Ingredients
Scale
- 4 cups (about 8 scoops) vanilla ice cream, slightly softened
- 6 ounces cream cheese, softened to room temperature
- 1 cup fresh strawberries, hulled and sliced (or 1 cup frozen strawberries)
- ¾ cup whole milk (adjust for desired thickness)
- ½ cup graham cracker crumbs, divided
- 2-3 tablespoons sugar or honey (optional, adjust to taste)
- 1 teaspoon pure vanilla extract
- Whipped cream for topping
- 2 whole fresh strawberries for garnish
- 2 graham cracker squares for garnish
- Extra graham cracker crumbs for rimming glasses (optional)
Instructions
- Prepare your ingredients: Let your ice cream sit at room temperature for 5-10 minutes until it’s soft enough to scoop easily but not melted. If you forgot to soften your cream cheese, cut it into small cubes and microwave for 10-15 seconds until soft. Hull and slice your fresh strawberries (or measure out frozen ones). Have everything ready before you start blending.
- Optional – Rim your glasses: If you want that professional touch, spread a thin layer of cream cheese or corn syrup around the rim of your serving glasses, then dip the rims in graham cracker crumbs. Set the prepared glasses in the freezer while you make the milkshake—this keeps them nice and cold.
- Add ingredients to blender: Start with the liquid first (milk) to help the blending process. Add milk to your blender, then add the softened cream cheese in chunks. Next, add the strawberries, then the ice cream scoops on top. Add ¼ cup of the graham cracker crumbs (save the rest for topping), sweetener if using, and vanilla extract.
- Blend on low first: Start blending on low speed for about 10 seconds. This helps break everything down without splashing or getting air pockets. You might need to stop and use a spatula to push ingredients toward the blades if your blender isn’t catching everything.
- Increase to high speed: Once everything is roughly combined, increase to high speed and blend for 30-45 seconds until completely smooth and creamy. The mixture should be thick but pourable—if you can’t see any movement at all, it’s too thick. If it’s too thin and runny, it needs more ice cream.
- Check consistency and adjust: Stop the blender and check your milkshake’s thickness. Insert a spoon—it should stand up but slowly fall over. Too thick to blend? Add 2-4 tablespoons more milk and pulse briefly. Too thin? Add another scoop or two of ice cream and blend again. Remember, the shake will thicken slightly as it sits.
- Taste and adjust sweetness: Dip a clean spoon and taste. Need more strawberry flavor? Add a few more berries. Not sweet enough? Add another tablespoon of sugar or a drizzle of honey. Want more cheesecake tang? Add another ounce of cream cheese. Blend briefly after any additions.
- Pour into glasses: Remove your prepared glasses from the freezer. Pour the milkshake into glasses—it should be thick enough that it pours slowly. If you want a layered effect, you can alternate pouring strawberry shake with plain vanilla ice cream for visual interest.
- Top generously: Add a generous swirl of whipped cream on top. Sprinkle with remaining graham cracker crumbs. Press a graham cracker square into the whipped cream at an angle. Make a small cut in a fresh strawberry and slide it onto the rim of the glass.
- Serve immediately: Insert thick straws and serve right away while it’s perfectly cold and thick. Milkshakes wait for no one—they’re at their absolute best within the first 5-10 minutes of making them!
Notes
- Cream cheese temperature is crucial: Room temperature cream cheese is non-negotiable for a smooth shake. Cold cream cheese creates lumps that won’t blend out.
- Adjust thickness: The ratio of ice cream to milk controls thickness. Start with less milk—you can always add more, but you can’t take it away.
- Sweetness varies: Depending on your ice cream brand, strawberry ripeness, and personal preference, you may need more or less sweetener. Always taste before serving.
- Make it thicker: Use frozen strawberries instead of fresh, use less milk, or add more ice cream.
- Make it thinner: Add milk 2 tablespoons at a time until desired consistency is reached.
- Scaling: This recipe easily doubles, triples, or halves. Just maintain the same ratios.
- Blender struggles: If your blender is struggling, add a bit more milk and blend in short pulses, stopping to stir and scrape down sides between pulses.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert, Beverage, Treat
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 large milkshake (about 20 oz)
- Calories: 685
- Sugar: 68g
- Sodium: 380mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 125mg