Why Homemade Milkshakes Usually Suck & How To Fix It (1 Missing Ingredient)

Comments · 755

• TH

  @themitchwich · 1 year ago

  “We’ll keep it simple for the home cook” pulls out $300 ice cream maker

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• RE

  @RenNotRen · 1 year ago

  When making milkshakes at home, if I use store bought ice cream, I mix in a little instant pudding mix. Vanilla, banana, whatever flavor I'm in the mood for. It's a nice thickener and stabilizer as well.

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• KA

  @KaelumYodi · 1 year ago (edited)

  I worked at a Baskin Robbins back in late 70s, early 80s, for 5.5 years, and I can tell you right off, you are on the wrong track. &nbsp;ANYONE can make a very good shake with good store bought ice cream, but you just need to know 1 thing. &nbsp;DO NOT USE REFRIGERATOR TEMPERATURE MILK. &nbsp;You need to use slushy milk, which is the only trick. &nbsp;You can stick the milk in the freezer for about an hour, checking on it about every 10 minutes. &nbsp;It’s ready when you feel it is kind of slushy. &nbsp;That’s it.<br><br>Alternatively, you can make frozen milk cubes and mix them with plain milk, blending them to a slush and adding that to your ice cream. &nbsp;Also, you want the ice cream to be below 5F if possible. &nbsp;If it’s warner, it will affect the thickness. &nbsp;The biggest mistake people make is using more ice cream and less milk, which creates a very heavy shake that may still be runny. &nbsp;Ice cream is typically stored at -5F or less. &nbsp;Higher than that, and it degrades.<br><br>Ever wonder why chocolate ice cream starts out light brown, and is dark brown when you get to the bottom? &nbsp;Oxidation darkens all flavors of ice cream.

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• SI

  @SidewalkLover · 1 year ago

  <a href="https://www.youtube.com/watch?v=DhvAzN9Cfdg&amp;t=574">9:34</a> this dude has kids a girlfriend and a husband and can still find the time to make milkshakes

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• AS

  @asherbelles1305 · 1 year ago

  <a href="https://www.youtube.com/watch?v=DhvAzN9Cfdg&amp;t=424">7:04</a> skip to here if you use store bought ice cream

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• MA

  @Mar-shinZslayer · 1 year ago

  The reason why ice cream shops do it better is because they use half a pint to a pint of ice cream. &nbsp;The Shop I worked in used .59lb of icecream w/ a splash of milk. &nbsp;So if you want it good just use the whole pint.

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• CO

  @corydowdy3741 · 1 year ago

  Haagen Daz uses eggs which are a stabilizer in ice cream they also use the upper limit of butterfat in cream that also helps stabilize their ice cream. Since it’s also cooked the eggs also act as an emulsifier binding the milk proteins with the fat. <br>Dana Cree has a nice chapter on this in “Hello my Name is Ice cream”

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• CH

  @chrism95 · 1 year ago

  Three things from when I worked at a very popular local ice cream shop: <br><br>1. Way more ice cream than youd think<br>2. Flavored syrup (yeah, more sugar)<br>3. Less milk than you would think<br><br>Thats all we did, best milkshakes ever<br><br>Oh, we also just used a standard vitamix

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• CP

  @CP3oh322 · 1 year ago

  A man embraces middle age by either embracing the smoking of meats or military history .... or I guess in some cases a newfound love of milk shakes.

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• BL

  @bloodgain · 1 year ago

  I found the major trouble with homemade milkshakes is that most home blenders struggle unless you make them thinner. My Blendtec does OK, but what works best is using a stick blender, followed closely by a hand mixer with a dedicated milkshake attachment. Both work similarly to commercial milkshake mixers. The stick blender also makes it easy to mix in fruit, peanut butter, or other solid flavorings into your shakes.<br><br>You still need a decent ice cream that isn&apos;t overly whipped with air. Making it is a valid way to get there, but any ice cream containing eggs is usually a safe bet. Avoid ones that thicken only with a lot of different stabilizers, especially if carageenan is the main one, which are the ones that stay &quot;foamy&quot; when melted. Stabilizers are fine, but not enough alone to make a great milkshake.<br><br>Also, if you&apos;ve never had a malt, grab some malted milk powder and add a tablespoon to your milkshake. It&apos;ll make your milkshakes an 11 out of 10.

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• OB

  @obsidian7644 · 1 year ago

  Get you some vanilla bean paste...i substitute it for extract whenever i can. &nbsp;Its an elite upgrade.

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• AZ

  @azzawalker73 · 1 year ago

  Love it! But born in Australia (and I think possibly true across the Commonwealth) we had milkshakes and thickshakes at our corner stores. What I see here (in &quot;fighting the straw thickness&quot;) is what I&apos;d describe as a thickshake where the ice cream is dominant and milk is a smaller component. A milkshake is more milk with a scoop or two of icecream. Chocolate sauce of course in either. Now don&apos;t come at me with &quot;well you&apos;re in America now pal&quot;. I&apos;m just sharing for a more worldly perspective.

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