Summer wouldn’t be the same without sundaes, popsicles and ice cream cake. But if we had to pick a favorite frozen dessert, it might just be milkshakes—after all, what’s better than a sweet treat that’s thick enough to eat with a spoon but smooth enough to sip with a straw at the same time?
We tasked the cooks of the Williams Sonoma Test Kitchen to come up the ultimate milkshake, and we wound up with three entirely different (but equally Instagrammable!) creations. Keep reading to see the recipes.
For A Tropical Take: Banana Coconut Caramel Milkshake
“This banana-coconut milkshake is a fun treat,” says test kitchen cook Emily McFarren. “It’s an unexpected flavor but end up being a huge hit! The caramel corn on top adds a touch of whimsy—if you can’t find it, make your own popcorn, let cool completely, then toss with caramel sauce and a pinch of salt.”
Banana Coconut Caramel Milkshake
The recipe for the coconut whipped cream makes more than you will need for one of these extravagant milkshakes, so invite some friends over and make these sweet treats for everyone.
For the coconut whipped cream:
1 can (15 oz./450 g) coconut milk, chilled
1/4 cup (1 oz./30 g) confectioners’ sugar
3 scoops coconut-vanilla ice cream
1/4 cup (2 fl. oz./60 ml) whole milk
Homemade or purchased caramel sauce for drizzling
Toasted coconut flakes for sprinkling
Crushed vanilla wafer cookies for sprinkling (optional)
Caramel corn for sprinkling (optional)
Open the can of chilled coconut milk without shaking it, and use a spoon to scoop off the coconut milk solids at the top. Discard the liquid remaining in the can or save it for another use if desired. In a large bowl, combine the coconut milk solids and confectioners’ sugar. Using an electric mixer fitted with the whisk attachment, beat on high speed until stiff peaks form. Chill until ready to use.
In a blender, combine the ice cream, milk and banana. Blend on high speed until combined, about 1 minute. Drizzle some caramel sauce into the bottom of a tall glass, then pour the milkshake into the glass. Top with a dollop of the coconut whipped cream and sprinkle with coconut flakes, crushed cookiesand caramel corn. Serve immediately. Makes 1 milkshake.
Recipe by Emily McFarren
For a Campside Twist: S’mores Milkshake
For her creation, test kitchen cook Isabelle English went the s’mores route. “S’mores are the quintessential summertime staple. This cool milkshake transforms memories of warm campfires and toasted marshmallows into a sweet and super nostalgic dessert. I stuck with the classic s’more ingredients and incorporated them any chance I could, so that from bottom to top, this milkshake is a sip of toasty, chocolaty summertime magic.”
To take this decadent milkshake totally over the top, garnish it with a toasted marshmallow or two, which you can make by using tongs to hold a marshmallow over a gas burner or by using a culinary torch. Whatever method you use, toast the marshmallows before assembling the milkshake so the ice cream doesn’t melt while you’re doing it.
1/2 cup (3 oz./90 g) chocolate chips
2 Tbs. crushed graham crackers, plus graham cracker pieces for serving
3 scoops chocolate ice cream
1/4 cup (2 fl. oz./60 ml) whole milk
1/4 cup (1 oz./30 g) marshmallow fluff
3 Tbs. purchased or homemade chocolate syrup, plus more for drizzling
Whipped cream for serving
Toasted marshmallows for serving (optional)
Place the chocolate chips in a microwave-safe bowl and microwave for 30 seconds. Stir and continue heating in 30-second intervals until the chocolate is melted and smooth.
Dip the rim of a tall glass in the melted chocolate and use a spoon to coat about 2 inches (5 cm) of the glass with the chocolate. Immediately sprinkle the chocolate rim with 1 Tbs. of the graham cracker crumbs. Refrigerate until ready to use.
In a blender, combine the ice cream, milk, marshmallow fluff and chocolate syrup. Blend on high until combined, about 1 minute. If the marshmallow fluff freezes into chunks, continue blending until it is broken up.
To serve, drizzle some chocolate sauce into the bottom of the prepared glass, then add the remaining 1 Tbs. graham crackers. Pour the milkshake into the glass and top with whipped cream, graham cracker pieces and toasted marshmallows. Drizzle with more chocolate syrup and serve immediately. Makes 1 milkshake.
Recipe by Isabelle English
For Millennial Pink Lovers: White Chocolate–Raspberry Milkshake
“I’ve always been a fruit ‘shake kind of girl, and there’s something about a vibrant pink drink that calls to me,” says test kitchen cook Inken Chrisman of this millennial pink-hued drink. “In this milkshake, bright raspberries and white chocolate join forces in sticky sweet unity. It’s both indulgent and refreshing. And with half a cup of raspberries, you could almost call it healthy!”
White Chocolate–Raspberry Milkshake
This recipe makes enough white chocolate whipped cream for four milkshakes—if you can avoid eating it out of the bowl with a spoon, that is. Stroopwafels are Dutch cookies formed of two thin, crisp waffles that are used to sandwich a caramel filling. Look for them in gourmet grocers, or just skip them if you prefer. The milkshake will still be spectacular.
1/4 cup freeze-dried raspberries (optional)
1 cup (6 oz./180 g) white chocolate chips
1 1/4 cups (10 fl. oz./310 ml) cold heavy cream
1/2 tsp. vanilla extract
6 fresh raspberries (optional)
1/2 purchased stroopwafel (optional)
3 scoops vanilla ice cream
1/2 cup (2 oz./60 g) frozen raspberries
1/2 cup (4 fl. oz./125 ml) milk
Put the freeze-dried raspberries in a small sealable plastic bag and use a mallet or other heavy object to crush them into small pieces. Spread the pieces on a small plate and set aside.
In the top pan of a double boiler set over but not touching gently simmering water in the bottom pan, combine the white chocolate chips and 1/4 cup (2 fl. oz./60 ml) of the cream. Heat, stirring occasionally, until melted and smooth.
If using the freeze-dried raspberries, pour a few tablespoons of the melted white chocolate mixture on a small plate. Dip the rim of a tall glass into the white chocolate, then into the crushed raspberries to coat.
Use a spoon to drizzle some of the white chocolate mixture around the inside of the glass.
To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, combine the remaining 1 cup (8 fl. oz./250 ml) cream, 3 Tbs. of the remaining melted white chocolate mixture and the vanilla extract until soft peaks form, about 3 minutes. Set aside.
If using the raspberries and stroopwafel for garnish, dip them in the remaining melted white chocolate mixture and set aside.
In a blender, combine the ice cream, frozen raspberries and milk. Blend until smooth. Pour into the prepared glass. Top with the whipped cream and garnish with the dipped raspberries and stroopwafel. Makes 1 milkshake.
Recipe by Inken Chrisman
Tell us: What’s you favorite way to make a milkshake at home?