Easy Milkshake Ideas

Make fun new milkshakes all summer long with inspiration from Food Network Magazine.

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Strawberry (No. 5)

Blend 1 pint strawberry ice cream, 1 cup strawberries and 1/4 cup milk.

Toasted Marshmallow (No. 2)

Broil 8 marshmallows on foil, turning, until browned. Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt, adding 6 of the toasted marshmallows. Top with the remaining marshmallows.

Corn Cereal (No. 9)

Steep 1 1/2 cups sweetened corn cereal (such as Cap’n Crunch) in 1 1/2 cups hot milk, 30 minutes. Strain and freeze in an ice cube tray. Blend the frozen milk cubes with 1 pint vanilla ice cream and 1 cup cereal. Top with more cereal.

Lemon Meringue (No. 13)

Blend 1 cup each lemon sorbet and vanilla frozen yogurt, 1/4 cup milk and 2 tablespoons jarred lemon curd; pour into glasses. Beat 2 egg whites and 2 tablespoons superfine sugar until stiff. Spoon onto the shakes and brown with a kitchen torch.

Key Lime (No. 15)

Blend 1 pint vanilla frozen yogurt, 1/2 cup milk, and the zest and juice of 6 Key limes.

Pina Colada (No. 16)

Blend 1 pint vanilla frozen yogurt, 1 cup frozen pineapple chunks, 1 tablespoon cream of coconut and 2 ounces dark rum. Garnish with pineapple.

Mango-Yogurt (No. 19)

Blend 1 pint mango sorbet, 1 chopped mango and 2/3 cup plain kefir or yogurt. Top with chopped mango.

Cookies and Cream (No. 23)

Soak 1 cup chocolate wafer cookies in 1/4 cup milk until soft. Blend with 1 pint vanilla ice cream. Top with more cookies.

Chocolate-Peanut Butter (No. 27)

Blend 1 pint chocolate ice cream and 1/2 cup each peanut butter and milk. Top with chopped honey-roasted peanuts.

Malted Mocha Chip (No. 30)

Blend 1 cup each chocolate ice cream and coffee ice cream, 3 tablespoons malted milk powder, 2 tablespoons milk and 1/4 cup chocolate chips.

Black Raspberry (No. 35)

Blend 1 pint black raspberry ice cream, 1/4 cup each raspberries and seltzer, and 1 teaspoon lemon juice. Top with whipped cream.

Coconut–Hot Fudge (No. 37)

Make hot fudge: Microwave 1/2 cup finely chopped bittersweet chocolate and 1/4 cup each cream and sweetened condensed milk, stirring frequently, until melted. Blend 1 pint coconut ice cream and 1/4 cup milk; layer in glasses with the hot fudge. Top with toasted shaved coconut.

Spumoni (No. 38)

Make hot fudge: Microwave 1/2 cup finely chopped bittersweet chocolate and 1/4 cup each cream and sweetened condensed milk, stirring frequently, until melted. Cook 1 cup halved pitted cherries and 2 tablespoons each sugar and lemon juice until syrupy; cool. Blend 1 pint pistachio ice cream and 1/4 cup milk; layer in glasses with the hot fudge and cherries.

Peach Melba (No. 41)

Stir 1 cup crushed raspberries and 1 to 2 tablespoons confectioners’ sugar. Blend 1 pint peach ice cream and 1/4 cup milk; layer in glasses with the raspberry mixture. Top with whole raspberries.

Blueberry-Buttermilk (No. 42)

Simmer 1 cup blueberries, 2 tablespoons sugar and 1 tablespoon lemon juice until syrupy; cool. Blend with 1 pint vanilla ice cream and 1/4 cup buttermilk.

See the full list: 50 Milkshakes