Premium ice cream with high butterfat produces a thick, creamy milkshake because it contains more cream and less overrun than lower-fat brands. Recommended butterfat content is about 14–16% for commercial premium ice cream and around 20% for homemade ice cream. A suggested ratio is 2 cups of ice cream to 1/2 cup of whole milk, with extra ice cream or less liquid used to increase thickness. Natural stabilizers like carrageenan, guar gum, or xanthan gum help maintain a rich texture. Egg yolks act as emulsifiers and contribute to creaminess. Choosing high-quality ingredients yields a milkshake that holds shape and mouthfeel.
You want a premium, high butterfat ice cream to get a really thick, hold upside-down over your head milkshake,
If you're using lower-fat ice cream, I'd recommend adding less liquid to get that same texture,
Look for natural stabilizers like carrageenan, guar gum, or xanthan gum,
thickeners help keep a rich, creamy texture.
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