How To Make A Milkshake Without Ice Cream

My kids love milkshakes and are pretty picky about them. Nothing wrong with that, except that I often try to figure out how to make smoothies without ice cream, since we usually don’t have a tub of vanilla ice cream in the freezer. I usually buy ice cream when I know I’m going to make smoothies. I think this happens to a lot of people.

Necessity is the mother of invention, as the saying goes. The need, or perhaps my laziness, to eat ice cream led me to explore, experiment and find great ways to make smoothies without ice cream. Actually, you don’t even need ice cream to make a good milkshake. With a little work, you can make a great milkshake that has the same taste and texture as a traditional milkshake made with ice cream. Maybe even better, depending on the quality of the ice cream you use.

To make quick and easy smoothies without ice, you will need the following three basic ingredients:

  • Ice cubes
  • Milk
  • Sugar

This is something that most of the ice-free smoothie recipes you’ll find use as a base. The truth is that smoothies made with just these basic ingredients are thin and watery, don’t have the right consistency and can’t really compete with an ice cream-based smoothie. The good news is that, with a few simple changes, you can turn them into something really special.

TOOLS

You don’t need a high-powered blender like a Vitamix Professional Series or a Ninja Professional to make a good smoothie, although they are great for smoothies. In fact, you can get more for your money. After much research, I bought a new blender last year that works even better than those two. This is my favorite workhorse, the Waring Pro MX1000RXT XTREME commercial blender, which costs considerably less and offers an incredible 45,000 RPM at full power. The smoothies are airy, velvety, smooth and a pure pleasure to drink. As it should be.

And if you also like smoothies, this blender can’t be beat. It blends ingredients that a regular, less powerful blender can’t blend without adding more liquid, and it grinds things like seeds so you don’t even notice them in the drink. My yogurt smoothie with strawberries and banana is a good example.

However, any inexpensive mixer or even a hand mixer will do . Brett Reichler, executive corporate chef at BR Guest Hospitality, said in an interview with Food Network, “If you don’t have a mixer, you can use a stick blender, which works just as well. “If you don’t have either, get yourself a stainless steel bowl and a whisk, you should never deprive yourself of a smoothie just because you don’t have a whisk.”

I think the above statements are a bit of an exaggeration. We have been using a hand blender to make smoothies at home for some time now. I would say the results are acceptable, but far from excellent. The texture of the smoothie was not as velvety smooth as my Waring Pro blender. Personally, I would choose an inexpensive blender over a stick blender any day. The whisk should only be used as a last resort, and don’t expect an airy, silky texture.

MILKSHAKE

A simple shake without ice requires milk, sugar and ice. Milk and sugar can also be omitted, but the addition of ice gives the desired thickness to the shake.

BASIC MILKSHAKE WITHOUT ICE CREAM

Cooking time: 5 minutes

Cooking time: 1 min.

Total time: 6 minutes

Result: 2 shakes

Ingredients

12 ice cubes2
cups milk1/3
cup white sugar (more to taste if necessary)
2-3 drops of vanilla extract

Instructions

Blend the ice cream, milk, sugar and vanilla extract in a blender until smooth.

If you only have skim or low-fat milk, try adding fruit or berries. Both fresh and frozen produce work well. Fruit and berries improve the body, thickness and flavor of the drink.

BASIC SMOOTHIE WITHOUT ICE WITH STRAWBERRIES

Cooking time: 5 minutes

Cooking time: 1 min.

Total time: 6 minutes

Result: 2 shakes

Ingredients

6 ice cubes2
cups milk1/2
cup white sugar (more to taste, if necessary)
1 cup fresh or frozen strawberries2-3
drops vanilla extract

Instructions

Puree the ice cream, milk, sugar, vanilla extract and fruit in a blender until smooth.

If skim or low-fat milk is used, the drink will be more watery and will not have the consistency of a milkshake. The more fat in the milk, the fuller and smoother the shake will be. If you want a pure, unflavored shake, use 50% milk and 50% sour cream or heavy cream. By the way, a smoothie made with equal parts milk and heavy cream tastes very much like a smoothie made with ice cream. Add a half cup of fresh berries for extra flavor.

BASIC MILKSHAKE WITH HEAVY CREAM AND BERRIES

Cooking time: 5 minutes

Cooking time: 2 minutes

Total time: 7 minutes

Result: 2 shakes

Ingredients

6 ice cubes1 cup
milk1 cup
heavy cream1/4
cup white sugar (more to taste, if necessary)1
cup fresh blackberries

Instructions

Puree the ice cream, milk, cream, sugar and fruit in a blender until smooth.

