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Making A Good Milkshake

C

coomarlin

Senior member
Making your own milkshakes at home. Seems easy enough. But I have yet to master the technique. I sometimes get milkshakes from Steak & Shake, Fudruckers, Fat Burger, and Coldstone Creamery. They are fantastic. I'd like to make a good shake at home.

Here is the problem. I buy good quality ice cream (Hagen Daz, Edy's, Breyers, Dreyers, etc) and blend it in a blender with whole milk. I've tried all kinds of (Ice cream/Milk)ratios from 1:1 up to 4:1. I have this problem of the shake seperating after it's blended. After the inital blending the shake looks good but after sitting for a minute the ice cream and the milk start to seperate.

What can i do to make a good shake at home?

BTW, I use a Cuisenart blender that seems to work great for everything else. Great Margaritas........................
 
The ice cream and the milk are not "seperating". Your shake is simply melting around the edges. Try putting your glass in the freezer to cool it down before pouring your shake in.
 
Originally posted by: DurocShark
Icecream, milk, ice, blender. I'll usually toss in some appropriate fruit too.
Click to expand...

no ice.

Either you are not blending long enough or your blender is lacking quality. How does it taste?
 
My grandmother used to put eggs into milk-shakes.... I'm sure it will help it to congeal better (I would never touch em'. The thought of raw egg in milkshake makes me sick!!).

Don't forget, when you buy milkshakes from restaurants, they probably use icecream or mixes with a higher fat content, they might even use cream vs. milk. All that extra fat helps to keep your mikshake smooth and together vs. the homemade melting really fast shake.
 
If you have a good freezer, you don't need to add ice. If you use the freezer attached to your fridge, it doesn't keep icecream cold enough.
 
Never thoguht about chilling the glass before pouring the milkshake. That sounds like a good idea. I think my blender is good. It's a cuisenart that was pretty damn expensive. Bought it when I was drinking a lot of Margaritas a few years back.

As for the ice, I definately haven't tried that. Seems like it would end up chunky like a slush puppy.
 
Man the best chocolate banana milkshakes are so easy to make. Get any kind of cheapy vanilla ice cream, poor in a little milk (you can add more milk as you desire to make the shake thinner according to your desire) and throw in a bunch of nesquik or hersheys syrup and about 3/4's a banana.
 
Originally posted by: Kyteland
The ice cream and the milk are not "seperating". Your shake is simply melting around the edges. Try putting your glass in the freezer to cool it down before pouring your shake in.
Click to expand...

I don't think it's as simple as melting. Heck I can get a milkshake from a restaurant that melts but it doesn't seperate like mine does at hom. The steak and shake milkshakes melt into sort of thin runny milkshake. At home mine seems to stratify. Sort of like the top becomes frothy ice cream while the bottom of the shake is more runny like milk. Make it sound like a blender problem but I don't think so. I guess I could borrow a blender froma friend to see if that helps.

 
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