The information that helped me the most in hacking this recipe was the calorie count. I first attempted to clone this milk shake using regular ice cream and whole milk. The resulting milk shake was an indulgent creamy delight, but seemed much richer than the version from the restaurant. I noticed ice crystals in the real thing that were not present in my version—a clue that led me to believe that there were lighter ingredients at use. Next, I calculated the total calories of my version and compared the numbers to the nutritional information located on the restaurant’s website. My version with regular ice cream and whole milk resulted in a 16-ounce milk shake that tipped the scale at a diet-busting 1,345 calories. Steak ‘n Shake’s shakes came in at less than half that many calories. So, back to the supermarket I went to find “light” ice cream, which is made with mostly milk rather than cream. With that substitution, and replacing the whole milk with skim milk, my new shake dropped down to around 600 calories—exactly the same as the Steak ‘n Shake original, and the flavor and consistency were perfect!

For this recipe to work the best, find a light ice cream, such as Breyer’s Light. You can make
the milk shake thick like the original by freezing the serving glass before pouring in the milk shake
and then allowing the milk shake to firm up in the freezer for about an hour (if you can wait!) before
diving in.

8 ounces (2 cups) light vanilla ice cream
½ cup skim milk
2 tablespoons Torani vanilla syrup

8 ounces (2 cups) light vanilla ice cream
½ cup skim milk
3 tablespoons Hershey’s chocolate syrup

8 ounces (2 cups) light vanilla ice cream
½ cup skim milk
3 tablespoons Hershey’s strawberry syrup

Whipped cream
Maraschino cherry

Cooking method

1-Place a 16-ounce glass in the freezer at least 1 hour before making the milk shake.

2-Combine the ingredients for the milk shake flavor of your choice in a blender and blend until smooth. If the ice cream is not blending in, turn off the blender and stir the mixture a bit, then blend again until smooth.

3-Pour the milk shake into the frozen glass and place it back in the freezer for about an hour to thicken. Add whipped cream and a maraschino cherry on top, if you like.

Post a Comment