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Recipes Nugget Markets Signature Recipes

Milkshakes & Malts

Prep time
10–15 minutes, plus 4 hours for chilling PT0
Cook time
5–10 minutes PT10M
Yield
2 servings
Difficulty
2 out of 5 on the difficulty scale
Milkshakes and Malts with three base flavors and various topping Nugget Markets signature recipes

Time to shake it up! Making your own ice cream base for milkshakes at home is easy with an ice cream maker, and it's so versatile—experiment by using it to make milkshakes in flavors like Chocolate Malt, Vanilla, and Strawberry!

Ingredients

Malt Ice Cream Base:

  • 2 cups half and half
  • ¾ cup brown sugar
  • ¼ teaspoon salt
  • 2 cups heavy cream
  • 1 tablespoon vanilla bean paste
  • 3 tablespoons malted milk powder (optional)

Chocolate Malt Milkshake:

  • 1½ cups malted ice cream base
  • 1 tablespoon malted milk powder
  • 2 tablespoons cocoa powder
  • ½ cup milk
  • For garnish: whipped cream, chocolate shavings, malt balls, chocolate syrup, and maraschino cherry

Vanilla Milkshake:

  • 1½ cups ice cream base
  • ½ cup milk
  • For garnish: whipped cream, caramel sauce, pistachio toffee, and maraschino cherry

Strawberry Milkshake:

  • 2 strawberries, finely chopped
  • 2 teaspoons granulated sugar
  • 2 mint leaves, chiffonade
  • 1½ cups ice cream base
  • 2 tablespoons buttermilk
  • ½ cup milk
  • 4 tablespoons strawberry preserves
  • For garnish: whipped cream and mint sprig

Preparation

Ice Cream Base:

Prepare ice cream maker per manufacturer instructions.

Combine half and half, brown sugar, and salt in a small sauce pot. Stir over low heat until the sugar is dissolved.

Once sugar is dissolved, remove the mixture from heat. Mix in cream, vanilla paste, and malted milk powder (if using), and place in refrigerator to chill.

When the mixture is cold, place in ice cream maker and churn until the consistency of soft-serve ice cream. Transfer to a chilled container and freeze for a minimum of 4 hours before using for milkshakes.

Chocolate Malt Milkshake:

Combine ice cream base, malted milk powder, cocoa powder, and milk in a blender. Blend on high for 15–20 seconds, until ingredients are evenly incorporated.

Pour into a serving glass and top with whipped cream, chocolate sauce, shavings, malt balls and a maraschino cherry.

Vanilla Milkshake:

Combine ice cream base and milk in a blender. Blend on high for 15–20 seconds.

Pour into a serving glass and top with whipped cream, caramel sauce, crushed pistachio toffee (recipe here) and a maraschino cherry.

Strawberry Milkshake:

Combine chopped strawberries, sugar, and mint in a work bowl. Mix together and let sit for 10 minutes.

In a blender, puree (on high) the ice cream base, buttermilk, and milk for 15–20 seconds until well blended. Then, fold in the strawberry preserves.

Pour into a serving glass and top with whipped cream and macerated strawberries. Garnish with a sprig of mint.

Techniques used in this recipe:

chiffonade

chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.

macerate

Soften or break up by soaking in a liquid.