Basic Milkshake Without Ice Cream
Try this Basic Milkshake Without Ice Cream recipe, or contribute your own.
Try this Basic Milkshake Without Ice Cream recipe, or contribute your own.
- Carbohydrate 10.8480000091704 g
- Cholesterol 24.0000000202884 mg
- Fat 7.80000000659373 g
- Fiber 0 g
- Protein 7.72800000653287 g
- Saturated Fat 4.47600000378379 g
- Serving Size 1 1 milkshake (857g)
- Sodium 120.677590669389 mg
- Sugar 10.8480000091704 g
- Trans Fat 0.907200000766902 g
- Calories 144 calories
Step-by-step
- Blend ice, milk, sugar, and vanilla extract together in a blender until smooth.
When freezer space runs empty and commercial frozen bases are unavailable, standard ice cubes and fluid dairy step in to replicate the frosty consistency of a traditional diner dessert. Achieving a velvety mouthfeel without frozen cream requires a high-powered blending motor running on its highest setting for exactly sixty seconds to pulverize the frozen water completely into microscopic shards. Adding the white sugar incrementally while the blades spin prevents gritty pockets from forming at the base of the pitcher. Whole milk with a standard three point two five percent fat content provides the necessary lipid structure to coat the palate, whereas skim milk produces a watery emulsion that separates rapidly within minutes of pouring. Pour the blended mixture into pre-chilled ceramic mugs held at a forty-five-degree angle to maintain the frothy head. Leftover portions cannot be stored effectively in the refrigerator because the ice melts into a thin liquid layer beneath the foam, destroying the colloidal suspension permanently.
