Caramel Apple Pie Milkshake Recipe (2024)

FAQs

What is the secret of a good milkshake? ›

Whole milk makes the creamiest milkshakes, but work with what you've got! From there, consider upgrading and customizing your milkshake with the following ingredients: 1 tablespoon flavor boosts: A spoonful of malted milk powder or powdered milk adds extra creaminess that takes milkshakes to the next level.

1 cup ice cream to 1/4 cup milk is a great ratio. Blend the shake. In a blender, combine the milk and ice cream and blend until smooth. Add any your mix-ins and blend them in to your desired consistency.

For the simplest no-ice-cream milkshake, simply blend ice cubes with milk, sugar, and a dash of vanilla extract. The more fat that's in the milk, the creamier your milkshake will be—if you want a super-creamy milkshake, use equal parts heavy cream and milk.

One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. There's almost no such thing as over-baking an apple pie; I've baked apple pies for 2 hours and longer, and they turn out just fine.

Whole milk: Whole milk is the most traditional type of milk used to make milkshakes, and it produces a creamy, thick shake with a rich flavor. Low-fat or non-fat milk: Low-fat or non-fat milk will produce a lighter, less creamy shake compared to whole milk.

Frozen ingredients add thickness and help chill the shake without adding excess liquid. Add Thickening Agents: Incorporate thickening agents such as yogurt, Greek yogurt, cottage cheese, or silken tofu.

The trick to a thicker milkshake is the ice cream to milk ratio. Use 2 cups of ice cream to 1/2 cup of milk. You will need a spoon to eat this milkshake, not a straw! If you prefer to use a straw and want a thinner milkshake just add in more milk or less ice cream.

The Best Ice Cream

In most cases, stick with vanilla ice cream to avoid a milkshake that's too sweet. Even if you're making a chocolate, strawberry, or some other flavor of shake, vanilla ice cream is like the blank canvas that allows you to get the flavor just right.

Great question. Our shakes contain milk from our reduced-fat soft serve, which makes them thick and creamy.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Why put a raw egg in a milkshakes? ›

Raw eggs are quite nutritious, and don't really add any flavour to the milkshake. What they do add is a delicious creaminess and frothiness. Having said that, the egg is totally optional so if you are queasy about the idea, or worried about salmonella poisoning, just leave it out.

Too much milk can leave the shake overly thick, resembling something closer to ice cream instead. On the flip side, not using enough milk can result in a shake that has little to no consistency, akin to a kind of sugary syrup. In order to try and find the right amount, pour the milk into the blender bit by bit.