- 1-1/2 to 2 cups ice water 1-1/2 cups nonfat dry milk powder 2/3 cup sugar 1/4 cup unsweetened cocoa 1 teaspoon vanilla 1 to 1-1/2 trays of ice cubes, as much as you can spare 2 tablespoons soybean oil OR 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. 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.
We can't get the non-stick spray, but this seems to be a great way to make a yummy frosty and it requires no ice cream - which is horribly expensive here, or requires lots of effort and advanced planning to make. I think we'll be trying this one again - as soon as I borrow a blender. Mine was knocked to the floor a few weeks back, and the pitcher part is broken. :-(