Another way to get the body and texture of a frozen smoothie is to add bananas. The bananas give the smoothie a creamy, silky texture. This smoothie has a very strong banana flavor. If you like bananas, you will love this smoothie.

BASIC SMOOTHIE WITH BANANA

Cooking time: 5 minutes

Cooking time: 1 min.

Total time: 6 minutes

Result: 2 shakes

Ingredients

3 ripe bananas2
cups milk1
tablespoon honey (you can also use corn syrup or maple syrup)

Instructions

Peel the bananas. Cut them into pieces, add the milk and blend at high speed for about 15 seconds.

Add the honey and continue mixing until the mixture is homogeneous.

HEALTHY SHAKES

If you want a healthier, cholesterol-free, lactose-free and vegan smoothie, replace the milk with almond milk. Almond milk is a plant-based milk with a smooth, creamy texture and a nutty flavor, perfect for smoothies. The addition of avocado further improves the texture, making it creamy and smooth.

HEALTHY ALKALINE SMOOTHIE WITH AVOCADO

Cooking time: 10 minutes

Cooking time: 5 minutes

Total time: 15 minutes

Output: 2 rockers

Ingredients

6 ice cubes1
ripe avocado, peeled, pitted and diced2
teaspoons fruit syrup (e.g. raspberry, strawberry)
4 teaspoons honey, corn syrup or maple syrup2
cups milk

Instructions

Blend ice cubes, avocado cubes, honey and milk until smooth. Pour into glasses and top with fruit syrup.

EGG YOLK SHAKES

Although a smoothie can be just as delicious without ice cream, adding a thickener such as egg yolk will greatly improve the texture and make it taste more like a traditional smoothie. Elizabeth from Livingthenourishedlife.com likes to add raw egg yolk to smoothies because it gives them the texture of a milkshake.

Wait a minute, can’t the use of raw eggs cause foodborne illness? Yes, this risk is always present, even if it is minimal. Let Cooking America recommend cooking egg yolks for use in dishes such as cold souffl├ęs, rags, mousses, mayonnaise and hollandaise sauce. The same advice applies to smoothies. To make egg yolks for smoothies, the recipe should include at least 2 tablespoons of milk for each egg yolk. If you use less liquid, you will get a scrambled egg. To prepare the egg yolks, mix them with the milk in a medium saucepan.

Cook over low heat in a heavy saucepan until the mixture coats a metal spoon, bubbles or reaches 160F.

Pour the mixture into a bowl placed in an ice bath to cool quickly.

ICE CREAM SHAKE WITH EGG YOLK

Cooking time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Result: 2 shakes

Ingredients

2 cups of skim or whole milk2
egg yolks1/3
cup of white sugar2-3
drops of vanilla extract8-10
ice cubes

Instructions

Combine 1/4 cup milk and egg yolks in a medium saucepan. Whisk until well combined. Heat mixture over medium-low heat until it reaches 160F. Remove from heat and pour into a bowl; place in an ice bath to cool.

Beat the egg mixture, ice cubes, white sugar and remaining milk until smooth.

PUDDING MILKSHAKES

If you have the time and desire to make a smoothie without ice cream, you can make your smoothie taste like a traditional smoothie. To do this, you’ll need to make your own ice cream. Almost. We’re going to make the ice cream or pudding base, but we’re not going to freeze it in the ice cream maker to make the ice cream. We just want the flavor and body of the pudding. In fact, as soon as you mix the ice cream and milk in the mixer, you undo the freezing work done by the ice cream maker. Basically, you go from ice cream to pudding. On the other hand, custard-based ice creams are usually richer and smoother due to the emulsifying properties of the egg yolk. Thus, adding custard to a milkshake improves its texture.

Before starting, prepare an ice bath to speed up the cooling of the pudding. Pour a little water into the large bowl with the ice cubes so that the ice cubes barely float. Place the smaller bowl into the larger bowl. Then place a strainer over the smaller bowl.

Heat the milk and sugar in a medium saucepan over medium heat. In a separate bowl, beat the egg yolks.

When the milk is hot and steaming, remove the saucepan from the heat. Using a ladle, very slowly pour the hot milk over the yolks, stirring constantly.

If poured too quickly, the eggs may scramble. Return the mixture to the sauce pot, scraping it down. Cook constantly until the mixture thickens and coats the spatula or until the internal temperature reaches 170F-175F.

