Vanilla Bean Milkshake Cocktail Recipe

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ByJohn

Nothing beats a smooth, creamy milkshake—especially when it’s made for grown-ups. With classic vanilla bean and a splash of your favorite spirit, this recipe adds a fun twist to a traditional treat.

A vanilla bean milkshake cocktail blends real ice cream, fresh vanilla, and liquor for a rich, flavorful drink.

I love how easy this special shake is to make at home. It’s a simple dessert or party drink that’s always a crowd-pleaser.

If you want something sweet, cold, and a little bit different, you’ll want to try this.

Vanilla Bean Milkshake Cocktail Recipe

Vanilla Bean Milkshake Cocktail Recipe

Vanilla Bean Milkshake Cocktail Recipe
This vanilla bean milkshake cocktail blends creamy ice cream, rich vanilla, and just the right amount of spirit for a chilled treat. I make it using basic bar tools and simple steps, focusing on achieving a smooth, decadent texture and balanced flavors.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Blender: I use a blender to fully combine the ice cream, milk, and spirits until the mixture is creamy and smooth.
  • Jigger or measuring cup: To measure the exact amount of vodka, vanilla liqueur, and milk, I rely on these tools to avoid overpowering the drink.
  • Ice cream scoop: I use this to get even, easy-to-mix scoops of ice cream.
  • Tall glass: I prefer a chilled glass to maintain the milkshake’s temperature and create a better drinking experience.
  • Long spoon or straw: For stirring and sipping, I keep these on hand.
  • Knife and small plate: I use these for slicing and prepping garnishes like whipped cream or a vanilla bean pod.
  • Napkin or towel: Useful for any spills when pouring or blending.

Ingredients

  • 2 large scoops of vanilla bean ice cream: I choose ice cream with real vanilla specks for the best flavor.
  • 1 1/2 ounces vodka: I use a plain vodka to keep the focus on the vanilla.
  • 1 ounce vanilla liqueur such as Licor 43 or Galliano: This adds extra vanilla flavor and sweetness.
  • 1/2 cup whole milk: I use whole milk for a thick milkshake but low-fat milk works in a pinch.
  • Whipped cream optional: For topping, I prefer fresh whipped cream.
  • Vanilla bean pod or sprinkles optional: I use these for garnish to make the cocktail look more appealing.
  • Ice optional: If I want a thicker texture, I add a handful of ice cubes before blending.

Instructions

  • Add the ice cream to the blender.
  • Pour in the vodka, vanilla liqueur, and milk.
  • If desired, add ice for extra thickness.
  • Blend on medium speed until the mixture is smooth and even, around 30 seconds.
  • Taste and adjust: I sometimes add a bit more milk if it’s too thick, or a touch more ice cream if it’s too thin.
  • Pour the mixture into a chilled glass.
  • Top with whipped cream and garnish with a split vanilla bean pod or sprinkles if desired.
  • Serve right away with a straw or long spoon for the best texture and flavor.

Notes

I always use real vanilla bean ice cream for the strongest flavor. If I don’t have vanilla liqueur, I add a dash of pure vanilla extract and a little extra sugar.
Customizing is easy. I sometimes switch the vodka for bourbon or rum to change the flavor profile.
For a non-alcoholic version, I skip the spirits and vanilla liqueur, and just blend the ice cream and milk.
I serve the cocktail immediately so the texture stays creamy. If left to stand, it gets watery and loses its rich quality.
For parties, I prepare the ingredients ahead but blend each cocktail fresh.
Blending for the right amount of time is important. If I blend too long, it becomes runny; too short, and chunks of ice cream remain.
Using whole milk makes it extra creamy, but I sometimes use milk alternatives, like oat or almond, for guests with dietary needs.

Tasting Notes

When I take a sip, I notice the smooth, cool texture first. The drink is thick, like a classic milkshake, but it is not too heavy.

The vanilla bean stands out with a sweet, natural flavor. It is much richer than regular vanilla extract.

I can taste the tiny specks of real vanilla in every sip. The creaminess from the ice cream blends well with the alcohol.

I find that the flavors are balanced, with no single note overpowering the others.

If I top my milkshake with whipped cream, it adds a soft, airy finish. Sometimes, I sprinkle a little grated chocolate or a few sprinkles for texture.

After each sip, there’s a smooth, lingering sweetness that lasts for a moment. The whole experience reminds me of a dessert, but with an adult twist.

Must Have Ingredients

Substitute

Sometimes, I just don’t have every ingredient on hand for a vanilla bean milkshake cocktail.

There are a few easy swaps I like to use to keep things simple but still tasty.

Common Substitutes

  • Vanilla ice cream: French vanilla works, or honestly, even plain ice cream will do in a pinch.
  • Milk: Any dairy or non-dairy milk is fine. I’m partial to almond or oat milk, but use what you’ve got.
  • Vanilla extract: No vanilla beans? A teaspoon of vanilla extract gets the job done.
  • Liquor: Vodka, rum, or bourbon—whatever’s left in the cabinet. Flavored vodka (vanilla or whipped) is fun if you have it.

Equipment

Instructions

  • Add all your substitute ingredients to the blender.
  • Blend until everything looks smooth.
  • Give it a taste and tweak the sweetness or flavor if you feel like it.
  • Pour into glasses and serve right away.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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