Cherry Vanilla Milkshake
A luscious, creamy milkshake combining fresh cherries and cherry juice with vanilla ice cream and whole milk. This quick blended drink is perfect for a summer treat, brunch, or dessert. The natural tartness of cherry balances beautifully with sweet vanilla, creating a sophisticated yet nostalgic flavor.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 milkshakes (about 14 oz / 415 ml each)
Steps
Before you start
- Chill your blender jug in the freezer for 5–10 minutes if you want an extra-thick shake
- Remove cherry pits from fresh cherries if using whole fruit; halve large cherries for easier blending
- Have serving glasses ready and chilled
Combine base ingredients
- Pour the cold whole milk into your blender.
- Add the cherry juice.
- Scoop in 3 cups (720 ml) of vanilla ice cream—use slightly softened ice cream so it blends smoothly without creating an overly thick paste.
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Tip: Slightly softening the ice cream by leaving it on the counter for 2–3 minutes before scooping makes blending easier and prevents overworking the blender motor.
Add cherries and flavorings
- Add 1 cup (150 g) of pitted fresh cherries to the blender.
- Optionally add ¼ tsp vanilla extract for deeper vanilla flavor and 1 tbsp honey or sugar if you prefer extra sweetness.
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Tip: Fresh cherries are preferable because they blend into the shake and add natural texture; frozen cherries work but may make the shake too thick if not thawed first.
Blend until smooth and creamy
- Secure the blender lid firmly.
- Blend on high speed for 45–60 seconds, pausing to scrape down the sides with a spatula halfway through if needed.
- Stop when the mixture is completely smooth and creamy with no visible cherry pieces, though some light streaking is fine.
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Ready when: Mixture is smooth and pourable with a thick milkshake consistency; no visible fruit pulp or ice cream lumps
Tip: Over-blending can warm the shake and make it thin, so stop as soon as smooth. If it's too thick, add 2–3 tbsp more milk; if too thin, add another scoop of ice cream.
Divide and serve
- Pour the milkshake evenly into 2 chilled serving glasses (12–16 oz / 355–475 ml each), filling them about three-quarters full to allow room for toppings.
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Tip: Chill glasses in the freezer for 5–10 minutes before pouring to keep the shake cold longer.
Top and garnish
- If desired, top each shake with a generous dollop of whipped cream.
- Place a fresh pitted cherry on top of the whipped cream or float it in the shake.
- Serve immediately with a wide straw or long spoon.
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Tip: Serve immediately while the shake is coldest; it will gradually soften as the ice cream melts.
Good to know
Tips
- For a thicker, more indulgent shake, use 3½ cups (840 ml) ice cream and slightly less milk; for a thinner, more drinkable version, use 2½ cups (600 ml) ice cream and up to 1¼ cups (300 ml) milk.
- Make a cherry swirl effect: pour half the shake into each glass, then drizzle with cherry juice or cherry syrup down the inside of the glass before pouring in the remaining shake and stirring gently.
- For a frozen cherry milkshake, substitute frozen cherries (not thawed) and reduce milk to ¾ cup (180 ml); blend longer until completely smooth.
- Toast the rim of chilled glasses with a light coating of honey and crushed freeze-dried cherries for a café-style presentation.
Make ahead
Prepare the cherries and measure milk and cherry juice into separate containers up to 4 hours ahead and refrigerate. Blend just before serving for the best texture and temperature.
Storage & reheating
Milkshakes are best enjoyed immediately, but any leftover shake can be refrigerated in a sealed container for up to 2 hours. Stir or re-blend briefly before serving, as separation and melting will occur. Do not freeze.
Substitutions
- fresh cherries, pitted → frozen pitted cherries (thaw first). Frozen cherries work well and are available year-round, though fresh offers better texture. Thaw completely and drain excess liquid before blending.
- cherry juice (unsweetened or lightly sweetened) → cherry syrup or cherry puree diluted with ¼ cup water. If cherry juice is unavailable, mix 3 tbsp cherry syrup with ¼ cup water, or use cherry puree from a can mixed with water to reach ½ cup liquid.
- vanilla ice cream → Greek yogurt (¾ cup / 180 ml) mixed with 2 cups (480 ml) vanilla ice cream. Substituting 1–2 tablespoons Greek yogurt adds tang and creaminess while reducing the overall sugar content if desired.
- whole milk, cold → 2% milk, oat milk, or almond milk. Use 2% milk for slightly lower fat; oat milk adds nuttiness and creaminess; almond milk creates a lighter shake. Adjust amount slightly to reach desired thickness.
