Vanilla Bean Milkshake Cocktail Recipe

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

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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 minutes

Total Time 5 minutes 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.

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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.

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

• Blender
• Measuring cups
• Spoon

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.