3-Ingredient Peanut Butter Milkshake

This peanut butter milkshake is thick, cold, and tastes exactly like a peanut butter cup in a glass. Once you see how easy it is, you’ll make it whenever a craving hits.

With just three ingredients and a blender, you can have a rich, creamy shake in under five minutes. No drive-thru required.

What Makes This One So Good

The peanut butter does double duty here. It adds a deep, roasty flavor and, because it’s full of fat, it gives the shake a silky body that doesn’t thin out the moment you stop blending.

Using vanilla ice cream, not just milk and ice, means you get that classic milkshake texture right out of the blender. And with only three ingredients, there’s nothing to mask the peanut taste.

Ingredients

• 2 cups vanilla ice cream: use a good quality one for the creamiest shake.
• 1/2 cup whole milk: adds richness; you can use any milk.
• 3 tablespoons creamy peanut butter: not natural with oil separation, use a commercial smooth brand for best texture.

Variations / Substitutions

• Dairy-free: use coconut ice cream and oat milk for a vegan version.
• Add chocolate: blend in 1 tablespoon unsweetened cocoa powder for a chocolate peanut butter shake.
• Swap in a banana: toss in 1 frozen banana to make it even thicker and a little fruitier.

For a chocolate peanut butter smoothie, try our Chocolate Peanut Butter Smoothie.

How to Make Peanut Butter Milkshake

Step 1: Blend the Ingredients

Add the 2 cups vanilla ice cream, 1/2 cup whole milk, and 3 tablespoons creamy peanut butter to a blender. Blend on high for about 30 seconds, until completely smooth and thick.

Step 2: Adjust the Consistency

Taste the shake and decide if you want it thinner. Pour in an extra splash of milk, then blend for another 5 seconds.

Step 3: Pour and Serve

Pour the shake into a chilled glass and serve right away, while it’s still thick and frosty. A tall glass shows off that creamy swirl best.

A Few Tips for the Best Shake

• Give your glass a quick chill in the freezer for a few minutes before pouring. That keeps the shake cold longer.
• Don’t over-blend. Once the shake looks smooth, stop the blender. Any more and the friction melts the ice cream too fast.
• If your peanut butter is stiff from the fridge, microwave it for 10 seconds so it blends evenly without lumps.

Scale it for a single glass or a full blender:

Frequently Asked Questions

Can I use natural peanut butter?

Yes, but stir it thoroughly first. The texture will be a little thinner, and you may need an extra splash of milk to get the right consistency.

Can I make this ahead and freeze it?

You can, but the shake will freeze solid. You would need to thaw it slightly and re-blend, so it’s best made fresh.

Can I use frozen bananas instead of ice cream?

Yes. Replace the ice cream with 2 frozen bananas and reduce the milk to a few tablespoons. It will be thicker and more like a smoothie.

Is this milkshake gluten-free?

Yes, all the core ingredients are naturally gluten-free. Just check your vanilla ice cream and peanut butter labels if you need a certified GF product.

Peanut Butter Milkshake Recipe

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 servings

Calories: 900

Ingredients Method Notes

Ingredients

  

• 2 cups vanilla ice cream
• 1/2 cup whole milk
• 3 tablespoons creamy peanut butter

Method

 

1. Add the ice cream, milk, and peanut butter to a blender. Blend on high until smooth, about 30 seconds.
2. Taste and add an extra splash of milk if you prefer a thinner consistency; blend for 5 seconds more.
3. Pour into a chilled glass and serve immediately.

Notes

For the thickest shake, start with 1/4 cup milk and add more only if needed. Serve right away while it’s still frosty.