Hanukkah Sufganiyah Jelly Donut Shake
A creamy, indulgent milkshake inspired by sufganiyah, the classic jelly-filled donuts served during Hanukkah. Vanilla ice cream blends with whole milk and a touch of almond extract, swirled with raspberry jam and studded with mini chocolate chips, then topped with whipped cream and a drizzle of jam. It tastes like a warm sufganiyah in cold, drinkable form.
Steps
Before you start
- Have ice cream slightly softened (1–2 minutes out of the freezer) so the blender runs smoothly
- Chill your serving glasses in the freezer for 5 minutes
- Have all ingredients prepped and ready to add to the blender
Blend the base
- Add the softened vanilla ice cream, cold whole milk, and almond extract to a blender.
- Pulse a few times, then blend on medium speed for 30–45 seconds, until smooth and creamy.
- The mixture should flow easily but still be thick.
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Ready when: Shake base is smooth and pourable but still thick
Tip: Do not overblend or the shake will become too thin and icy. Stop as soon as the mixture is uniform.
Add chocolate and half the jam
- Add 0.25 cup (45 g) mini chocolate chips and 0.25 cup (80 g) of the raspberry jam directly into the blender.
- Pulse 3–4 times until the chips are distributed and some jam is marbled throughout (do not fully blend the jam, which should remain in soft swirls).
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Ready when: Jam and chocolate chips are visible throughout in streaks and flecks, not fully blended
Tip: Pulse gently—you want texture and swirls, not a uniformly purple shake. The jam should remain in pockets.
Pour into glasses
- Divide the shake between two chilled 16 oz (500 ml) glasses, filling each about three-quarters full.
- Pour slowly to avoid splashing.
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Tip: Chill glasses before pouring to keep the shake cold and prevent condensation.
Swirl in remaining jam
- Use a spoon to swirl the remaining 0.25 cup (80 g) of raspberry jam into each shake, creating ribbons from the top to the bottom of the glass.
- Do not stir completely—leave visible jam streaks.
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Ready when: Jam is visible in distinct ribbons throughout the shake
Tip: Use a long spoon or bar spoon for best control when swirling jam deep into the glass.
Top with whipped cream and garnish
- Crown each shake with a generous dollop of whipped cream (about 0.25 cup / 60 ml per shake).
- Drizzle 1 tablespoon (20 g) of raspberry jam over the whipped cream, and add a small pinch of mini chocolate chips for garnish if desired.
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Ready when: Whipped cream is piled high and jam drizzle is visible
Tip: Add whipped cream just before serving so it stays fluffy and doesn't melt into the shake.
Good to know
Tips
- For a firmer shake, use ice cream straight from the freezer (you may need to let the blender run slightly longer) or add 3–4 ice cubes instead of cold milk.
- If you prefer a less sweet drink, reduce the jam to 0.375 cup (120 g) total, or use a lower-sugar jam.
- To make this dairy-free, substitute oat milk or almond milk for whole milk and use coconut ice cream or cashew-based frozen dessert.
- Serve with a sturdy straw or spoon—the thick shake and jam swirls require both to enjoy fully.
Make ahead
You can prepare the blended base (steps 1–2) up to 4 hours ahead. Store it in a covered pitcher in the refrigerator. When ready to serve, give it a quick stir (it may separate slightly), pour into glasses, swirl in fresh jam, and top with whipped cream.
Storage & reheating
Best served immediately. If you need to store leftovers, cover and refrigerate for up to 2 hours (the whipped cream will soften and the shake will lose some airiness). Do not freeze.
Substitutions
- raspberry jam (or seedless raspberry preserves) → strawberry jam or apricot preserves. Use the same amount. Strawberry gives a lighter flavor; apricot adds warmth and works especially well with the almond extract.
- almond extract → vanilla extract or 0.125 teaspoon ground cinnamon. Vanilla keeps the shake simple; cinnamon adds a warm spice that complements the jam and chocolate.
- mini chocolate chips → crushed chocolate wafer cookies (like Oreos) or chopped dark chocolate. Use the same amount. Wafer cookies add texture; dark chocolate intensifies the cocoa flavor.
- whipped cream (freshly whipped or canned) → Greek yogurt or sour cream thinned with 1 tablespoon milk. Creates a tangier topping with a lighter texture. Add the same volume.
