Strawberry Milkshake

Section: Blended: Frappés, Shakes and Granitas · fruit · dairy · blend

Glass: 400 ml مثلّج

Ingredients (as the source specifies)

• بيوريه فراولة 40 ml (20 للرسم و20 للخلط)
• حليب 200 ml
• أساس فانيليا 20 g
• ثلج 100 g

Energy, derived from the ingredient list

Computed line by line against the source's own coefficient table. Nothing here is typed in.

• بيوريه فراولة 40 ml (20 للرسم و20 للخلط) · 40 × 1 = 40 kcal
• حليب 200 ml · 200 × 0.64 = 128 kcal
• أساس فانيليا 20 g · 20 × 4 = 80 kcal
• ثلج 100 g · 0 kcal

Derived total: ≈ 250 kcal

Caffeine, derived from the ingredient list

Computed line by line at the source's own reference doses. Nothing here is typed in.

Derived total: ≈ 0 mg

Recommended adult daily maximum: 400 mg

Allergens, as the source states them: `MILK`

Operating procedure

Applies to: a thick blended milkshake of vanilla ice cream, strawberry (fresh or syrup), and cold milk, blended to a straw-standing body.

Target: under 90 seconds of blending; serve immediately.

• Portion the vanilla ice cream by weight to the recipe spec from a firm, evenly frozen tub.
• If using fresh strawberries, wash them, hull them, and weigh the portion; if using syrup, portion it by weight or pump count.
• Pull cold milk from the correct, freshly dated container into a measuring jug.
• Chill the serving glass so the shake holds its body longer.
• Rinse and sanitize the blender jar and blade before the first drink of the run.
• Sanitize the jar and blade between allergen-different drinks if fresh fruit is shared with other prep.

1. Load liquid first: pour the cold milk into the blender jar.
2. Milk first keeps the blade clear and gives the fruit and ice cream a fluid base to fold into.
3. Add the strawberries (or syrup) next, measured to the recipe spec.
4. Fresh fruit or syrup weighed to spec — too much fruit thins the shake and dilutes the vanilla base.
5. Add the weighed ice cream on top.
6. Ice cream weighed to spec against milk (a starting point of roughly 2 parts ice cream to 1 part milk) sets a repeatable thickness.
7. If using fresh fruit, pulse first to break it down, then run continuous until smooth and evenly pink.
8. Blend until no fruit fibers or seeds pieces remain visible and the color is uniform — but stop before the shake warms and thins.
9. Check the body: it should hold a straw upright and resist a spoon; adjust with ice cream or cold milk before pouring.
10. Fresh fruit adds water, so this shake trends thinner — lean on an extra scoop of ice cream rather than reducing the milk to nothing.
11. Pour into the chilled glass and serve immediately with a wide straw and spoon.
12. A fruit shake separates faster than a plain one — serve straight away rather than holding it.

• Texture is velvet-smooth with no fruit fibers, seed grit, or unblended chunks.
• Body is thick enough that a straw stands upright and it resists a spoon.
• Color is an even natural pink and the strawberry reads clearly without tasting watery; served immediately.

Fresh fruit adds water, so lean slightly heavier on ice cream to keep a straw-standing body. Blend just until smooth and serve to order — a fruit shake separates and thins faster than a plain one.

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