Milkshake

Blend 250 ml cold milk with two scoops of ice cream for about 20 seconds. Add the milk gradually: less makes a thicker shake, while more makes it easier to drink through a straw.

Yes. Blend cold milk with a frozen banana for a creamy shake, or use chilled milk and a few ice cubes for a lighter one. Add cocoa, berries or a spoonful of nut butter for flavour.

Blend a chilled plant-based drink with dairy-free ice cream, or use a frozen banana for creaminess. Oat and soya drinks work well; add the liquid gradually so the shake does not become too thin.

You can, but it may separate or turn grainy as it freezes. For a smoother result, freeze it in a sealed container, then let it soften slightly and blend it again before serving.

A vanilla milkshake pairs well with a burger, chips or a slice of apple pie; a chocolate one goes nicely with brownies. You can also blend in strawberries, banana or a little malt powder.

A thickshake is generally a denser, spoonable version, often made with more ice cream and less milk. In the similar-food data, a thickshake has 104 kcal per 100 g, compared with 113 kcal in a milkshake.

A homemade milkshake is best soon after blending, while it is cold and frothy. If you need to keep it, cover and refrigerate it promptly, then shake or blend it again before drinking.