Ingredients
Scale
- 1½ cups fresh or frozen raspberries (about 6 ounces)
- 3 large scoops (about 1½ cups) vanilla ice cream
- ½ cup whole milk (adjust for desired thickness)
- 1-2 tablespoons sugar or honey (optional, taste berries first)
- ½ teaspoon pure vanilla extract (optional)
- 4-5 ice cubes (only if using fresh raspberries)
- Whipped cream, for topping (optional)
- Fresh raspberries, for garnish (optional)
- Mint leaves, for garnish (optional)
Instructions
- Prepare the raspberries: If using fresh raspberries, rinse them gently under cold water and pat dry with paper towels. Pick through and remove any mushy or moldy berries. If using frozen raspberries, measure them straight from the freezer—no thawing needed. For a completely smooth, seed-free shake, you can press raspberries through a fine-mesh strainer after rinsing to create a seedless puree (this step is optional but creates a more refined texture).
- Combine ingredients in blender: Add raspberries to your blender first, followed by the ice cream scoops, then milk. This layering helps create a proper blending vortex. Add optional vanilla extract and sweetener if using. If you’re using fresh (not frozen) raspberries, add 4-5 ice cubes to achieve that essential thick, frosty texture.
- Blend until smooth: Start blending on low speed to break everything up, then gradually increase to medium-high speed. Blend for 30-60 seconds until completely smooth with no visible berry chunks. If the mixture is too thick and not blending properly, stop and add milk 1 tablespoon at a time, then resume blending. If it’s too thin, add another small scoop of ice cream or a handful of frozen berries.
- Taste and adjust: Stop the blender and taste your shake. This is crucial because raspberry sweetness varies significantly by batch. If it’s too tart, add another tablespoon of sugar or honey and blend for 10 more seconds. If it’s perfect, proceed to straining (optional).
- Strain for smoothness (optional): For an ultra-smooth, seed-free shake, pour the mixture through a fine-mesh strainer into a large measuring cup or bowl, pressing with a rubber spatula to push the liquid through while leaving seeds behind. This step removes raspberry seeds for a more elegant, refined texture. If you don’t mind seeds (they add fiber!), skip this step.
- Serve immediately: Pour the raspberry milkshake into tall, pre-chilled glasses. The shake should be thick and creamy with a beautiful pink-to-magenta color. Top with a generous swirl of whipped cream if desired, garnish with a few fresh raspberries and a small mint sprig for a stunning presentation.
- Add finishing touches: Insert wide straws and long spoons. For extra flair, drizzle raspberry syrup or chocolate sauce over the whipped cream, or dust with a tiny pinch of freeze-dried raspberry powder for intense color. Serve immediately for best texture.
Notes
- Fresh vs. frozen berries: Frozen raspberries create a thicker, frostier shake automatically and are often sweeter than fresh off-season berries. Fresh berries provide slightly brighter flavor during peak season.
- Seed-free option: Straining removes seeds for silky-smooth texture, but you’ll lose about 15-20% of your volume. Make extra if serving guests.
- Thickness control: Start with less milk (even just ¼ cup) and add gradually. Every blender and ice cream brand is different.
- Sweetness varies wildly: Always taste your berries and the blended shake before finalizing. Some raspberries are candy-sweet; others are mouth-puckeringly tart.
- Adult version: Add 1-2 ounces of Chambord (raspberry liqueur), vodka, or vanilla rum for a boozy treat.
- Dairy-free adaptation: Use coconut milk ice cream or cashew-based ice cream with oat milk for completely dairy-free results.
- Color enhancement: A tiny drop of natural red food coloring intensifies the pink hue, though it’s unnecessary with quality raspberries.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 milkshake (½ of recipe)
- Calories: 395
- Sugar: 48g
- Sodium: 98mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 60mg