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Orange Creamsicle Milkshake

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A thick, no-slush creamsicle milkshake made with frozen orange juice concentrate instead of juice, so it stays creamy and intensely orange.

Ingredients

Scale
  • 4 cups full-fat vanilla ice cream
  • 1/2 cup frozen orange juice concentrate, still icy (not thawed or diluted)
  • 1/2 cup whole milk
  • 2 tablespoons heavy cream (optional, for extra thickness)
  • 1/2 teaspoon vanilla bean paste
  • 1 teaspoon finely grated orange zest
  • Pinch of fine sea salt
  • Whipped cream, for topping
  • Orange wheel or twist, for garnish

Instructions

  1. If your kitchen is warm, let the ice cream sit at room temperature for 3-5 minutes to soften slightly — you want it scoopable, not melted.
  2. Add the vanilla ice cream, frozen orange juice concentrate, whole milk, heavy cream (if using), vanilla bean paste, orange zest, and salt to a blender.
  3. Blend in short 5-second pulses, stopping to check consistency, until just smooth and thick. Do not over-blend.
  4. Taste and adjust: add a splash more milk only if it won’t move through a straw, or another spoonful of concentrate if you want a sharper orange punch.
  5. Pour into a chilled glass, top with whipped cream, and garnish with an orange wheel or twist. Serve immediately.

Notes

The frozen concentrate is doing two jobs at once — flavor and chill — so don’t thaw it first or you’ll lose the thickness. For an even thicker shake, freeze extra concentrate into an ice cube tray and blend a few cubes in at the end instead of adding more milk. Store leftover concentrate cubes in a freezer bag for next time.

Find it online: https://www.receipster.com/orange-creamsicle-milkshake/