Cherries and Cream Milkshake
A luscious, silky milkshake built on sweet canned cherries, their bright juice, and vanilla ice cream, finished with a touch of heavy cream for richness and topped with whipped cream and a cherry. Ready in minutes, this is comfort in a glass.
Steps
Before you start
- Use chilled glasses if possible—chill them in the freezer for 5 minutes while you gather ingredients
- Have all ingredients cold: ice cream straight from the freezer, cream from the refrigerator
- If making a single serving, halve all quantities
Drain cherries and chill glasses
- Open the can of canned cherries and drain them in a fine-mesh strainer set over a bowl, reserving the juice.
- While the cherries drain, place 2 tall milkshake glasses in the freezer for at least 5 minutes to chill.
+ Show details− Hide details
Ready when: Cherries are drained and glasses feel frosty and cold to the touch
Tip: Don't skip chilling the glasses—this prevents the milkshake from melting immediately after serving.
Layer ingredients in blender
- Pour the reserved cherry juice (about 0.5 cup / 120 ml) into the blender pitcher first.
- Add 1 cup (240 ml) drained cherries, 2 cups (480 ml) vanilla ice cream in chunks or scoops, 0.25 cup (60 ml) cold heavy cream, and 0.75 cup (150 ml) ice cubes in that order.
+ Show details− Hide details
Tip: Starting with liquid helps the blender pull ingredients down and blend more evenly. If your blender is not very powerful, use 0.5 cup ice instead of 0.75 cup and add more later if needed.
Blend until smooth and creamy
- Secure the lid on the blender and blend on medium-high speed for 45–60 seconds, until completely smooth, creamy, and no chunks of ice remain.
- The mixture should be thick but still pourable, like a soft-serve consistency.
+ Show details− Hide details
Ready when: Milkshake is smooth, creamy, and has a consistent, pourable texture with no ice crystals or chunks visible
Tip: If the shake is too thick, add 2–3 tablespoons of cold milk or cherry juice through the lid opening and blend for 10–15 seconds. If too thin, stop and add a few more ice cubes, then blend again.
Pour and garnish
- Carefully pour the blended milkshake evenly into the 2 chilled glasses, filling each to about three-quarters full.
- Top each shake with a generous dollop of whipped cream if desired, and place a fresh or maraschino cherry on top of the whipped cream as garnish.
- Insert a straw or spoon into each glass and serve immediately.
+ Show details− Hide details
Tip: Serve right away—the ice cream will begin to melt once blended, so every second counts to keep the texture thick and creamy.
Good to know
Tips
- For a boozy cherry cocktail shake, add 1.5 oz kirsch, cherry liqueur, or vodka after blending; this is best served over more ice as a thinner drink.
- Make your own cherry juice concentrate by simmering 1 cup fresh or frozen cherries with 0.5 cup sugar and 0.25 cup water until the cherries break down, then strain; this freezes well for future shakes.
- For extra richness, use cherry or cherry-vanilla ice cream instead of plain vanilla.
- Chill your glasses in the freezer for 5–10 minutes before serving to keep the milkshake cold longer and prevent immediate melting.
Storage & reheating
Best enjoyed fresh immediately after blending. If you need to make ahead, blend without ice, pour into glasses, and refrigerate for up to 1 hour, then add ice cubes and blend or stir well before serving (texture will be thinner).
Substitutions
- canned cherries in heavy syrup, with juice → Fresh or frozen cherries, pitted. Use 1 cup fresh or frozen (thawed and drained if frozen); you may need to add 2–3 tablespoons of sugar or cherry syrup if using fresh cherries, which are less sweet than canned.
- reserved cherry juice from the can → Grenadine syrup or cherry syrup mixed with water. Use 2–3 tablespoons grenadine or cherry syrup combined with 4–5 tablespoons water for the 0.5 cup of juice; adjust to taste.
- vanilla ice cream → Vanilla Greek yogurt or dairy-free vanilla ice cream. Use 1.5 cups Greek yogurt plus 0.5 cup ice cream, or use 2 cups non-dairy vanilla ice cream for a vegan version; the texture will be slightly tangier with yogurt.
- heavy cream, cold → Whole milk or half-and-half. The shake will be slightly less rich; use 0.5 cup whole milk or half-and-half for the same volume and creaminess.