Do not let the temperature rise above 185F. If you do, the yolk will curdle and get a grainy texture. In some cases, it can be preserved with an immersion blender, but it is best not to do so. Pour the mixture through a strainer into a cold bowl set over an ice bath. Continue to stir until the mixture has cooled, 5 to 7 minutes.

Most custard-based ice cream recipes involve pouring the hot custard directly into the ice cream. This has no negative effect and stops the cooking process and accelerates cooling.

PUDDING MILKSHAKE WITHOUT ICE CREAM

Cooking time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Result: 2 shakes

Ingredients

1 cup whole milk1/3 cup
sugar1
cup
cream1
cup
salt1
vanilla bean, seeds scraped out (or 1 teaspoon vanilla extract)
4 large egg yolks10
ice cubes

Instructions

Put the egg yolks in a medium bowl and whisk them.

Heat the milk, sugar, pulp and vanilla bean (or vanilla extract) and salt in a medium saucepan. The mixture should reach 180-190F just before it comes to a boil.

Slowly pour the milk over the egg yolks, stirring constantly.

Pour the egg mixture back into the saucepan and heat over medium-low heat until it thickens and coats the spatula.

Pour the pudding through a strainer into the cooled container, which is sitting in an ice bath. Continue stirring until the mixture has cooled, 5 to 7 minutes.

Mix the pudding with the thick ice cream and ice. Pour into glasses and serve immediately.

SHAKES WITH CORN STARCH AS THICKENER

This milkshake recipe uses an eggless Philadelphia ice cream base. Philadelphia-style ice cream is made with heavy cream, milk, sugar and vanilla, as described in David Lebovitz’s excellent book, The Perfect Sensation: Ice Cream, Sorbets, Granitas and Sweet Companion Books. The difference is that in this recipe I also add cornstarch and powdered milk for a thicker mixture and creamier texture.

CORNSTARCH SHAKE WITHOUT ICE

Cooking time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Result: 2 shakes

Ingredients

1 1/4 cups whole milk1
cup cream3
tablespoons powdered milk (soluble and skim)
1/3 cup granulated sugar (more to taste)
3/4 tablespoon cornstarch1
seedless vanilla bean (substitute with two teaspoons vanilla extract)
10 ice cubes

Instructions

Scrape the seeds from the vanilla bean with a paring knife. Combine sugar, vanilla bean seeds and powdered milk in a medium saucepan. Slowly add 1 cup of milk, stirring constantly. Add the bean pods to the milk.

Prepare the cornstarch by mixing it with the remaining 1/4 cup of milk. Whisk cornstarch and milk until combined and no lumps remain. Set aside.

Slowly bring the milk to a boil, add the cornstarch and stir constantly, scraping the bottom with a heat-resistant spatula, until the mixture has thickened enough to coat the spatula, 1 to 2 minutes. Remove from heat.

Prepare an ice bath by placing the 2 liter bowl in the large bowl, partially filled with ice and water. Place a strainer over the smaller bowl and pour the mixture into the bowl. Continue to stir for 5 to 7 minutes, until the mixture has cooled.

Slowly add the heavy cream, stirring constantly.

Mix with 10 ice cubes. Serve immediately.

BUTTER MILKSHAKES

Finally, here’s another interesting way to make a milkshake without ice cream that I found on The Village Housewife. The recipe uses milk, sugar, ice cream, vanilla extract and…. corn oil with a non-stick emulsifying spray. I have to admit that I was a little skeptical of this recipe at first, but after trying it, it’s actually really good. It has a nice texture and a lighter body than egg yolk or pudding based shakes. My kids liked it too. I made some changes to the original recipe, including reducing the amount of sugar, as the original shake was too sweet for my taste. I also omitted the unsweetened cocoa powder and substituted real milk for the water and powdered milk.

CORN BUTTER MILKSHAKE

Cooking time: 10 minutes

Cooking time: 5 minutes

Total time: 15 minutes

Result: 2 shakes

Ingredients

1 cup ice cream1
cup milk1/4
cup sugar1/2
teaspoon vanilla extract2
tablespoons corn oil plus 5 seconds of glue spray

Instructions

Blend ice cream, milk, sugar, vanilla extract, nonstick spray and corn oil until smooth. Pour into milkshake glasses and serve immediately.

Frequently Asked Questions

Need to add ice cream to your smoothie?

We do not recommend adding ice, as this will only dilute the flavor. If you like smoothies, add more milk.