Ingredients:

  • 3 large scoops (approx. 1.5 cups) high-quality vanilla bean ice cream
  • 1/2 cup (120ml) cold whole milk
  • 1/2 tsp pure vanilla extract or vanilla bean paste
  • 1 pinch fine sea salt
  • 1/4 cup heavy whipping cream
  • 1 maraschino cherry

Instructions:

  1. Place your serving glass and blender jar in the freezer for at least 10 minutes to prevent immediate melting.
  2. Pour the cold whole milk into the bottom of the blender first.
  3. Add the vanilla extract and a pinch of fine sea salt.
  4. Pour in the 1/4 cup heavy whipping cream.
  5. Add 3 large scoops of vanilla bean ice cream on top of the liquid.
  6. Pulse first. Don't just turn it on high. Pulse 5-6 times until the ice cream starts to break down.
  7. Blend on low. Switch to a low speed for about 15-20 seconds until the mixture looks silky but still holds a peak.
  8. Check consistency. If it's too thick to move, add 1 tablespoon of milk and pulse again.
  9. Pour and garnish. Transfer to your frosted glass, top with the cherry, and serve immediately.