Made with only 3 simple ingredients, this Raspberry Milkshake is the perfect blend of creamy vanilla ice cream and tangy raspberries. Whether you’re cooling off on a hot day or just looking for a sweet treat, this milkshake is sure to hit the spot!
Make sure to top this milkshake with some homemade whipped cream!
Raspberries are a loved berry in my house. I have to buy at least two pints of them every time I go to the grocery store. My kids eat them right out of the pints in a matter of minutes and I make a no bake raspberry cheesecake with some of those raspberries too!
One big problem I have with raspberries though. Raspberries last approximately 2.3 seconds. Leave them in the refrigerator for too long and they are mushy, and of course, no one will eat them. So I figured, why not make those raspberries into milkshakes!
In the Summer, we even go raspberry picking at a farm. My kids pick pints and pints of berries and eat them right off the bush too! It's so fun, but we always get way too many raspberries than we can eat as a snack.
If you love raspberries, make sure to try my raspberry smoothie and my blueberry raspberry smoothie too!
Ingredients to Make a Raspberry Shake
- Raspberries. If you’re using fresh raspberries, make sure they’re ripe and sweet. Frozen raspberries work great too, and they’ll make your shake extra cold and refreshing.
- Vanilla ice cream. Like most of my milkshakes, vanilla ice cream is the base of your milkshake. It gives it that creamy texture and sweet taste to milkshakes like my pumpkin spice milkshake, banana milkshake, and strawberry banana milkshake. You can use dairy-free ice cream if you prefer.
- Milk. Whole milk works best for a rich and creamy shake, but feel free to use your favorite milk.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Fresh vs. Frozen Raspberries
I've made this raspberry milkshake with both fresh and frozen raspberries, and honestly, you can't go wrong either way. They just give you slightly different results.
Frozen raspberries are my go-to for a thick, frosty shake. They chill everything down as they blend, so the ice cream stays cold and the milkshake comes out extra thick without any ice. They're also easy to keep on hand year round, which means I can whip up a shake anytime a craving hits.
Fresh raspberries give the milkshake a brighter, fresher berry flavor that's perfect in the summer when they're in season. Since they don't chill the shake the way frozen berries do, it turns out a little thinner. I just add an extra scoop of ice cream to thicken it back up.
No matter which you use, if the seeds bother you, pour the blended milkshake through a fine mesh strainer before serving for a super smooth sip.
Substitutions and Variations
- Add more berries! Feel free to add some blueberries, strawberries, or blackberries for a mixed berry milkshake.
- Make it vegan! You can easily make this milkshake vegan by using your favorite dairy free milk and dairy free ice cream. These days, there are so many different types of milk that you can easily find plant based milk.
- Add fun toppings! Top this milkshake with homemade whipped cream, more raspberries, and a drizzle of chocolate syrup for a fun twist!
Black Raspberry Milkshake
For a richer, deeper berry flavor, try making a black raspberry milkshake! The easiest way is to swap the vanilla ice cream for black raspberry ice cream, which gives you that gorgeous purple color and sweet, slightly tart flavor in every sip.
You can also use fresh or frozen black raspberries in place of the red ones and keep the vanilla ice cream. Black raspberries tend to be a little seedier, so I definitely recommend straining them with the milk first. Use black raspberry ice cream and black raspberries together for the most flavorful black raspberry shake you've ever had!
How To Make a Raspberry Milkshake
You won't believe how easy this raspberry milkshake is to make!
Step 1: Start by adding your raspberries to a blender. If you’re using frozen raspberries, you might want to let them thaw a bit to make blending easier.
Step 2: Scoop the vanilla ice cream into the blender, followed by the milk. Blend until everything is smooth and creamy.
Lynn's Tip!
Sometimes, raspberries can be quite tart, so you might need some extra sweetness. Taste your milkshake and add honey or sugar if you want a bit more sweetness. Blend again to mix it in thoroughly.
How to Get Rid of Raspberry Seeds
Let's be honest, those tiny raspberry seeds can ruin a good milkshake. The first time I made this, I tried straining the finished shake and it was a thick, messy disaster that barely made it through the strainer. So I switched up the order, and now it comes out perfectly smooth every time. Here's how:
- Blend the berries with the milk first. Add the raspberries and milk to the blender and blend until completely smooth. Since there's no ice cream yet, the mixture stays thin and pourable.
- Strain it. Pour the raspberry mixture through a fine mesh strainer set over a bowl. Use a spatula to gently press and stir it so all that pretty pink juice makes it through and the seeds stay behind.
- Blend with the ice cream. Pour the strained raspberry milk back into the blender, add the ice cream, and blend just until smooth and creamy.
It only adds a couple of extra minutes, but it makes such a difference. You get all that fresh raspberry flavor with none of the seeds stuck in your teeth or your straw!
Tips and Tricks
- Fresh or frozen raspberries are great in this recipe. Since we are blending everything up, it's a great way to use either type of berry.
- Make sure to wash your raspberries well before adding them to the milkshake. I like washing them in 1 tablespoon of vinegar and a bowl full of water.
- Chill your glass in the freezer for a few minutes before pouring in the milkshake to keep it cold longer.
- Adjust the amount of milk to control the thickness. Less milk makes a thicker shake, while more milk makes it thinner.
Storage Instructions
Like all milkshakes, this raspberry milkshake is best enjoyed fresh. Serve immediately after blending to enjoy the best texture and taste.
It does make great popsicles though! Pour the milkshake into your favorite popsicle mold and freeze for at least 4 hours. Remove the popsicles from the mold and enjoy on a hot Summer day!
Can I make a raspberry milkshake without ice cream?
Definitely! You can use Greek yogurt or frozen bananas as a substitute for ice cream to achieve a creamy texture. You can also just use ice, heavy cream, and raspberries. There are lots of options if you don't have ice cream on hand.
Frequently Asked Questions
Sure! You can use skim milk and a frozen yogurt instead of whole milk and a full fat ice cream.
Sure! You can add a splash of vanilla extract or a teaspoon of cinnamon for some warm flavors.
Raspberry Milkshake
Equipment
- High Speed Blender
Ingredients
- 2 cups Vanilla Ice Cream
- 2 cups Raspberries Fresh or Frozen
- 1 cup Milk Whole milk
Instructions
- Wash the raspberries well and remove any bad raspberries.
- Add all the ingredients to a blender. Blend for 30 seconds to 1 minute or until the milkshake is creamy and your desired consistency.
Notes
- You can use fresh or frozen raspberries in this recipe.
- This recipe makes two medium milkshakes or one large milkshake. You can easily double or triple this recipe if you have a high speed blender that is large enough.
- Top this milkshake with homemade whipped cream, fresh raspberries, and a drizzle of chocolate syrup.
Lynn Polito
We were being overrun with raspberries from my garden so I decided to try this recipe and it was perfect!