Cinnamon Roll Milkshake

Name: Cinnamon Roll Milkshake
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: American
Ingredients: 2½ cups (625 ml) vanilla ice cream; 1 cup (240 ml) whole milk; 4 oz (115 g) cream cheese, softened to room temperature, cut into chunks; 3 tablespoons (45 g) packed light brown sugar; 1½ teaspoons (7½ g) ground cinnamon; ½ teaspoon (2½ ml) vanilla extract; pinch fine sea salt; to taste whipped cream (optional); to taste ground cinnamon, for topping (optional)

From the MyKitchenBank Kitchen

A creamy, indulgent milkshake that tastes like a warm cinnamon roll in a glass. Vanilla ice cream is blended with cream cheese for tang and richness, sweetened with brown sugar, and spiced with cinnamon for that signature cinnamon roll flavor. Perfect for a dessert drink or breakfast treat.

Prep: 5 min
Cook: —
Total: 5 min
Makes: 2 milkshakes (about 12 oz each)

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Steps

Before you start

Soften the cream cheese at room temperature for at least 30 minutes before starting
Use vanilla ice cream straight from the freezer—do not soften it
Have your blender and tall glasses ready
Gather all ingredients before you start blending

1
Prep the cream cheese
- Cut the softened cream cheese into roughly ½-inch (1.3 cm) chunks.
- This ensures it blends evenly throughout the milkshake without creating lumps.
- Set aside and keep at room temperature until blending.
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Ready when: Cream cheese is cut into uniform chunks roughly the size of walnuts
Tip: If your cream cheese feels even slightly cold or firm, let it sit at room temperature for a few more minutes; cold cream cheese won't blend smoothly and will create a grainy texture.
2
Combine all ingredients in blender
- Add the vanilla ice cream (2.5 cups / 625 ml), whole milk (1 cup / 240 ml), cream cheese chunks, brown sugar (3 tablespoons / 45 g), ground cinnamon (1.5 teaspoons / 7.5 g), vanilla extract (½ teaspoon / 2.5 ml), and salt to the blender jar.
- Do not blend yet; arrange the cream cheese on top of the ice cream to help it blend more evenly.
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Tip: Work quickly during this step so the ice cream doesn't begin to soften; if the blender is cold from the freezer, that will help keep the mixture cold.
3
Blend until smooth
- Cover the blender and blend on high speed for 45–60 seconds until the mixture is completely smooth and creamy with no visible cream cheese chunks or ice cream crystals.
- If the mixture looks thick or grainy, stop and use a spatula to scrape down the sides, then blend for another 15–20 seconds.
- Do not over-blend—stop as soon as the shake is smooth, as continued blending warms the mixture and creates a thin, icy texture instead of a creamy one.
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Ready when: Mixture is thick, smooth, and pourable with no visible streaks, lumps, or ice crystals; it flows slowly from a spoon without separating.
Tip: If the mixture is very thick and the blender is struggling, use the pulse function instead of continuous blending; this prevents friction heat from melting the ice cream and thinning the shake.
4
Pour, garnish, and serve
- Immediately divide the milkshake evenly between two tall glasses (approximately 12 oz each).
- Top each shake with a dollop of whipped cream if desired, and dust lightly with ground cinnamon.
- Serve at once while the shake is cold and thick.
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Tip: Serve immediately with wide straws or a spoon to fully enjoy the thick, creamy texture; letting the shake sit will cause the ice cream to melt and the texture to thin.

Good to know

Tips

Soften the cream cheese at room temperature for at least 30 minutes before blending so it incorporates smoothly without creating lumps.
Keep your vanilla ice cream in the freezer until the moment you blend; if it softens, the shake will be thin and icy rather than thick and creamy.
For an extra cinnamon roll experience, drizzle a thin line of cinnamon or a light caramel sauce inside each glass before pouring the shake.
To make this recipe for more than 2 people, blend in batches using the same ratio; do not double the blender batch as overcrowding prevents smooth blending.

Make ahead

The cream cheese should be softened to room temperature 30 minutes before blending, but the milkshake itself must be blended and consumed immediately for best texture.

Storage & reheating

Best consumed immediately. If needed, cover and refrigerate for up to 2 hours, but the texture will thin slightly as the ice cream melts. Do not freeze.

Substitutions

whole milk → 2% milk or half-and-half. 2% milk will create a slightly thinner shake; half-and-half will make it richer and thicker.
cream cheese → Greek yogurt (plain, unsweetened). Use 3 oz (85 g) yogurt for a tangier, slightly lighter texture; omit if a creamier result is preferred.
ground cinnamon → Chai spice blend or pumpkin pie spice. Use the same amount for a more complex, warm spice flavor; may include clove, nutmeg, and ginger notes.
packed light brown sugar → white granulated sugar or honey. Use 2½ tablespoons (31 g) white sugar or 2 tablespoons (30 ml) honey; you'll lose the molasses depth but still achieve sweetness.