Strawberry Milkshake Without Ice Cream

Did you know that you can make a strawberry milkshake without ice cream? Is it really possible? Why, yes! This recipe is proof.

It’s undeniable that ice cream-blended milkshake is more decadent and delightful. But if you’re trying to cut back on calories, this lighter version is perfect for you.

This milkshake is still rich, creamy, and so good, it won’t just bring the boys to the yard, but every other person you can think of, as well.

Want a refreshing drink to cool down that isn’t too high in calories? Look no further than this cold and creamy, ice cream-free strawberry milkshake!

And next time, try out this vanilla milkshake without ice cream.

Strawberry Milkshake Without Ice Cream 

A strawberry milkshake sans the ice cream is not as thick and indulgent, but it still gets the job done.

This milkshake is still refreshing and delicious, but isn’t as high in calories.

It’s perfect for beating the summer heat while still sticking to a healthy lifestyle!

Rich in antioxidants and low in calories, strawberries make this drink/dessert extra wholesome. 

It’s so easy, too! With four simple ingredients and a blender, you’ll be able to make this luscious, lip-smacking treat.

Ingredients 

• Milk – It’s called a milkshake, after all! Use whole milk for a creamy milkshake.
• Honey – For sweetness.
• Vanilla Extract – A wonderful flavor enhancer.
• Strawberries – Fresh strawberries yield more flavor, but I like to use frozen because it makes a colder milkshake. 

Fun Facts About Milkshake 

• The first documentation of milkshake goes all the way back to 1885. Back then, milkshakes had an eggnog-like consistency and were spiked with whiskey. They say it’s for medicinal purposes, but whether you want to believe that is up to you!
• Interestingly, the term “milkshake” was not derived from the way it was made. Milkshakes were served in bars, where if a customer liked it, he shocked hands with the bartender.  
• It was not until the early 1900s that the milkshake was made with ice cream.
• Following the popularity of the sweet and creamy drink, the blender was invented in 1922. The electric blender, invented by Stephen Poplawski, had the sole purpose of making milkshakes.
• In the 1950s, people started giving other nicknames to milkshakes, such as frappes, frosted shakes, cabinets, and velvets. There was also a special kind of milkshake called “concrete,” a drink so thick that when flipped over, it didn’t drip. 
• In 1963, the CIA attempted to assassinate Fidel Castro by poisoning his chocolate milkshake and failed.
• The world’s largest milkshake was made on August 2,000. At 6,000 gallons, it was equivalent to 50,000 regular milkshakes. It was made by the Comfort Diners in New York to celebrate their fourth annual milkshake celebration. 
• The most expensive milkshake in the world costs a whopping $100. Called the LUXE milkshake, it is made from Tahitian vanilla ice cream, Jersey milk, Madagascar vanilla beans, Devonshire luxury clotted cream, whipped cream, donkey caramel sauce, Luxardo Gourmet maraschino cherries, and 23 karats of edible gold. It doesn’t end there! The milkshake is also served in a glass embellished with over 3,000 Swarovski crystals.
• Among the wildest milkshake flavors include pizza, Buffalo chicken, and foie gras.
• National Chocolate Milkshake Day is on September 12, while the National Vanilla Milkshake Day is on June 20. Sadly, a National Strawberry Milkshake Day is yet to be declared.

Tips for the Best Shake 

• If you want a thick and creamy milkshake, go for full-fat milk.
• If you don’t mind the extra calories, use heavy cream instead of milk.
• If the strawberries are thick enough, feel free to skip the honey.
• Use frozen strawberries to yield a cold milkshake. Aside from giving the shake its flavor, they also serve as a substitute for ice. 
• You can also use fresh strawberries, but the shake won’t be cold. You can add ice cubes after blending, but be sure to drink it as fast as you can! Once the ice melts, the milkshake will become watery.
• If you’re using frozen berries, use a high-power blender. Second-grade or immersion blenders might struggle in pulsing the berries. If you don’t have one, I suggest you stick to fresh strawberries.
• For a thicker milkshake, use very cold, almost frozen, milk. 
• Freeze the serving glasses for at least 15 minutes so the milkshake stays cold longer.
• Milkshake doesn’t have a very long lifespan, so I don’t advise making it ahead of time. If you have leftovers, however, you can freeze them for only up to a day. Thaw in the fridge before serving.

Milkshake Variations 

• This milkshake is super fruity thanks to the strawberries, but don’t just end there! Add more fruits and berries. Blueberries, raspberries, mangoes – anything you can think of works.
• For a healthier and heartier milkshake, throw chia seeds into the mix.
• Vegan? Use plant-based milk instead. Almond, oat, and coconut milk all make fantastic milkshakes! The shake won’t be as thick, but still good.
• Low-fat milk works, too. 
• Want a thicker milkshake? Blend in a frozen banana. Aside from improving the consistency, it also adds a wonderful flavor.
• For a thinner milkshake, add more milk.
• Use maple syrup instead of honey.
• Top milkshake with chocolate shavings and chocolate syrup.
• Blend in almonds for a nutty flavor.

Is a Milkshake a Drink or Dessert? 

It’s both! A milkshake is a delectable dessert that you can drink. It’s very refreshing, which makes it perfect for summer picnics and barbecues.

But since this particular milkshake doesn’t contain ice cream, it’s more of a beverage than a dessert.

You can easily turn it into one, though, by topping it with a dollop of whipped cream.

Here’s how to make your own whipped cream:

In a large metal bowl, pour 1 cup heavy whipping cream, 1 tablespoon of sugar, and 1 tablespoon of vanilla extract.

Beat at medium-high speed with the whisk attachment until stiff peaks form, about 4 to 5 minutes.

Pro-tip: to ensure stiff peaks, freeze the bowl, whisk attachment, and the cream for 30 minutes before whipping.