Last week I got an unexpected craving for a McDonald’s strawberry milkshake. I haven’t been to one in years, but the craving was strong enough that I decided to recreate it at home — a healthier version that satisfied the craving instantly. It’s thick, creamy, refreshing and genuinely delicious.
You might think a strawberry milkshake is just milk and strawberries, and technically that’s true. But to achieve a super-thick, luscious texture similar to the fast-food style, a few simple extra ingredients help transform the drink into a luxurious shake.
I use frozen strawberries here because they’re more affordable than fresh berries and give the shake an ice-cream-like consistency. Along with milk, I add cashew nuts for extra creaminess and protein, banana for natural sweetness and vanilla extract for that classic milkshake finish.
Now that it’s summer and supermarkets are filled with British and Scottish strawberries, I’m making this as often as possible. Strawberries are relatively low in sugar for a fruit and are rich in vitamin C and vitamin K. They also contain phytonutrients and flavonoids, which contribute to their bright red colour and health benefits.
I can’t get enough of this strawberry milkshake. It’s perfect as a cooling breakfast on warm mornings (especially with oat milk), as an afternoon snack or as an after-dinner treat. Try the recipe and tell me how you get on — tag me on Instagram @georgieeatsuk, use the hashtag #georgieeats, or leave a comment below. Enjoy!
G x
HEALTHY STRAWBERRY MILKSHAKE
Thick, creamy and incredibly delicious – this healthy McDonald’s-style strawberry milkshake satisfies your sweet tooth without excessive calories. It’s a great pre- or post-workout snack, breakfast or after-dinner treat. Vegan and gluten-free friendly.
Breakfast, Dessert, Snack
American
Ingredients
-
250
ml
milk of choice
(see recipe notes) -
250
g (1.5 cups)
frozen strawberries -
1
medium
banana
peeled -
20
g (1/8 cup)
cashew nuts -
1
tsp
vanilla extract -
1-2
tsp
honey / maple syrup
(optional)
Instructions
-
Add the milk, frozen strawberries, banana, cashew nuts and vanilla extract to a blender and blend until completely smooth. If your blender struggles, add a splash more milk to help it along.
-
Taste and add honey or maple syrup if desired, then blend briefly again to combine.
-
Pour into tall glasses and enjoy immediately.
Recipe Notes
I prefer oat or almond milk for this recipe because they create a really creamy texture, but any milk will work. If you use plant-based milk, check the label for added sugars, emulsifiers or stabilisers if you want a cleaner ingredient list.
Cashew nuts give the shake extra thickness and creaminess. Omit them if you prefer a thinner shake or to reduce calories.
Frozen strawberries are economical and act like ice so the shake stays thick without becoming watery. If you want to use fresh strawberries, freeze the banana first or serve the shake over ice to chill it.
This milkshake is best enjoyed immediately but will keep in the refrigerator for up to two days. Stir or re-blend briefly before serving if it separates.