The secret to the creamiest strawberry milkshake is frozen full-fat coconut milk — frozen into cubes before it ever hits the blender. Blended with hulled strawberries and vanilla, it turns out so thick and luxurious it tastes like melted ice cream. Five minutes, four ingredients, no sugar crash.
The Secret to the Creamiest Strawberry Milkshake
Ready for a strawberry shake that’s so thick and luxurious it tastes like melted ice cream? The secret isn’t just using frozen fruit—it’s using frozen full-fat coconut milk! Freezing coconut milk into cubes is my go-to hack for creating an unbelievably rich texture in smoothies and shakes. These little cubes not only chill your drink to perfection but also pack in healthy fats, making this a satisfying and budget-friendly treat. This simple trick will completely transform your milkshake game.
Ingredients
• MAKES: two 8-ounce / 240-ml servingsPREP TIME: 5 minutes6 ounces / 170 g (6 oz) strawberries, hulled (fresh or frozen and defrosted)⅔ cup / 160 ml (5.4 fl oz) water½ cup / 120 ml (4.1 fl oz) full-fat coconut milk, frozen into cubes½ teaspoon vanilla extract
Instructions
1. Place all the in a high-speed blender or food processor.2. Blend on high for 40 to 50 seconds, until all the coconut milk cubes have been broken up and the texture of the shake is completely smooth.3. Divide between two glasses and enjoy immediately for the best texture.
Nutritional Information
• Per serving:Calories: 121Total Fat: 9.8 gNet Carbs: 5.5 gProtein: 1.1 gSodium: 1 mgMacros: Fat 73% / Carbs 23% / Protein 4%
Pro Tips
• For a quick alternative, swap the frozen coconut milk cubes with chilled coconut milk and use frozen strawberries instead of fresh.
• Don’t toss the leftovers! Pour the extra milkshake mixture into ice pop molds and freeze for a delicious frozen treat.
• To make this recipe coconut-free, simply substitute the coconut milk with frozen cubes of heavy cream.
• Store any leftovers in an airtight container in the fridge for up to 3 days. Just be sure to give it a good shake before drinking.
FAQ
Q: What makes this strawberry milkshake so creamy
A: The secret to the creamy texture is using frozen full-fat coconut milk cubes. This creates an unbelievably rich and thick consistency, similar to melted ice cream.
Q: Can I make this milkshake without coconut milk
A: Yes, for a coconut-free version, you can substitute the frozen coconut milk cubes with frozen cubes of heavy cream.
Q: Can I use frozen strawberries instead of fresh ones
A: Yes. For a quick alternative, the recipe suggests using frozen strawberries along with chilled coconut milk instead of the frozen coconut milk cubes.
Q: How should I store leftover milkshake
A: You can store leftovers in an airtight container in the fridge for up to 3 days; just shake it well before drinking. You can also pour the extra mixture into ice pop molds and freeze for a frozen treat.
Pro Tips
- Freeze the coconut milk into cubes ahead of time — blending frozen cubes rather than just frozen fruit is what makes the shake thick and luxurious.
- Blend on high for 40-50 seconds, until every coconut milk cube is broken up and the texture is completely smooth.
- Hull the strawberries before blending so the blender isn't fighting stems while the coconut cubes break down.
- Don't toss the leftovers — pour the extra milkshake mixture into ice pop molds and freeze for a delicious frozen treat.
- Enjoy immediately after blending for the best texture.
Frequently Asked Questions
What makes this strawberry milkshake so creamy?
Frozen full-fat coconut milk, frozen into cubes, is the secret. It thickens the shake to a melted-ice-cream consistency that frozen fruit alone can't reach.
Can I use frozen strawberries?
Yes — frozen and defrosted strawberries work just as well as fresh. Hull them before blending either way.
What can I do with leftover milkshake?
Pour the extra mixture into ice pop molds and freeze it for a frozen strawberry treat instead of letting it go to waste.
Is this milkshake keto-friendly?
Each serving has 121 calories, 5.5 g net carbs, 9.8 g fat, and 1.1 g protein — about 73% of the calories come from fat.
Recipe card below.
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The Secret to the Creamiest Strawberry Milkshake
Ingredients
Method
- Place all the in a high-speed blender or food processor. 2.
- Blend on high for 40 to 50 seconds, until all the coconut milk cubes have been broken up and the texture of the shake is completely smooth. 3.
- Divide between two glasses and enjoy immediately for the best texture.
- Don't toss the leftovers!
- Pour the extra milkshake mixture into ice pop molds and freeze for a delicious frozen treat.
