Vanilla Milkshake in the Ninja Slushi

The vanilla milkshake is the base I know by heart and endlessly riff on. The Slushi’s continuous churning keeps the drink well bound and icy from the first to the last sip, without the milk-and-foam separation we know all too well. You get a thick drink for a wide straw, very mild, that leaves all the room to the vanilla.

Vanilla Milkshake in the Ninja Slushi

Recipe by Camille RoosCourse: MilkshakeCuisine: AmericanDifficulty: Easy

Servings

2

people

Prep

5

minutes

Freeze time

20

minutes

Total time

25

minutes

A well-bound, frozen vanilla milkshake, kept even from start to finish by the machine’s continuous churning.

Ingredients

• 500 ml whole milk

• 300 g vanilla ice cream

• 1 teaspoon liquid vanilla extract

• Optional: whipped cream for topping

Instructions

• In a container, mix the whole milk, vanilla extract, and the ice cream previously softened at room temperature for a few minutes. Whole milk provides the fat necessary to ensure a well-bound texture.
• Whisk or blend the preparation quickly to obtain a lump-free liquid, without large pieces of ice cream. Pouring a smooth preparation avoids blocking the machine’s auger.
• Pour this mixture into the Ninja Slushi bowl, making sure to go well above the minimum level line.
• Select the Milkshake program and let the machine churn until you get the expected thick consistency (the melted ice cream provides the necessary sugar ratio here).
• Serve immediately in tall glasses and top with a dome of whipped cream if you wish.

Vanilla-Banana Milkshake

Vanilla-Banana Milkshake: Stir a very ripe banana mashed into a smooth puree into your base mixture before pouring it into the bowl for a very tasty fruity flavor.

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Whole milk, the key to a well-bound texture

If you have ever made homemade milkshakes in a blender, you know that frustrating moment when the liquid separates from the foam after a few minutes. With the Slushi, continuous churning and consistent cold solve this problem. To achieve this result, the choice of milk is paramount: choose whole milk. Fats act as a binder and prevent the formation of hard ice crystals. You can even add a splash of heavy cream for an even richer result. This is exactly the same logic I apply to my Nutella Milkshake in the Ninja Slushi: the richness of the ingredients makes all the difference. The vanilla ice cream melted into the preparation will provide all the necessary sugar for the machine’s churning to work correctly. Do not try to make this recipe with skim milk and no sugar, the mixture would freeze abruptly.

Customizing and troubleshooting your base

The vanilla milkshake is an ideal blank canvas. Once you master the ratios of this base, you can easily enhance it with blended fruits, as I suggest in my variation of the Banana Milkshake with the Ninja Slushi. If you ever notice that the machine is struggling to turn or that the lights are flashing, it is often because a piece of ice cream is stuck in the auger. Always remember to blend your preparation well before pouring it into the bowl. The initial consistency should look like a slightly thick flavored milk. Finally, monitor the filling: for the Milkshake program to perform its best, the liquid must always be between the min and max markers indicated on the side, whether you use the classic model or an XL format.

What is your favorite topping or sauce to go with a vanilla base?

Frequently asked questions

Why does my milkshake freeze too much in the machine?

This happens if your preparation lacks fat or sugar. Make sure to use whole milk and a real sweetened vanilla ice cream so that the cold sets gently.

Should I put ice cubes in the bowl?

No, never insert ice cubes or hard pieces. The machine produces the cold on its own. Simply add your vanilla ice cream already softened and well mixed with the milk.

Can I use plant-based milk instead of cow’s milk?

Yes, but prefer a plant-based drink high in fats (like barista-style oat milk or coconut milk) to keep it well bound and avoid a slushy effect.