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Making a good milkshake at home?

C

coomarlin

Senior member
Yeah I know it seems simple. Ice cream, Milk, syrup, and blend. But my home milkshakes suck. Seems like when I try making a milkshake at home it blends up nicely and looks good at first glance but if it sits on the counter for a minute or so it starts seperating into a thin runny mess on the bottom and a thick gloppy mess on the top. Whenever I buy a good milkshake from a restuarurant it keeps a consistant thickness no matter how long it sits around.

I have a good kitchen aid blender but for some reaosn I just can't get it to stay thickened. Am I missing something?
 
Originally posted by: coomarlin
Yeah I know it seems simple. Ice cream, Milk, syrup, and blend. But my home milkshakes suck. Seems like when I try making a milkshake at home it blends up nicely and looks good at first glance but if it sits on the counter for a minute or so it starts seperating into a thin runny mess on the bottom and a thick gloppy mess on the top. Whenever I buy a good milkshake from a restuarurant it keeps a consistant thickness no matter how long it sits around.

I have a good kitchen aid blender but for some reaosn I just can't get it to stay thickened. Am I missing something?
Click to expand...

Maybe you aren't blending it long enough? Or need a better blender?
 
Honestly, they probably put emulsifiers in the crap that you buy at any store. As soon as it starts melting (assuming you don't pre-freeze your beaters/mixers) you'll start to see separation.
 
Thanks. I'm using whole milk which is what I see being used in shops. My kitchen aid mixer is pretty high end and does a great job on Margaritas. But I've noticed that the malt shops use some specialized piece of equipment.

I try to mix it until it's smooth but I don't want to mix it too long for fear that it will heat up too much. Or is that possible? Maybe next time I'll try mixing it longer and see how that works. Or maybe add some malt powder and see if that helps keep it together.

WTF is the guy above talking about Hijack?
 
Originally posted by: coomarlin
Thanks. I'm using whole milk which is what I see being used in shops. My kitchen aid mixer is pretty high end and does a great job on Margaritas. But I've noticed that the malt shops use some specialized piece of equipment.

I try to mix it until it's smooth but I don't want to mix it too long for fear that it will heat up too much. Or is that possible? Maybe next time I'll try mixing it longer and see how that works. Or maybe add some malt powder and see if that helps keep it together.

WTF is the guy above talking about Hijack?
Click to expand...

Lojack?
 
Originally posted by: coomarlin
Yeah I know it seems simple. Ice cream, Milk, syrup, and blend. But my home milkshakes suck. Seems like when I try making a milkshake at home it blends up nicely and looks good at first glance but if it sits on the counter for a minute or so it starts seperating into a thin runny mess on the bottom and a thick gloppy mess on the top. Whenever I buy a good milkshake from a restuarurant it keeps a consistant thickness no matter how long it sits around.

I have a good kitchen aid blender but for some reaosn I just can't get it to stay thickened. Am I missing something?
Click to expand...

I KNOW THE SECRET FOR MAKING GOOD MILKSHAKES!!!

You need vanilla syrup. It's like chocolate syrup for making chocolate milk, but it's vanilla. iirc, I used 4 scoops of vanilla ice cream, then filled it up just above the ice cream with milk and put 3 big squirts of vanilla syrup in, then blended it together. This makes milkshakes just like restaurants! You can also crush up some Oreos to make an Oreo McFlurry-type of thing.

Too bad I'm allergic to dairy now 🙁
 
I actually prefer the taste of a milkshake that's just chocolate ice cream blended with 2% or higher milk. Who cares if it starts separating? Just stir it back together.
 
Originally posted by: coomarlin
Yeah I know it seems simple. Ice cream, Milk, syrup, and blend. But my home milkshakes suck. Seems like when I try making a milkshake at home it blends up nicely and looks good at first glance but if it sits on the counter for a minute or so it starts seperating into a thin runny mess on the bottom and a thick gloppy mess on the top. Whenever I buy a good milkshake from a restuarurant it keeps a consistant thickness no matter how long it sits around.

I have a good kitchen aid blender but for some reaosn I just can't get it to stay thickened. Am I missing something?
Click to expand...

Try Ice Cream + milk + raspberry Jam. Never was a big fan of syrup for flavoring my milkshakes.
 
Get some of those mugs that you keep in the freezer and that have the liquid in the sides. Then when you pout the shake into the mug, it will stay frozen for quite a while.
 
Here's how I do it. It hasn't failed me yet.

1) get some vanilla ice cream (vanilla bean is my favorite) and let it sit and get a little soft
2) put a few scoops in a blender and add milk (2% works best in my experience)
3) add a few drops of vanilla extract
4) blend
5) serve and enjoy
 
The way I make milkshakes at home:

1) Choose good ice cream flavor that is currently stocked in my freezer
2) Add a little chocolate syrup
3) Add some milk, start with less, until you get the desired consistency
4) Blend and serve
 
Originally posted by: Xanis
1) get some vanilla ice cream (vanilla bean is my favorite) and let it sit and get a little soft
Click to expand...

I think this may be the key. I actually warm the hard ice cream in the microwave until it's "mushy" (low heat) before blending it in.
 
My milkshake:
  1. 1 or 2 bananas,
  2. a cup of whole or 2% milk,
  3. a spoonful of protein powder,
  4. a couple spoonfuls of plain, white, unflavored yogurt such as Dana Plain Yogurt,
  5. strawberries or other berries are optional.
 
For a chocolate milk shake, I used to use vanilla ice cream and chocolate syrup. A cheaper way is chocolate ice cream and a little bit of milk (too much will ruin it). I use an old two speed, drink mixer on low. I don't mix much; mix about 5 seconds and then spoon out the air pockets; repeat this 5 - 6 times. They come out thick every time - have to eat with a spoon. I use regular chocolate ice cream from a high quality vendor (blue bell in the southeast, u.s.).

Watch how different ice cream stores make them - might give you an idea.
 
Originally posted by: Savij
It's the blade.

http://www.amazon.com/Oster-OS...ke-Blade/dp/B00014WEKY
Click to expand...

It's not the blade. Without an emulsifier it's going to start to separate as soon as it leaves the blender. Restaurants and fast food places use milkshake mixes that contain lots of emulsifiers, usually guar gum, xanthan gum, lecithin or a mixture of all of those. If you don't want your shakes to separate you need to start adding something to yours or drink it faster.
 
I'm serious about this:

A Braun Handblender makes a restaurant quality milkshake every time.

Ingredients:

A few scoops of vanilla Ice cream
A generous amount of Hershey's chocolate syrup
A bit of milk.

You don't need anything else.

Combine in a tall container. I use a large plastic tupperware bowl with high sides as my designated milkshake maker.

Plug in your Braun and mix away. I've figured out that raising the mixer above the shake mix ever so often adds air to the mix and makes it creamier and fluffier.

The shake will turn out creamy and never seperate.
 
Originally posted by: coomarlin
Thanks. I'm using whole milk which is what I see being used in shops. My kitchen aid mixer is pretty high end and does a great job on Margaritas. But I've noticed that the malt shops use some specialized piece of equipment.

I try to mix it until it's smooth but I don't want to mix it too long for fear that it will heat up too much. Or is that possible? Maybe next time I'll try mixing it longer and see how that works. Or maybe add some malt powder and see if that helps keep it together.

WTF is the guy above talking about Hijack?
Click to expand...

all the shake shops i've seen typically mix for quite awhile. easily over a minute.
 
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