners artificial flavors and even a lot of added air in the case of the low-calorie or cheaper pint options. None of these are optimal when making milkshakes as the super high sugar content can be off-putting and lighter ice creams don’t deliver the fatty richness you need.
Add-ins like cookie dough Oreo chunks and the like will be pulverized into a slightly grainy texture so it’s best to stick to regular flavors or flavors with milder additions like caramel for the smoothest blend possible. A higher fat content is key to achieving the best flavor and consistency for both your ice cream and the milk you choose. Look for pints made with whole milk (or coconut or oat milk if you don’t eat dairy). Likewise use whole milk or even heavy cream or if you’re on a plant-based diet opt for oat or coconut milk instead of watery almond milk. Mixing your shakes with these richer milks will give you the thickest frozen treats possible.
