Keto Vanilla Milkshake
Published June 20, 2020 • Updated March 1, 2026
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I make this keto vanilla milkshake thick enough to hold a spoon, with a cream-forward vanilla flavor that actually tastes like the real thing.
I started making this vanilla milkshake the week I went keto, and the first few attempts were terrible. Watery, bland, that weird sweetener aftertaste. But I kept at it because I missed real milkshakes more than almost anything else, and the version I make now is the one my family actually requests.
The biggest upgrade came from a reader tip I wish I had figured out myself: freeze heavy cream in an ice cube tray and use those in place of half the regular ice. The texture goes from thin shake to thick soft-serve territory. The cream flavor stays the whole way through instead of getting diluted by all that plain ice. My Vitamix needs about 30 extra seconds with the cream cubes, but the difference is massive.
The other thing I changed early on was switching from vanilla extract to vanilla paste. In cold drinks, extract just fades out, especially with all the ice. Paste holds its flavor and you get those little vanilla bean flecks throughout. If you can find it, use it. I won’t go back.
For the sweetener, I use powdered monkfruit because it dissolves cleanly in cold liquid. Granular erythritol goes gritty in cold drinks (more on that below). If you have allulose, that works too. I start with 2 tablespoons and taste before adding the third because the cream cubes change the sweetness balance.
The protein powder is optional, but I add a scoop of Isopure vanilla when I want this to be more of a meal. It blends smooth and the flavor actually comes through instead of getting lost. Riley’s husband thought he was getting ice cream when she made it with the protein powder, which is about the best review you can get.
This is a low carb treat that works year-round. I’ve made it in February with zero regrets. If you want more frozen drink ideas, try my keto frappuccino for a coffee version, my creamy keto smoothie for something fruit-forward, or my frozen hot chocolate when you want chocolate instead of vanilla.
How to make the best keto milkshake
I have made dozens of keto milkshakes and the technique matters more than the ingredients. Here is what I have learned.
Use frozen cream cubes for thickness. Pour heavy cream into an ice cube tray the night before. Swap those for half the regular ice. The shake comes out thick and creamy instead of thin and watery. Your blender needs a little more time with them, but it is worth every second.
Sweetener choice matters in cold drinks. Granular erythritol does not fully dissolve at cold temperatures, so you end up with a gritty texture. I use powdered monkfruit because it dissolves cleanly. Allulose and liquid stevia also work. Start with less and taste as you blend.
Blend in stages. I add the ice first and pulse to crush, then add the liquid ingredients and blend on high until smooth. If it looks too thick, add a splash more milk. Too thin, add a few more ice cubes or cream cubes.
If you like blended drinks, my chocolate peanut butter smoothie uses a similar technique, and my pina colada smoothie is another favorite.
Ingredients
3 cups ice -
1 cup unsweetened macadamia nut milk or other nut milk
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1/2 cup heavy whipping cream
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2-3 tablespoons powdered monkfruit or erythritol
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1 scoop unflavored or vanilla protein powder, optional
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1 teaspoon vanilla extract or paste
Step by Step Instructions
Step by Step Instructions
Crush the ice
Add 3 cups of ice to a blender.
Add all ingredients
Add remaining ingredients to the blender.
Blend again
Blend until smooth.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why does my milkshake taste watery?
I had the same problem with my first batch. The fix that changed everything for me was freezing heavy cream in an ice cube tray and using those in place of half the regular ice. Plain ice dilutes the flavor as it melts. Cream cubes keep it thick and creamy the whole way through. I also make sure to use full-fat macadamia or coconut milk, not the light versions.
Can I use erythritol instead of monkfruit?
I have tested both, and erythritol goes gritty in cold drinks because it does not fully dissolve at low temperatures. If erythritol is all you have, use the powdered version and blend longer. My preference is powdered monkfruit or allulose because they stay smooth. Liquid stevia works too, but I find it harder to dial in the right amount.
What is the best protein powder to use in this?
