The ideal temperature for milkshake-ready ice cream is 20°F (-7°C) and your freezer will probably keep it at about 0°F (-18°C). Allow the ice cream to sit out on the counter for a few minutes to soften. A milkshake mixer is best because it churns and aerates your milkshake at the same time. But if you're not ready to invest in professional equipment, a regular kitchen blender or immersion (stick) blender will work fine.  If you don't have any of those things, use a large bowl and a whisk to beat the ice cream and milk together.  As you begin the recipe, take the glass you plan to use for your milkshake and put it in the freezer. Then it will be nice and chilled when you're ready to serve.

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Hãy để cho kem của bạn mềm vừa đủ. Cho ba muỗng kem vào máy xay hay hoặc cốc lắc sữa.