5 Craft Beer Milkshake Recipes to Kick the Heat

Who says you have to stick to beer to cool down? We have five boozy milkshake recipes to put the fires out this summer.

Libby Murphy Jul 21, 2016 - 7 min read

5 Craft Beer Milkshake Recipes to Kick the Heat Primary Image

Unless you’re living in one of the northernmost areas of the world or in the Southern Hemisphere, you’re probably cursing the summer heat at this point. The first thing you might think to do is crack open a classic lawnmower beer and sip away, but between you and me, there’s nothing wrong with going for something a bit more filling and a heck of a lot colder. One lovely example of that that I’ve seen a lot lately is boozy milkshakes.

I wouldn’t be surprised if some of you just scratched your head a little at that. I know I did the first time I saw one on the menu. But that was until I tossed some beer, berries, and ice cream into a blender and tried it myself. I became a hard-core believer, and I bet you will, too.

Not all of us are dairy consumers, so if you’re one of those people, don’t give up just yet. You can find some incredible coconut milk ice cream in your grocer’s freezer, and if that is unavailable, the Internet is full of coconut milk ice cream recipes. Nobody should have to miss out!

Once you try out the recipes below and decide what you like (and don’t) about various beer and ice cream combinations, you can start experimenting to your heart’s content. I have a few recommendations before you get started.

  • Turn on your blender just enough to mix the ingredients, but not enough that you have ice cream soup. The friction from your blender can actually heat the ingredients, which defeats the purpose of cooling down. If your mixture does happen to get a little soupy, pop it in the freezer for 15–30 minutes—just be sure you don’t leave it in too long, or you’ll end up with a boozy ice cream brick.
  • If you have a blender with blades at the bottom of the cup, pour in the beer first, then add the smaller ingredients such as fruit or chocolate chips, then the ice cream. This ensures a more even blend, without you having to stop and scrape things off the blades quite as often.
  • Although I recommend some specific beers below, choose the beers you like in that style, and go crazy.
  • I also used the same ratio of ice cream and beer, but if you like a different consistency, play around with it until it’s to your liking. The consistency below is calculated to give you more beer flavor than ice cream, so while it’s definitely not soupy, it’s smooth enough to sip through a straw.
  • Each of the recipes below serves two (a pint glass is the perfect serving glass!).

Let’s do this!

Raspberry Truffle Shuffle

16 fl oz (473 ml) raspberry sour beer (I like Funkwerks Raspberry Provincial)
1 pint (473 ml) chocolate ice cream
¼ cup (59 ml) chocolate chips

Add the beer and ice cream to the blender and blend just until mixed. Pour the mixture into two pint glasses, sprinkle the chocolate chips on top, and sip away!

TIP: A drizzle of chocolate syrup works if you’re short on chocolate chips!


Chocolate Shake-Up

16 fl oz (473 ml) coffee stout (Alesmith Brewing’s Speedway Stout is excellent)
1 pint (473 ml) chocolate ice cream
Caramel syrup to taste, plus more for garnish

Pour all three ingredients into a blender and blend just until mixed. Pour the mixture into two pint glasses and drizzle more caramel syrup over it (because we’re going to take this all the way).

TIP: If you need a bit more of a pick-me-up, I recommend adding a few chocolate-covered espresso beans to the mix before you blend.

Orange Rascal

16 fl oz (473 ml) orangey witbier (Avery’s White Rascal is amazing, but if you want a hoppier blend, try Blood Orange Rustler by Payette Brewing Company.)
1 pint (437 ml) vanilla ice cream
1 orange


Add the beer and vanilla ice cream to the blender. Cut two slices of the orange for garnish, and reserve. Squeeze a bit of the juice from the orange into the blender. Blend just until mixed. Pour the mixture into two pint glasses and garnish each with a slice of orange.

Cherry Tart

16 fl oz (473 ml) kreik (such as Brouwerij Boon Kriek)
½ cup (118 ml) frozen cherries
1 pint (437 ml) vanilla ice cream
¼ cup (118 ml) granola (you can warm it up a bit just for fun)
Caramel syrup to taste

Add the kreik, frozen cherries, and ice cream to the blender, and blend just until mixed. Pour the mixture into two pint glasses, then sprinkle the warm granola on top. Drizzle caramel syrup over it, and enjoy!

Mexican Chocolate Cake Shake

16 fl oz (473 ml) spiced chocolate cake beer (try Mexican Cake by Westbrook Brewing)
1 pint (473 ml) chocolate ice cream
Chocolate syrup to taste, plus more for garnish
Dash of cinnamon

Add the beer, ice cream, and chocolate syrup to the blender, and blend just until mixed. Pour the mixture into two pint glasses. Add a bit more chocolate syrup, sprinkle a little cinnamon on top, and get your cake on!

All right, your turn. What are your favorite boozy shake combos?

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