Best 18 Strawberry Milkshake Recipes

STRAWBERRY MILKSHAKE

Steps:

• Blend strawberries, ice cream, milk, honey, and vanilla extract together in an electric blender. Blend in ice.
• Pour into glasses, squirt on whipped cream, and drizzle chocolate sauce on top.

STRAWBERRY MILKSHAKE SUPREME

Steps:

• In the container of a blender, combine the milk, strawberries, ice cream and sugar. Blend until smooth, about 10 seconds. Pour into a glass and drink with a fat straw.

COPYCAT STRAWBERRY MILKSHAKE

Steps:

• Combine ice cream, milk, and strawberry syrup in a tall glass. Stir with a spoon until smooth. Add whipped topping.

EPIC STRAWBERRY CHOCOLATE BANANA MILKSHAKE

Steps:

• Blend milk, banana, ice cream, and chocolate sauce together in a blender on high speed until smooth, about 1 minute.

HOMEMADE STRAWBERRY MILKSHAKE RECIPE

Steps:

• Combine all ingredients in a blender until well blended.

STRAWBERRY CREAM MILKSHAKE

Steps:

• Blend the ice cream, jam, cream cheese, liqueur, milk and 3 ice cubes in a blender on medium speed until thick and smooth. Divide among small glasses. Top with whipped cream, crushed graham crackers and/or sliced strawberries.

STRAWBERRY SHORTCAKE MILKSHAKE RECIPE BY TASTY

Steps:

• Combine the strawberries, vanilla wafers, rum, and strawberry ice cream in a blender. Blend until smooth.
• Top with whipped cream and a strawberry.
• Enjoy!

SKINNY STRAWBERRY MILKSHAKE

Steps:

• Pour 1/2 cup milk into an ice cube tray and freeze until firm.
• Combine milk ice cubes, remaining 1/2 cup milk, strawberries, lime juice, and vanilla in a blender; blend until smooth. Serve immediately.

STRAWBERRY MILKSHAKE WITH SUGAR BISCUIT TOPPING

Steps:

• For the strawberry base: Put the strawberries in a bowl, add the sugar and gently stir to combine. Let the berries sit at room temperature for 30 minutes, until they start to soften and release their juices.
• Transfer the mixture to a medium nonreactive saucepan, add the jam and cook over medium-high heat until slightly softened. Coarsely mash the berries using a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens to a jam-like consistency, about 20 minutes. Remove from the heat and stir in the lemon juice. Transfer to a bowl, cover and refrigerate until cold and thickened further, at least 2 hours.
• For the milkshake: Combine the milk and 1/2 cup strawberry base in the blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Top with more strawberry base, the Sugar Biscuit and a strawberry for garnish, if using.
• Preheat the oven to 450 degrees F.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter. Yield: 8 biscuits.

STRAWBERRY YOGURT MILKSHAKE SMOOTHIE

Steps:

• Add all ingredients to blender.
• Blend and serve.

STRAWBERRY CHEESECAKE MILKSHAKE

Steps:

• In a blender, combine the 1 pound strawberries with the strawberry jam, agave, and lemon juice. Blend until smooth, 20 to 30 seconds, then transfer to a container. (The strawberry sauce can be made ahead of time and stored in the refrigerator for up to 5 days.)
• In the blender, combine 1 cup of the strawberry sauce with the milk, cream cheese, ice cream and the remaining 4 strawberries. Blend on high speed until smooth.
• For each serving, add 1/4 cup of the remaining strawberry sauce to a 12-ounce glass; swirl the sauce around base of glass. Fill to the top with the ice cream mixture. Drink immediately.

STRAWBERRY-BANANA MILKSHAKE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Mix together sugar with yogurt, bananas, oil, vanilla and lemon zest.
• Stir together whole wheat flour, all-purpose flour and baking powder/baking soda.
• Add flour mix to the wet ingredients and stir just until the flour is incorporated.
• Spoon batter into 12 greased muffin cups.
• Bake until golden brown, approximately 15 to 20 minutes.

PERFECT STRAWBERRY MILKSHAKE

Steps:

• Blend frozen yogurt, milk, and strawberries in a blender until creamy.

STRAWBERRY MILKSHAKE MUG CAKES

Steps:

• Whisk 1/2 cup each sugar and buttermilk with 1/4 cup vegetable oil, 1 egg and 1 teaspoon vanilla in a bowl, then whisk in 1/2 cup flour, 1/8 teaspoon baking soda and a pinch of salt until smooth. Stir in 1/2 cup finely crushed freeze-dried strawberries and divide the batter among 4 buttered microwave-safe milkshake glasses. Microwave one at a time for 90 seconds, or until a toothpick inserted into the center comes out clean. (Be careful removing the glass - it'll be hot!) Let cool slightly, then top with strawberry ice cream, whipped cream and freeze-dried strawberries.

PERFECT STRAWBERRY MILKSHAKE

Steps:

• Combine Ice cream, Milk and strawberries in a blender. Blend for 10 seconds, or until smooth. Serve immediately.

EASY STRAWBERRY & BANANA MILKSHAKE

Steps:

• Chop banana.
• Put all ingredients in a blender.
• Blend for 35 seconds or until it's of the right consistency.
• Enjoy!

GRANDMA'S STRAWBERRY MILKSHAKE

Steps:

• In a blender, combine ice cubes, strawberries, milk and honey. Blend until smooth. Pour into glass and enjoy!

STRAWBERRY MILKSHAKE ICE CREAM CAKE RECIPE - (4.4/5)

Steps:

• Line 2 9-inch cake pans with plastic wrap, allowing enough overhang to go over the sides of the pan. Remove the ice cream from the freezer and allow it to soften slightly. Spread the ice cream evenly in the prepared pans. Cover the top with plastic wrap and return to the freezer and freeze completely, at least 4 hours. Preheat oven to 350°F. Grease 2 9-inch cake pans, line the bottoms with parchment paper or waxed paper, then grease the paper. In a large bowl or the bowl of a stand mixer, combine the cake mix and the jello powder. Add in the pureed strawberries, eggs, vegetable oil and water and mix until thoroughly combined. Divide the mixture evenly between the two prepared pans and bake until a tester inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes, then turn out of the pans onto a baking rack to cool completely. When cool, wrap in plastic wrap and freeze while the ice cream freezes. Place the whipping cream in a large bowl and whip until slightly thickened. Gradually add the powdered sugar and continue to whip until thick with stiff peaks. To assemble the cake, unwrap the cake layers and with a serrated knife, cut each of the cakes in half to form 2 thinner layers. Place one layer on a cake stand or cake plate. Unwrap one of the ice cream layers and place on top of the cake layer. Repeat with another cake layer, the remaining ice cream layer, and one more cake layer. (Reserve the remaining cake for the outside of the cake.) Trim the ice cream if needed for the edges to be flush. Frost the entire cake with the whipped cream. In a bowl, crumble the remaining cake layer and then press into the outsides of the cake. Freeze until ready to serve. Right before serving, add additional whipped cream and fresh strawberries to the top. NOTES: *This cake recipe is quite moist, so freezing the layers makes it easier to cut the layers in half. *Because the cake is moist, it doesn't crumble like a drier cake would. I found that it was easiest to heat the cake for 10 seconds in the microwave so that it wasn't frozen anymore, then I used 2 forks to tear the cake apart.