I have tried a few and Isopure vanilla is my go-to. It blends smooth and the vanilla flavor actually comes through instead of getting buried by the ice. Unflavored collagen peptides work if you want the protein without extra flavor. Stay away from anything with a thick, chalky texture because it will wreck the consistency.
Can I make this without a blender?
I would not recommend it. You need the blending power to crush the ice and get that smooth, thick texture. A food processor can work in a pinch, but I have tried it and it takes longer and does not get as creamy. Even a basic countertop blender works fine for this. My keto hot chocolate is a better option if you do not have a blender.
How do I make it thicker without adding more ice?
My two favorite tricks: frozen cream cubes (freeze heavy cream in an ice cube tray overnight) and a tiny pinch of xanthan gum, maybe 1/8 teaspoon. The cream cubes are the bigger difference. I also blend and then freeze the finished shake for 15-20 minutes, then stir. It firms up to soft-serve thickness without getting icy.
Can I use a different type of milk?
I use unsweetened macadamia nut milk because it is the creamiest with the lowest carbs. Almond milk works but the shake will be a little thinner. Coconut milk (the carton kind, not canned) is another good option. I have tried all three and macadamia wins on texture every time. For an even richer version, try my frozen keto lemonade technique with coconut cream.
How do I make chocolate or strawberry versions?
I make these all the time. For chocolate, I add 2 tablespoons of unsweetened cocoa powder and an extra tablespoon of sweetener. For strawberry, I swap in 1/2 cup of frozen strawberries for some of the ice and skip the sweetener entirely because the berries are enough. Peanut butter is another good one: 2 tablespoons of natural peanut butter blended in. My cucumber smoothie is a refreshing alternative if you want something lighter.
How long can I store leftover milkshake?
I drink mine right away because the texture is best fresh. If I have leftovers, I pour them into a jar and refrigerate for up to 24 hours, then re-blend before drinking. It separates and gets thin if you just stir it. The frozen cream cube version holds up better as leftovers than the regular ice version, which is another reason I always make it that way now.
You’ll feel like you’re at an old fashioned soda shop when you take a sip of this vanilla milkshake. It’s the perfect summertime treat: creamy, smooth, and sugar-free. Adding a scoop of protein powder gives extra protein to help keep you full for hours.
Once you learn how to make this shake, you can whip it up for your kids as an afternoon dessert or enjoy a glass yourself with a little whipped cream and sprinkles on top. Top it with a cherry for a nostalgic feel.
Although this sugar-free milkshake can be made entirely from heavy whipping cream, I like to thin it out with nut milk. This decreases the calories.
My favorite nut milk is 
Adding protein powder to a milkshake is a great way to get extra protein to help keep you full. It’s also a good way to get protein in my kids’ diet without them knowing. My kids love vanilla shakes in the summertime, and this is one tasty treat I don’t mind making for them, especially with a little extra protein. They also love it with a straw and cherry on top!
Making this Saturday for four people, so I'm doubling the recipe. Can a regular blender handle 6 cups of ice at once, or should I just do two batches?
Monkfruit gives me a metallic aftertaste in cold drinks, so I almost subbed it out. Made it as written (I was out of anything else) and it just... didn't happen. I think the heavy cream does something to it. Three batches in and I'm not questioning it.
Skipped the protein powder (didn't have any) and was worried it would tank the thickness, but the heavy cream held everything together. Spoon stood up. I'll probably do 3 tablespoons of monkfruit next time.
My 8-year-old grabbed a spoon the second the blender stopped and asked if it was from Sonic. She has spotted every keto substitution I've made this summer, so that one caught me off guard. The heavy cream makes it genuinely thick, like a real milkshake thick.
Made a big batch of these for a cookout last weekend and didn't tell anyone it was keto. The macadamia nut milk gives it this lighter texture than a regular milkshake but it still came out thick, not watery at all. My friend Gabi (not keto, never has been) held hers up and said it tasted like the vanilla soft-serve from the custard stand we used to hit after the beach. That one landed for me. Four stars only because I was a little under on the monkfruit and it needed more sweetness, but that's on me, not the recipe.
