Mint Milkshake with Maraschino Cherry

The air conditioning had just broken in my tiny apartment during the hottest July on record, and my roommate Sarah stumbled in from her shift at the ice cream parlor with a bag of slightly soft vanilla scoops and handfuls of mint from her windowsill garden. We threw everything into the blender without measuring, laughing as the first sip made our eyes water from too much peppermint extract. Three tries later, we'd finally nailed the perfect ratio of creamy to minty to sweet, sitting cross-legged on the kitchen floor in front of the fan.

Last summer, my niece Lily helped me make these for her birthday party, and she insisted on adding the food coloring drops herself with the concentration of a scientist. Every single kid went silent for exactly thirty seconds after their first sip, which I consider the highest compliment possible from a room full of eight-year-olds. Now whenever I smell fresh mint, I think of her green-stained fingers and how she asked if we could make them 'every single day forever'.

Ingredients

• Vanilla ice cream: Use a good quality brand with real vanilla bean specks if you can find it, because the base flavor really matters when youre working with such a simple drink
• Whole milk: Creates that perfect diner-style consistency, though I've used oat milk in a pinch and it still delivers on creaminess
• Peppermint extract: Start with less than you think you need, because this stuff is potent and a little goes incredibly far
• Fresh mint leaves: Optional but adds this gorgeous herbal brightness that makes the shake taste more sophisticated than it has any right to be
• Granulated sugar: Most of the time you won't need this if your ice cream is sweet enough, but taste as you go
• Whipped cream: Don't skip this, because sinking your straw through that cloud is half the experience
• Maraschino cherries: The classic topping that somehow makes everything feel more festive and complete

Instructions

Toss everything in the blender:

Start with your ice cream, milk, peppermint extract, mint leaves if you're using them, and sugar. I've learned the hard way that putting the mint in first helps it break down better.

Blend until silky smooth:

About thirty seconds on high should do it, but stop to scrape down the sides if you see chunks of ice cream clinging to the blender jar.

Taste and adjust:

Dip a spoon in and see if you need more mint or sweetness. Remember, the flavor will intensify slightly once it sits in the glass.

Pour into chilled glasses:

I stick mine in the freezer for ten minutes beforehand, which keeps the milkshake cold longer and gives it that frosty exterior.

Top with whipped cream and cherries:

Be generous with both. The cherry juice dripping down into the shake creates those beautiful pink swirls everyone secretly fights over.

Serve immediately:

Milkshakes wait for no one, and the texture starts changing after about five minutes anyway.

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My dad, who claims he doesn't like sweets, accidentally drank three-quarters of my batch last Thanksgiving while 'just testing it for quality control.' He's asked for it at every family gathering since, which I consider the ultimate victory for team mint milkshake.

Getting That Perfect Consistency

The ratio of ice cream to milk is everything here. I've found that two cups of ice cream to one cup of milk gives you that classic diner thickness, but if you're someone who likes to drink their shake rather than eat it with a spoon, bump the milk up to a cup and a half. Temperature matters too, room temperature ice cream will never give you the same fluffy result as slightly frozen straight from the freezer.

Making It Fancy

Sometimes I'll rim the glasses with crushed candy canes during winter months, or sprinkle some chopped fresh mint on top of the whipped cream for that 'I tried really hard' aesthetic without actually trying that hard. A drizzle of chocolate syrup never hurt anyone either, turning it into something that tastes suspiciously like a thin mint cookie in liquid form.

Storage and Make-Ahead Tips

Milkshakes are best enjoyed the moment they're made, but if you absolutely must prepare them ahead, blend everything except the whipped cream and cherries, then pour into a sealed container and freeze. Give it a quick blend again before serving to bring back the texture. The mint flavor actually develops a bit more after a few hours in the fridge, which is a happy little accident I discovered during a party prep fail.

• Pre-chill your glasses in the freezer for at least twenty minutes for that professional frosted look
• If your shake separates while sitting, just give it thirty seconds in the blender and it comes right back to life
• Leftover whipped cream freezes beautifully in dollops on a parchment-lined tray for future shake emergencies

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There's something about that first cold sip that instantly transports me back to being twelve years old at the counter of my local diner, straw in hand, feeling like I had all the time in the world.

Recipe FAQs

→ How can I make the milkshake thicker or thinner?

To thicken the milkshake, use less milk or add more ice cream. To thin it out, add a little more milk until you reach the desired consistency.

→ Can fresh mint leaves be substituted or omitted?

Fresh mint leaves add bright freshness but are optional. You can omit them or replace with extra peppermint extract for more mint flavor.

→ Is there a non-dairy option for this drink?

Yes, you can substitute dairy ice cream and milk with non-dairy alternatives like almond or oat milk and vegan ice cream.

→ What is the best way to blend for smooth texture?

Combine all ingredients in a blender and blend on high until completely smooth and creamy, ensuring no ice cream chunks remain.

→ How can I enhance the green color naturally?

Add a few drops of natural green food coloring or increase the amount of fresh mint leaves blended in for a greener shade.