Strawberry Milkshake

An Easy Summer Treat

Milkshakes are one of the simple pleasures of summertime. They’re one of my favorite desserts—as you can see from this mojito milkshake, chocolate banana milkshake, Nerds milkshake and today’s strawberry milkshake recipe. Maybe it’s the nostalgia factor, maybe it’s how that cold, creamy treat hits on a hot day. But a good homemade milkshake—we’re not talking the fast food variety here!—is SO worth the (very minimal) effort of making it.

Homemade Strawberry Milkshake

Real strawberry flavor. Using actual strawberries gives this strawberry milkshake a fresher, more natural taste. It makes such a difference! For the best flavor, use ripe, sweet strawberries in your milkshake. The kind you pick up from the farmers’ market or your local u-pick farm are best because they pack in the most sweetness and flavor. You don’t need artificial flavors and colors when you start with the good stuff!

So much better than restaurant milkshakes! Most fast food restaurants offer some type of milkshake but they are a far cry from homemade milkshakes. Usually they are made with strawberry syrup and not real strawberries. They contain stabilizers, preservatives, and “natural” flavors which aren’t really natural at all.

Quick and easy. With just a few simple ingredients and a quick spin in the blender, this strawberry shake comes together in no time. You’ll never need a fast food shake again!

Ingredient Notes

• Strawberries: Fresh or frozen strawberries both work just fine. In fact, it’s better to use higher quality frozen strawberries than fresh strawberries that are flavorless and pale. Frozen strawberries also will help keep your shake frosty and thick.
• Strawberry ice cream: I like to use a natural strawberry ice cream. Using strawberry ice cream enhances the strawberry flavor and gives it a little extra boost, but vanilla ice cream absolutely works too! 
• Milk: Use whole milk for a richer, creamier consistency but if you don’t happen to have it, lowfat milk will work fine. You only need a half cup, just enough liquid to help your blender along.
• Whipped cream: For a real ice cream parlor experience, top your milkshake with a tower of whipped cream. You can use store-bought whipped cream in a can, whipped topping, or make homemade whipped cream.  
• Fresh strawberries: For a really pretty garnish, add a strawberry slice or two, or even a small whole berry with the green cap still attached.

How to Make a Strawberry Milkshake

Combine. Add the strawberries, ice cream, and milk to your blender. If you don’t have a high-speed blender, adding the milk first can help keep the blade from getting stuck, particularly if you use frozen berries.

Puree. Turn on the blender, and blend the mixture until the shake is smooth and creamy. You want the mixture completely smooth, without any large pieces of fruit, especially if you want to sip the shake through a straw. (Nothing’s worse than a chunky milkshake that clogs the straw with bits of fruit or chocolate!) You can add a splash of extra milk for a thinner consistency. Remember, the milkshake will get softer as the ice cream begins to melt.

Finish. Divide the strawberry milkshake into glasses and top with whipped cream, fresh strawberries, or a drizzle of strawberry syrup. You can also pour strawberry syrup down the sides of the glasses before you pour in the milkshake, for a striped effect.

Easy Recipe Variations

• Add basil. In my original version of this recipe, I added a few fresh basil leaves before blending the shake. This introduces a fantastic herbal note that complements the sweetness of the strawberries. If you’re a fan of herbs in your sweet treats, definitely give it a try! Be sure to save a basil leaf for a garnish.
• Use different berries. While this recipe calls for strawberries, feel free to experiment with other types of berries, such as raspberries or blueberries, or use a combination.
• Make it vegan. For a dairy-free option, simply use your favorite plant-based milk and ice cream.
• Add protein powder. If you want to make this shake more filling or use it as an indulgent post-workout treat, try adding a scoop of vanilla protein powder.
• Get creative with toppings. Over-the-top milkshakes are so much fun! Try adding crushed cookies or waffle cones, flurry-style. You can rim the glass with colored sugars, garnish with candies or sprinkles, or whatever else strikes your fancy.

Pour leftover strawberry milkshake into a popsicle mold, refreeze, and enjoy a creamy strawberry popsicle another day!

Store leftovers in an airtight container in the freezer. When you’re ready to enjoy your milkshake again, allow it to thaw slightly and give it a good stir or blend it to restore its creamy texture. 

• In a blender, combine strawberries, ice cream, and milk.

  2 cups fresh or frozen strawberries, hulled, 2 cups strawberry ice cream, ½ cup milk

• Blend until smooth and creamy. If the shake is too thick, add a little more milk and blend again. Remember, the shake will become soft quite quickly as the ice cream thaws.

• Pour into glasses and top with whipped cream. Garnish with a fresh strawberry or a drizzle of strawberry syrup, if desired. Serve immediately.

• Strawberry basil milkshake: Add 3 to 4 fresh basil leaves to the blender. Garnish with additional basil leaf or sprig. (This recipe was previously published as Strawberry Milkshake with Basil but has been retested and revised 4/2025.)
• Ice cream note: I use a natural strawberry ice cream which is quite white. If you want your milkshake to have a pinker hue, add a drop or two of red food coloring. If you use a standard type of strawberry ice cream, it will most likely be quite pink already. The color does not affect the flavor. You can also use vanilla ice cream if you prefer.

Serving: 12oz., Calories: 329kcal, Carbohydrates: 50g, Protein: 7g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.1g, Cholesterol: 43mg, Sodium: 108mg, Potassium: 551mg, Fiber: 4g, Sugar: 10g, Vitamin A: 500IU, Vitamin C: 95mg, Calcium: 252mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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