Vanilla Ice Cream Milkshake
This thick, creamy vanilla milkshake makes a cooling summer drink that your tribe will adore! It tastes like melted vanilla ice cream with a gentle caramel sweetness from the maple syrup and with lots of goodness tucked inside. Enjoy a proper old-fashioned glass of milky goodness!
Make a batch of the snazzy vanilla custard ice cream cubes to have on hand in the freezer, and simply whizz up with milk when snack time strikes.
The egg yolks add protein, healthy fats and choline, which is important for growing brains, memory and focus. Good quality double cream and whole milk is packed with vitamin A, which is vital for healthy skin, eyes and gut.
Find the dairy-free and egg-free versions in the cook’s notes below.
Get our lovely Healthy Bites newsletter!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket!
Vanilla Ice Cream Milkshake
Ingredients
Vanilla ice cream custard base
- 300 ml Cream (double)
- 300 ml Milk (whole)
- 3 Eggs (yolks)
- 2 tbsp Maple Syrup
- 2 tsp Vanilla Extract
To make the milkshake
- 720 ml Milk (whole)
Instructions
- Make the vanilla ice cream base first. Pour the double cream and milk into a large saucepan and place on a low heat to gently warm through until there are a few bubbles around the edge (around 5 minutes). Take it off the heat and set it aside.
- Put the egg yolks, maple syrup and vanilla together in a mixing bowl and blend up with an electric hand whisk for 2 minutes until the yolks are thickened and pale.
- Very slowly pour the warm milk/cream mix into the whisked yolks, stirring with a spoon/spatula all the time. Pour the combined mixture back into the saucepan and return to the hob on a low heat, continuing to stir all the time, allowing the mixture to cook for around 10 minutes until it thickens enough to coat the back of the spoon/spatula. You now have a wonderful vanilla ice cream base!
- Remove the ice cream base from the heat and allow the mixture to cool, stirring now and again to prevent a skin from forming on top. Tip the mixture into a measuring jug and pour into an ice cube tray (or two, if your ice cube tray is small!).
- Put the filled ice cube tray into the freezer and allow it to freeze for at least three hours.
- Once you are ready to make a milkshake, place two ice cream cubes with 120ml milk into a blender per person, these quantities make one medium glass of milkshake. Whizz until thick and smooth (aroud 30 seconds). Stir in a little more maple syrup if you prefer a sweeter milkshake and whizz again.
Notes
Nutrition
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
Responses