The Gabi comparison got me. Non-keto people aren't trying to like it, so when they do it means something. And yeah, monkfruit runs light in cold drinks, I always go 3 tablespoons minimum.
One thing that helped: add the ice first, pour the liquids on top, then blend. The cream doesn't pool at the bottom and it comes out way more even. Been doing it that way every few days since the weather turned.
Ice first is my default. Pulls everything through way more evenly.
Swapped the macadamia nut milk for full-fat coconut milk because my store was out, and the creaminess jumped noticeably. The heavy cream combined with coconut milk made it almost soft-serve thick straight out of the blender. I also used vanilla paste instead of extract, and those little specks somehow made my brain read it as more vanilla, more real. Blending just the ice first for about 20 seconds before adding everything else helped avoid any chunks. Keeping both swaps.
Yeah, canned coconut milk makes it borderline soft-serve, which some people love. The vanilla paste specks thing is real, your brain just reads it differently.
Didn't think macadamia nut milk could get this thick, but with the heavy cream it actually drinks like a real milkshake. Every other keto shake I've tried ends up thin and protein-powdery.
Yeah, that ratio is what gets it there. I kept the protein powder optional because the cream and macadamia milk carry it fine on their own.
I've tried probably every keto milkshake recipe out there and they all have this watery, thin quality that makes you feel worse for attempting it. This one stopped me mid-sip. The heavy whipping cream to macadamia milk ratio is doing something the others aren't (I've been tossing extra cream into keto smoothies for years and somehow never committed to this formula). The vanilla paste over extract actually matters, you can taste it, and I can't go back.
The ratio is the whole thing. Macadamia milk on its own is too thin, cream alone is too heavy, and there's this specific balance where it actually drinks like a milkshake. Vanilla paste took me a while to commit to too but now extract feels like a downgrade.
Haven't had a real vanilla milkshake since I went keto two years ago. Made this last weekend with the macadamia nut milk and heavy cream, and the first sip genuinely stopped me. This is the one I'll keep coming back to when that craving hits.
Two years is a long time to wait for that first sip. Macadamia nut milk is what makes it feel legit instead of just a cold smoothie.
Added an extra scoop of vanilla protein and used vanilla paste instead of extract, and it came out so thick I ate it with a spoon straight from the blender cup.
Extra protein scoop does that. Straight from the blender cup is how I eat it too, one less glass.
My mom used to make vanilla milkshakes on Friday nights with this old Oster blender we had forever. This is the first one in four years on keto that actually felt like that. Something about the heavy cream ratio, it gets the thickness right.
Friday nights with an Oster blender. That's a very specific thing to bring back. Glad this one got there.
Froze the heavy whipping cream into cubes and used those in place of regular ice, and the texture is on a completely different level (thicker, way more milkshake and way less protein smoothie). Made it twice in the same afternoon. Already planning to try vanilla bean paste instead of the extract next time because apparently I have no chill about this.
Yeah, the cream cubes are what take it from smoothie to actual milkshake. Two in one afternoon means you've got it.
Made these last Saturday and my son grabbed his before I could finish pouring mine. He's 12 and at this point deeply skeptical of anything I try to make 'healthy,' but he took one sip and looked genuinely confused in the best way. Said it tasted like the milkshakes from this diner we stop at on road trips. He has no idea there's macadamia nut milk in it and I plan to keep it that way.
Ha, a skeptical 12-year-old comparing it to a diner. That's the one. Macadamia nut milk can stay your secret.
Third time making this. Finally switched to vanilla paste instead of extract. Stronger flavor, plus the specks make it taste more legit. Still a touch sweet for me but easy to dial back.
Yeah, paste concentrates everything so the sweetness tips over faster. 1.5 tbsp is usually where I land.