These vintage ice cream shake recipes will remind you of the old soda fountain at the local diner. Recall those happy days with a cold, frothy shake in the flavor of your choice. The proven recipes and rich all-natural flavor ingredients ensure that you will enjoy the best homemade shake imaginable.
Mom's Recipe Scrapbooks (c. 1920s)
You can easily make a traditional vanilla milk shake — known as a White Cow — by smoothly blending or shaking 3 or 4 scoops of vanilla ice cream, 1 tablespoonful of vanilla extract, and 1-1/2 to 2 cups of ice-cold milk, depending on the size of your container.
Make a chocolate milk shake or Brown Cow by blending or shaking 3 or 4 scoops of vanilla ice cream, 1 teaspoonful of vanilla extract, 1/4 cup of chocolate syrup, and 1-1/2 to 2 cups of ice-cold milk. If you want a richer, more chocolatey shake, then use chocolate ice cream instead of vanilla.
Simply add 1 or 2 ounces of any flavor of old time "fountain syrup" to 3 or 4 scoops of homemade ice cream and 1-1/2 to 2 cups of icy cold milk, then shake or blend till frothy.
1-1/2 tablespoonfuls chocolate fountain syrup, 1/2 cup milk, 4 tablespoonfuls ice cream, soda water. Combine syrup, milk, and ice cream. Stir well or shake. Add soda water to fill glass.
The Dispenser's Formulary or Soda Water Guide (1915)
When ice cream is added to the milk or cream before shaking it, it becomes an ice cream shake. Syrups having an acidic flavor should never be used in an ice cream shake recipe, as they tend to curdle the cream.
Into a 12-ounce glass place 1 ounce of chocolate syrup, add 8 ounces of milk and a scoopful of vanilla ice cream; stir and serve. The author of this formula states that if chocolate syrup is not desired, the best flavors to use are pineapple, vanilla, coffee, and strawberry. Price—10 cents.
1/2 ounce chocolate syrup, 1/2 ounce maple syrup, 1/2 tablespoonful vanilla ice cream, 1 ounce plain cream. Ice and shake. Pour into a frappe glass, garnish with whipped cream, and a cherry, and serve with a spoon and straws. Price—10 cents.
2 ounces grape juice, 2 ounces sweet cream, 1 spoonful ice cream, 3 dashes bitters. Shake thoroughly, stain, pour back into shaker, and add carbonated water to fill glass; throw as in mixing egg drinks. Serve with paper napkin and place powdered nutmeg handy. Price—12 ounces, 10 cents.
Shake well together 1 ounce of chocolate syrup, 2 ounces of plain cream, 2 ounces of ice cream, and sufficient shaved ice. Serve in 10-ounce bell glass, filling with carbonated water, fine stream. Price—10 cents.
2 ounces maple syrup, 2 ounces ice cream, 1 ounce plain cream. Mix, thoroughly, shake, then fill with milk and add a spray of mint. A slice of orange goes well here, but such addition is at the option of the dispenser.
Into a 10 or 12-ounce glass pour 1-1/2 ounces of good chocolate syrup; add a scoopful of chocolate ice cream and fill the glass with sweet milk to within a half-inch of the top; stir, allowing the spoon to remain in the glass; put in two straws and fill the glass with whipped cream, colored dark brown with caramel, smoothing the top into a conical shape.
In advertising this special, the author used placards on which were printed the words, "Try the Dark Horse Special." The placards were placed at various prominent points in the store so as to catch the eye of prospective customers. He states that he wrote the name of this special in black ink on his menu cards; the other specials being written in red ink. Price—12 ounces, 15 cents. —Paul J. Grafe
2 ounces chocolate syrup, 3 ounces sweet cream, 1/4 glass cracked ice. Shake, strain, then add carbonated water to fill 12-ounce glass three-quarters full, and ice cream one scoopful, dressing the mixture with sliced pears and whole cherries.