Ice Cream Shake Recipes

Vintage Ice Cream ShakeEnjoy Sharing a Vintage Ice Cream Shake
(Source: ©everett225/

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.

Vintage Ice Cream Shake Recipes

Mom's Recipe Scrapbooks (c. 1920s)

Vanilla Milk Shake, or White Cow

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.

Chocolate Milk Shake, or Brown Cow

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.

Milk Shakes, Any Flavor

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.

Wild Frosty Chocolate Drink

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.

Ice Cream Shake Recipes

The Dispenser's Formulary or Soda Water Guide (1915)

Ice Cream Shake at a DinerMake Ice Cream Shakes Better Than Any Diner's
(Source: ©londondeposit/

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.

Chocolate Ice Cream Shake

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.

Buffalo Shake

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.

Diplomatic Shake

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.

Chocolate a la Arctic

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.

Creme de Maple

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.

Dark Horse Special

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

Fruit Chocolate Shake

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.

Tips for Making Ice Cream Shakes

For the coolest, most refreshing ice cream shakes, chill the milk and make sure the ice cream is frozen hard before making your shake. Use quality flavor syrups when called for. Shakes may be made quickly in a kitchen blender, but you can also make one the old fashioned way by placing all the ingredients in a sealed container and vigorously shaking it until it is thoroughly mixed and frothy — a classic shake.

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