Vanilla-Honey-Sesame Shake for The Great Shake 2012

Milkshakes are pretty popular at our house.  I know I’ve mentioned before that my little guy gets out of bed in the morning asking for ice cream.  He often asks for a smoothie made with ice cream for breakfast.  So when the Thoroughly Modern Milkshakes by Adam Ried arrived in my mailbox, he was some kind of excited.

He looked through the cookbook several times. Later that day he brought it to me and said it was time to start trying these recipes and that we should start with the one on the cover.  There are 100 different recipes and I’m pretty sure he wants to try them all.

Of course there are the standards of chocolate and vanilla but there are also sections on tea and coffee shakes, fruity shakes, unconventional shakes and shakes from afar.  I couldn’t resist the thought of a sesame shake.  My favorite Chinese takeout  in dessert form, very interesting.

Not your typical milkshake but SO DELICIOUS!  Don’t be skeptical, this is a decadent dessert that you will love.  It is rich, so I split it into two glasses and shared with my middle son who also loves sesame.  We both loved it and I will be adding this into my ever growing milkshake repertoire.  Get your copy here!  Be sure to visit The Great Shake 2012 for a list of participating blogs.

There will be a twitter party tonight at 8 PM Eastern/5 PM Pacific, Thoroughly Modern MIlkshakes author Adam Ried will be on Twitter. Join us using the hashtag #GreatShakes.  

What is the most unusual milkshake you’ve ever tried?

Vanilla-Honey-Sesame Shake

from Thoroughly Modern Milkshakes by Adam Ried


  • 1/2 cup milk
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 teaspoons toasted sesame oil
  • 2 tablespoons honey
  • 8 medium scoops vanilla bean ice cream (about 1 quart), softened until just melty around the edges

optional garnish:

  • 1/4 cup sweetened whipped cream
  • 1 tablespoon toasted sesame seeds


Place the milk, vanilla, sesame oil and honey in a blender and blend to mix thoroughly about 15 seconds.  Add the ice cream and pulse several times to begin breaking it up.  With the blender motor off, use a flexible spatula to mash the mixture down on the blender blades. Continue pulsing, stopping, mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.  Pour into a chilled glass or glasses.  Garnish with whipped cream and sesame seeds if desired.  Serve at once.



disclosure: I was provided a copy of the book for review.  All opinions are my own.

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