Malted Vanilla Milkshake
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After buying malted milk powder for the first time recently and making my inaugural malted milk recipe (the Chocolate Malted Whopper Cookies – yum!), I knew without a doubt that my next stop would be a milkshake. I mean, how could it not be?! Malted milkshakes are pretty much iconic in America. They make me envision corner-shop candy and soda fountain shops in the 1950’s. Sometimes I wish I would have grown up in that era – everything about it mesmerizes me. But we’re in the here and now, and great milkshakes are still coveted today. While I admittedly don’t have them often, there is just something so satisfying about a really great, thick, creamy milkshake. And vanilla is by far my favorite. Off I went to churn up my favorite vanilla bean ice cream so I could make a perfectly authentic, homemade malted milkshake.
So, this is pretty much the best milkshake ever. Thick, creamy, ice-cold, malt-y, and with 100% homemade ice cream. I can’t imagine anything better. Also, I love that you can see the little vanilla bean flecks in the milkshake! If you like chocolate or strawberry shakes, just use your favorite flavor of ice cream and keep everything else the same.
Disclaimer: I have no idea how many calories or fat grams are in this milkshake. Ignorance is bliss and everything in moderation. Enjoy! :)
One year ago: Peanut Butter-Oatmeal Chocolate Chip Cookies[/donotprint]
Malted Vanilla Milkshake
Ingredients
- 1 cup (132 g) 2 big scoops of your favorite ice cream (I used my homemade vanilla bean)
- ½ cup (122 ml) cold milk
- 2 to 3 tablespoons malted milk powder, depending on how malt-y tasting you like it
- ½ teaspoon (0.5 teaspoon) vanilla extract
Instructions
- Combine all ingredients in a blender until smooth. Pour into a tall glass and enjoy!
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Delicious! Taste better than the restaurants. And I added 7-8 pieces of whopper candy.
I like chocolate but I LOVE vanilla!
Followed a similar recipe when I was a ‘soda jerk’ in the early 1970’s but used
vanilla syrup instead of vanilla extract. Also used to make a vanilla sundae…vanilla ice cream, a squirt of vanilla syrup on the bottom and top, then finish with whipped cream.
(o:
Just made it and it’s fantastic, perfect proportions! So happy I can make my family’s favorite treat at home now without paying a fortune for it! Thanks for sharing! So delicious!
Try a dash of Nutmeg in the shake, It’s even better..
1This made a DELICIOUS malt! Sorry, we drank them before I could get a picture. Will definitely make these again!
Yumm
What brand of malted milk powder do you use?
Hi Marale, I use King Arthur Flour.
It was delicious, and I approve its thickness (I love thick milkshakes). I calculated calories for you: 428 calories if you use skim milk, but regular vanilla ice cream.
It’s clear you didn’t grow up in the 50s, because in those days–especially in new England–milkshakes were definitely NOT thick. They were very drinkable. At most, a milkshake incorporated one very small scoop–which was the size of a melon ball–of ice cream! Some soda fountains didn’t use ANY ice cream in their ‘shakes. A “frappe” (pronounced “frap”) was thicker, but even then contained just one scoop of ice cream. ASadly, stores like the Dairy Queen came in and changed what was a great drink to accompany a hamburger into something that doesn’t deserve the name “milkshake.”
I grew up in NY, and malts were always thin, but I think that was an eastern thing. My husband grew up in the west and he remembers thick malts. I live in the west now and I can’t drink them here — way too thick. You need a spoon, not a straw.