This recipe does NOT use ice cream - please follow the recipe EXACTLY - the oil in this recipe is needed to make it rich and creamy, just like oil is used in coffee creamers to make them rich and creamy. If you really can't do the oil - add more cooking spray. The "secret " to a great milkshake is - follow the recipe exactly!
1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar ( or use Splenda guidelines to replace sugar)
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare ( do not skimp)
2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings. For preparation tips please see below.
I love this recipe because it makes very rich milk shakes without any ice cream. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.
Variations:
Add 1 tablespoon of instant coffee for a mocha shake
Add 1 very ripe banana for a chocolate banana shake
Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a french vanilla milk shake crack in an egg too.
