This strawberry milkshake without ice cream can be enjoyed anytime – even if you don’t have ice cream on hand! With just 4 ingredients you can make a thick and creamy strawberry milkshake that tastes just like the real deal!
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Strawberry Milkshake without Ice Cream
This might be one of the strangest recipes I ever wrote, but it’s completely original.
I recently posted a recipe for Fresas con Crema (Mexican Strawberries & Cream) which reminded me of this strawberry milkshake no ice cream recipe which I had to share!
I love ice cream, like really love it.
One year when I was in high school, I ate a bowl of ice cream every night for the whole summer.
I’m the kind of girl who likes soft serve, or to let my ice cream melt until I can stir it up and then eat it. Don’t judge.
When I go out, I love to order milkshakes or, even better, malts.
Unfortunately, I am not that young anymore and my metabolism cannot match my love for ice cream!
In fact, I can’t even stock ice cream in my freezer because I would eat it all at once.
It’s a smart idea not to have ice cream on hand, but sometimes I can’t resist the cravings and I learned how to make milkshakes without ice cream.
Yes, you read that right. Mock milkshakes!
I have recipes for all different flavors (chocolate, cheesecake, mint chocolate chip, etc), but this strawberry milkshake without ice cream is one of my absolute favorites.
It tastes like a real strawberry milkshake and it’s thick and creamy.
How to make strawberry Milkshake without ice cream
A milkshake without ice cream is basically deconstructed ice cream.
Take the regular ingredients for ice cream such as milk, cream, sugar and blend them up like a smoothie.
The results are usually not quite as thick, but the flavor is spot on.
I like using frozen strawberries for this recipe because it helps to thicken without diluting the taste.
You will see in the recipe that it is optional to add a raw egg – key word is optional.
Consuming raw eggs can be unsafe. Use pasteurized eggs or from a source you trust.
This will add velvety smooth richness to your shake and a more authentic flavor.
I also use raw egg in my Pumpkin Eggnog and my Blue Cheese Walnut Pasta, which was inspired by how they serve pasta here in Japan.
Another optional ingredient you can add is malt powder. It makes it taste sooo gooood!
The recipe below will make about 3 cups or 2 (12 ounce) servings if you’re nice enough to share.
Please make it and let me know what you think!
If you love it, I’m happy to share my other milkshake without ice cream flavors as well.