Classic Watermelon Cream Shake

Backstory: A bright, creamy summer shake—think luscious watermelon balanced with silky cream and a hit of citrus. Simple, refreshing, and indulgent without being cloying.

Ingredients

• 4 cups seedless watermelon, cut into cubes and chilled (about 1 small melon)
• 1 cup whole milk (or milk of choice)
• 1/2 cup heavy cream (for extra silkiness) or use 3/4 cup whole milk + 2 tbsp Greek yogurt for lighter
• 2–3 tbsp granulated sugar or honey (adjust to taste; watermelon sweetness varies)
• 1 tbsp fresh lime juice (about 1 small lime)
• 1/2 tsp vanilla extract (optional, for depth)
• Pinch of sea salt
• Ice: 1 cup ice cubes (or 6–8 large cubes) for a thicker, colder shake
• Optional garnish: small watermelon wedge, mint sprig, or a drizzle of sweetened condensed milk

Equipment

• Blender
• Fine sieve (optional, to strain)
• Tall glasses

Instructions

1. Chill everything: Ensure the watermelon and milk are well chilled for the freshest flavor.
2. Blend: In the blender combine watermelon cubes, milk, heavy cream, sugar, lime juice, vanilla (if using), and a pinch of sea salt. Add ice.
3. Purée until completely smooth, about 30–45 seconds on high. Taste and adjust sweetness or lime—watermelon can be variable.
4. (Optional) For an ultra-smooth texture, pour the shake through a fine sieve into a pitcher or bowl, pressing down with a spatula to extract all liquid and leaving pulp behind.
5. Serve immediately in tall glasses. Garnish with a small watermelon wedge, mint, or a light swirl of sweetened condensed milk for extra richness.

Flavor profile

• Bright, juicy watermelon is balanced by the richness of cream and a touch of citrus to lift the sweetness; salt and vanilla deepen the flavor. The result is a refreshing, silky shake with a clean finish.

Quick substitutions & tips

• Dairy-free: swap milk and cream for full-fat coconut milk (use 1 cup coconut milk + 1/2 cup coconut cream).
• Less creamy: use 1 cup milk and skip heavy cream, or add plain yogurt for tang.
• Boozy twist: add 1 oz aged rum or vodka per serving and blend briefly.
• Make ahead: prepare the purée (without ice) and refrigerate up to 24 hours; add ice and blend before serving.

There you go—fresh, silky, and utterly refreshing. Want it lighter, vegan, or turned into a float with sparkling water?