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Homemade strawberry ice cream recipe | Jessie Sheehan Bakes
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Strawberry Malted Milkshakes (With Homemade Strawberry Ice Cream)

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Milkshake


For the ice cream

  • 4 cups of washed hulled, and sliced strawberries (i.e.: slice before measuring)
  • 1/4 cup light brown sugar
  • 2 tsp lemon juice
  • 2 tsp pure vanilla extract
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cups granulated sugar divided (a tablespoon or two more, if your strawberries are not very sweet)
  • 1/4 tsp salt
  • 5 yolks

For the milkshakes

  • 1 cup sliced strawberries
  • 2 to 3 tbsp granulated sugar
  • 1/3 cup malted milk powder
  • 1/2 cup whole milk
  • 4 cups/1 pint of homemade strawberry ice cream or store-bought

For serving

  • Freshly whipped cream 1 cup of heavy cream, whipped until still a bit droopy and 4 strawberries for garnish


For the Ice Cream

  • Combine the strawberries, brown sugar, lemon juice, and vanilla in a medium-sized bowl and mash all of the ingredients together using a wooden spoon or rubber spatula. place in the refrigerator to macerate and chill.
  • Whisk the milk, cream, 1/2 cup of the granulated sugar, and salt in a heavy bottomed large saucepan. Simmer the mixture over medium heat.
  • Meanwhile, in a medium sized bowl, whisk the yolks, and 1/4 cup of the granulated sugar until frothy. Once the milk mixture simmers, temper the yolk mixture by adding a little of the warm milk/cream to the yolks and whisking. Continue adding the milk/cream to the yolks, a little at a time, until the temperature of the yolks rises. Then, whisking constantly, pour the tempered yolks into the saucepan of milk/cream on the stove. Stir the custard constantly with a wooden spoon or a heatproof spatula until it thickens slightly and — once coated in custard — your finger leaves a trail on the spoon/spatula. Do not boil.
  • Strain the custard (I skipped this step, but straining is a good idea if you are concerned that your yolks may have curdled a bit) into a medium sized bowl and place in the refrigerator until chilled. This can take several hours, and can be sped up by placing the bowl in the freezer. If you do place it in the freezer, stir the mixture periodically to ensure it does not freeze solid. Once chilled, combine the custard with the macerated strawberries and transfer the strawberry custard to your ice cream maker, and freeze the custard, following the manufacturer’s instructions. Transfer to a freezer-proof container and store in the freezer until ready to use (although some of us like it straight from the machine and still a bit soft).

To make the milkshakes

  • Chill four glasses in the refrigerator (or freezer, if you dare).
  • Combine the strawberries and the sugar in a small bowl and place in the refrigerator to chill and macerate.
  • In a blender, combine the malted milk powder and milk and blend on medium speed until the powder has completely dissolved. Add the strawberries and blend again. Add the ice cream and blend just until incorporated for a thick shake and a bit longer for a thinner one. Pour into chilled glasses, top with whipped cream, garnish with a strawberry, stick in a straw and serve.


When making the shakes with homemade ice cream, place the ice cream in the freezer for at least an hour or so before using.