There’s something magical about the first sip of a cranberry milkshake—tart, sweet, and creamy all at once. It’s like summer and the holidays had a delicious little party in your blender. I’ll never forget the first time I made one for my niece, who claimed she hated cranberries. One sip in, and she was hooked—now she begs for them year-round! This recipe is my go-to when I want something refreshing but still indulgent, and the best part? It takes just five minutes to whip up. Trust me, once you try this cranberry milkshake, you’ll wonder why you didn’t make it sooner.

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Ingredients for Cranberry Milkshake

Here’s the beauty of this recipe – you probably have most of these ingredients in your kitchen right now! I always grab frozen cranberries (they blend up so smooth and give that perfect icy chill), but fresh work great too if that’s what you’ve got. The vanilla ice cream is non-negotiable – it balances the tartness beautifully. And don’t skip the vanilla extract – that tiny splash makes all the difference. Here’s what you’ll need:

1 cup fresh or frozen cranberries (no need to thaw if frozen!)
2 cups good quality vanilla ice cream (the creamier the better)
1 cup whole milk (2% works in a pinch but whole milk gives that luxe texture)
2 tablespoons granulated sugar (start here – you can always add more)
½ teaspoon pure vanilla extract (the real stuff, please!)
Handful of ice cubes (only if you like your shakes extra thick)

How to Make a Cranberry Milkshake

Okay, here’s where the magic happens! Making this cranberry milkshake is so easy you’ll laugh – but I’ve got some little tricks to make it perfect every time. Just follow these simple steps, and you’ll be sipping bliss in no time.

Blending the Ingredients

First, toss those cranberries into your blender – frozen ones work like little flavor bombs here. Add the ice cream (yes, all of it – no judging!), milk, sugar, and that precious vanilla extract. Now, here’s my secret: start blending on low for about 10 seconds to break up the big chunks, then ramp up to high for 30-45 seconds. You’ll know it’s ready when it looks like a creamy pink dream. If you see any stubborn cranberry bits stuck to the sides, just stop the blender, scrape them down with a spatula, and give it one more quick whirl.

Adjusting Thickness and Sweetness

Too thin? Toss in 3-4 ice cubes and blend again until it’s as thick as you like. Not sweet enough? Add sugar 1 teaspoon at a time – cranberries can be tart little things! The key is to taste as you go. I usually end up adding just one extra teaspoon, but my husband dumps in another tablespoon (some people have no self-control). Either way, blend for another 10 seconds after each adjustment so everything gets happy and combined.

Why You’ll Love This Cranberry Milkshake

This isn’t just any milkshake – it’s a total game-changer. Here’s why:

5-minute magic: From blender to glass faster than you can say “I’m thirsty!”
Perfect balance: Tart cranberries and sweet cream create flavor fireworks on your tongue
Year-round treat: Refreshing in summer, festive in winter – it’s always the right time
No fancy skills needed: If you can press a blender button, you can make this like a pro

Tips for the Perfect Cranberry Milkshake

After making this shake more times than I can count, I’ve picked up some tricks that take it from good to “oh wow!” First, always use frozen cranberries if you can – they make the shake colder and thicker without watering it down. For presentation, I love topping mine with a few fresh cranberries and a mint sprig – makes it look fancy with zero effort! And here’s my golden rule: blend, taste, then adjust. Cranberries vary in tartness, so start with less sugar and add more if needed. One last thing – serve it immediately! This shake tastes best when it’s fresh and frosty.

Cranberry Milkshake Variations

Want to mix things up? Try these fun twists on the classic:

Citrus spark: Add a teaspoon of orange zest – it brightens the cranberry flavor beautifully
Creamy swap: Use vanilla yogurt instead of ice cream for a tangier, lighter version
Spiced delight: Blend in a pinch of cinnamon or nutmeg for cozy holiday vibes

My personal favorite? A splash of almond extract instead of vanilla – tastes like cranberry marzipan!

Serving and Storing Your Cranberry Milkshake

This cranberry milkshake is at its absolute best when served immediately—ice cold, creamy, and perfectly smooth. Trust me, it’s worth the rush to grab a straw and dive in! If, by some miracle, you have leftovers, store them in the fridge for up to 2 hours. Just give it a quick blend before drinking, though it won’t be quite as dreamy as the first sip.

Cranberry Milkshake FAQs

I get asked about this cranberry milkshake recipe all the time—here are the answers to the questions that pop up most often!

Can I use dried cranberries instead of fresh or frozen?
Oh honey, I wouldn’t recommend it! Dried cranberries are too chewy and sweet—they won’t give you that perfect tart punch or smooth texture. If you’re in a real pinch, try soaking them in warm water for 10 minutes first, but honestly? Wait until you can get fresh or frozen.

What’s the best dairy-free option for this milkshake?
Easy peasy! Swap the milk for almond or oat milk, and use your favorite dairy-free vanilla ice cream. Just make sure it’s a creamy variety—the cheap ones can get icy. Coconut milk ice cream works great too and adds a fun tropical twist!

My shake turned out too tart—what did I do wrong?
Nothing! Cranberries can vary in tartness. Just blend in more sugar 1 teaspoon at a time until it’s perfect for you. A little secret? A pinch of salt actually helps balance the tartness too!

Can I make this ahead for a party?
I wish! This shake is best fresh—it separates if it sits too long. But here’s my party trick: pre-measure all ingredients and blend batches as needed. Your guests will love the fresh-made taste!

Nutritional Information

Just so you know, these numbers are estimates—your exact cranberry milkshake might vary a bit based on your ingredients. But here’s the scoop on what’s in one glorious glass (about 12 oz): roughly 250 calories, 28g sugar (hey, it’s a treat!), 10g fat, and 5g protein. You’re also getting 2g fiber from those mighty cranberries! Not bad for something that tastes like pure happiness, right?

Go blend up this cranberry milkshake right now—your taste buds will thank you! And don’t forget to tell me in the comments how you made it your own. Happy sipping!

5-Minute Cranberry Milkshake: A Creamy Sensation You’ll Crave

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A refreshing and creamy cranberry milkshake perfect for any time of the day. Enjoy the tartness of cranberries blended with the smoothness of milk and ice cream.

Author: Cole Bennett
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 2 servings 1x
Category: Beverage
Method: Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup fresh or frozen cranberries
2 cups vanilla ice cream
1 cup milk
2 tablespoons sugar (adjust to taste)
1/2 teaspoon vanilla extract
Ice cubes (optional, for a thicker shake)

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Instructions

Add cranberries, ice cream, milk, sugar, and vanilla extract to a blender.
Blend until smooth and creamy.
Add ice cubes if you prefer a thicker consistency and blend again.
Pour into glasses and serve immediately.

Notes

Use frozen cranberries for a colder shake.
Adjust sugar based on your preference for sweetness.
Garnish with fresh cranberries or a mint leaf for presentation.

Nutrition

Serving Size: 1 glass (approx. 12 oz)
Calories: 250
Sugar: 28g
Sodium: 80mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg