Strawberry milkshake (blended)

Applies to: a thick blended milkshake of vanilla ice cream, strawberry (fresh or syrup), and cold milk, blended to a straw-standing body.

1. Load liquid first: pour the cold milk into the blender jar.
2. Milk first keeps the blade clear and gives the fruit and ice cream a fluid base to fold into.
3. Add the strawberries (or syrup) next, measured to the recipe spec.
4. Fresh fruit or syrup weighed to spec — too much fruit thins the shake and dilutes the vanilla base.
5. Add the weighed ice cream on top.
6. Ice cream weighed to spec against milk (a starting point of roughly 2 parts ice cream to 1 part milk) sets a repeatable thickness.
7. If using fresh fruit, pulse first to break it down, then run continuous until smooth and evenly pink.
8. Blend until no fruit fibers or seeds pieces remain visible and the color is uniform — but stop before the shake warms and thins.
9. Check the body: it should hold a straw upright and resist a spoon; adjust with ice cream or cold milk before pouring.
10. Fresh fruit adds water, so this shake trends thinner — lean on an extra scoop of ice cream rather than reducing the milk to nothing.
11. Pour into the chilled glass and serve immediately with a wide straw and spoon.
12. A fruit shake separates faster than a plain one — serve straight away rather than holding it.