The weather is warming up and we’re heading into strawberry season. There are so many ways to celebrate strawberries, but one of the best is a strawberry milkshake. It’s a drink that evokes the innocence of youth, the excitement of a first date at a classic diner, and fun with friends at old-school malt shops. Creamy, delicious, and bursting with strawberry flavor, strawberry milkshakes are a sweet, cooling treat you’ll no doubt be craving during a hot summer.
Strawberry milkshake is a delicious drink made with strawberries, milk, ice cream and flavoring ingredients like vanilla extract or strawberry syrup. Optionally topped with whipped cream, strawberry syrup and the options are endless, it can be easily dressed to a dessert drink!
Milkshakes are a blend of ice cream, milk, and flavorings or sweeteners (unless you’re in New England, then it’s called a frappe). While the original versions from the late 1800s had eggs and whiskey, by the early 1900s they became drinks made with flavored syrups; the modern version of milkshakes, with ice cream, milk, and flavorings didn’t appear until the 1920s.
But once they got going, oh boy they got going! And a strawberry milkshake is a classic. It has the usual stuff—ice cream, milk—but most of the flavor comes from either fresh strawberries or strawberry flavored syrup.
Somehow something so simple ended up tasting so good.
To make a strawberry milkshake, add all your ingredients to a blender and blend until smooth. Pour your milkshake into glasses and serve, preferably with cute patterned straws if you’re feeling retro.
If you want you can enhance the strawberry flavor of the milkshake by macerating your fresh strawberries in sugar and vanilla extract before blending, or use strawberry ice cream, strawberry milk, and strawberry syrup as well as fresh fruit.
Don’t be afraid to add toppings: a tower of whipped cream, some smashed graham crackers, or a drizzle of chocolate sauce all make your strawberry milkshake something special.
You may think that being vegan means you can’t enjoy a dairy-filled strawberry milkshake.
That’s just not true! It’s actually quite easy to make strawberry milkshakes a vegan treat.
Milk: For thinning the strawberry milkshake so it’s drinkable, you can replace cow milk with coconut milk or almond milk. Coconuts and almonds already pair very well with strawberries; adding their milks to a strawberry milkshake can give slightly nutty or sweet flavors that complement strawberries as well as changing milkshake texture.
No ice cream? No problem! You can still get that luscious mouthfeel by using cashews or almonds soaked in liquid. Pulverizing soaked nuts in a blender or food processor is a classic technique for giving vegan dishes a creamy texture without the use of dairy or specialty foods.
Using just soaked cashews or almonds, strawberries, vanilla extract and water will give you the strawberry milkshake you love without the extra sugar!
Vegan ice cream: Ice cream has to be made from cow milk, right? Nope! Vegan ice creams are gaining popularity as more folks look for frozen desserts that are dairy-free, environmentally friendly, or suitable for vegan diets. Coconut-based ice creams are delightfully creamy and make perfect substitutes for dairy-based ice creams in this strawberry milkshake.
How To Make Strawberry Shake (Stepwise Photos)
1. Rinse strawberries under running water and pat dry. Cut off the stems and chop them to quarters. If you prefer to have a chilled shake, freeze the strawberries for an hour. I used about 2 cups of strawberries (250 to 300 grams). You may use more or less.
2. Add sweetener of your choice, regular sugar, honey, maple syrup all go well. I add about 3 tbsps of organic sugar. Optional – If you have ice cream, add 6 to 8 scoops of vanilla ice cream or strawberry ice cream. As a substitute I used soaked cashews and almonds (24 to 30 ). I soaked them for 6 hours and also peeled the almonds. If you want a protein boost in your shake add them else feel free to skip.
3. Pour 1½ cups chilled milk. If using ice cream start with half cup and then add later if required. I used this homemade almond milk with the pulp. You can simply use water by using more nuts (upto 36) at step 2.
4. Add 1 to 2 teaspoons vanilla extract.
5. Blend until smooth, creamy and frothy. Ensure there are no grits left in your shake. If you find your shake too runny, add more strawberries. If it is too thick add little more milk and blend.
Pour strawberry shake to serving glasses. With the addition of nuts you get a smooth, rich, creamy and delicious layer over your shake. You won’t need any toppings.
- Soaking nuts is essential to get a creamy and thick shake. We don’t want the grits in the shake.
- If you do not have a powerful blender, then first blend the nuts with little water until really smooth. Adding too much water to blend the nuts won’t make smooth milk. So start with equal amounts of nuts and water. Ex: 1/4 cup nuts with 1/4 cup water. Add more water as you blend. Once the nuts are blended well, add fruits and milk.
Ingredients (US cup = 240ml )
- 2 cups strawberries (chopped) 250 to 300 grams
- 24 cashews or almonds (or 6 to 8 scoops ice cream or 3 to 4 tbsps almond meal)
- 1½ cups milk (dairy or vegan milk, ½ to ¾ cup if using ice cream)
- 1 teaspoon vanilla extract ( optional )
- 2 tablespoons sugar or maple syrup or honey
- Optional : If you do not have ice cream or almond meal, you may soak cashews or almonds for at least 6 hours. Later rinse them and use. If using almonds, peel the skin. Soaked nuts will yield a smooth & creamy milkshake.
- Rinse strawberries under running water and pat dry. Discard the stem and chop them to quarters. For a chilled strawberry shake freeze them for an hour. Also chill the milk.
- Add all the other ingredients to the blender and blend until smooth and creamy.
- Pour strawberry milkshake to serving glasses. You may top with whipped cream.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes