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National Vanilla Milkshake Day

On a hot day, nothing hits the spot quite like a creamy, refreshing Vanilla Milkshake. Make one at home, or visit a restaurant or ice cream place.

Dessert Food & Drink Ice Cream62

Marketing angleinferred

Drive foot traffic and summer sales by promoting limited-time vanilla milkshake specials and nostalgia-driven menu items during June heat.

Relevance 62high intent

Throwback to 1930s malt shop culture with retro-themed milkshake promotions
Summer heat relief angle: 'Beat the heat with our classic vanilla shake'
DIY at-home vanilla milkshake recipe content for retail/e-commerce ice cream and dairy brands
User-generated content campaign: customers share their favorite vanilla milkshake memories

History

Vanilla has been a flavoring of choice for sweet treats for hundreds of years. And it has been one of the standard go-to flavors for many ice cream and dairy manufacturers, so it’s no wonder someone thought to pop it in a milkshake for a classic flavor.

The milkshake itself has quite a history – contrary to what most people expect, the milkshake started out as an alcoholic, whiskey-based drink, not unlike eggnog. In fact, it was even touted as a ‘restorative tonic’, good for the health, in 1885.

By the early 1900s, a milkshake would come to mean a drink that was made with chocolate or fruit syrups, and soon enough ice cream was commonly asked to be added to the mix.

In the 1930s, milkshakes would become a very popular drink at so-called ‘malt shops’, which were frequently used by students of the era as a meeting point to hang out with their friends.

The milkshake would naturally morph into the light and frothy kind everyone knows today, thanks to the invention of the blender. This important small kitchen appliance allowed for a smooth milkshake where previously they could only be hand-shaken.

In the 1950s, the milkshake establishments had become a mainstay of American culture. Staff at the soda fountains would have nicknames for flavors of milkshake – the nickname for a vanilla milkshake was a ‘white cow’.

National Vanilla Milkshake Day is the perfect day to celebrate this classic, iconic and cool drink that is somewhere between a beverage and a dessert!

FAQ

Is a vanilla milkshake just flavored milk, or does it always contain ice cream?

In everyday use, especially in the United States, a vanilla milkshake usually means a blended drink made with ice cream, milk, and vanilla flavoring, so it is closer to a dessert than to plain flavored milk. However, terminology is not identical everywhere. In some places, particularly parts of the United Kingdom and Australia, “milkshake” can refer to a thinner drink made from flavored milk, while a thicker, ice‑cream‑based version is called a “thickshake.”

How did milkshakes evolve from a health tonic into the dessert drink people know today?

Late‑19th‑century “milkshakes” in the United States were often closer to eggnog and could contain whiskey, eggs, and milk, marketed as a restorative tonic for adults. By the early 20th century, alcohol was dropped and soda fountains began serving sweet, non‑alcoholic milk drinks flavored with syrups. The arrival of electric drink mixers and the widespread use of ice cream in the 1920s and 1930s transformed them into the thick, creamy milkshakes now associated with diners and fast‑food chains.

What is the difference between a milkshake, a thickshake, and a frappe?

In many parts of the United States, “milkshake” covers any blended ice‑cream‑and‑milk drink. In the UK and Australia, “milkshake” can mean a relatively thin, flavored milk drink, while “thickshake” usually signals a much denser, ice‑cream‑heavy version. In parts of New England in the US, “frappe” is a regional term that traditionally refers to an ice‑cream‑based milkshake, although some shops and residents now use “frappe” and “milkshake” interchangeably. These differences are based on local custom rather than strict regulations.

How does a typical vanilla milkshake fit into a healthy diet?

A standard vanilla milkshake made with ice cream and whole milk is usually high in calories, added sugar, and saturated fat, which means it is best viewed as an occasional treat rather than a routine beverage. Nutrition databases and restaurant disclosures show that portions can easily reach several hundred kilocalories per serving. Public health organizations generally recommend limiting sugary drinks and foods high in saturated fat, so people who enjoy milkshakes often try smaller portions, share a serving, or balance them with healthier choices during the rest of the day.

Can someone who is lactose intolerant enjoy a vanilla milkshake–style drink?

People with lactose intolerance usually cannot tolerate a standard dairy‑based vanilla milkshake, but they can often enjoy similar drinks made with lactose‑free or plant‑based ingredients. Using lactose‑free cow’s milk, or non‑dairy options like oat, almond, soy, or coconut milk, together with dairy‑free vanilla ice cream or frozen dessert, creates a comparable texture and flavor without the same level of lactose. Tolerance varies between individuals, so some may still need to watch for added dairy ingredients or cross‑contamination.

How does vanilla affect the flavor of a milkshake compared with other flavorings?

Natural vanilla contains hundreds of aromatic compounds, with vanillin being the most prominent, which together give a sweet, creamy, and slightly floral flavor that pairs easily with dairy. In a milkshake, vanilla tends to enhance the taste of milk and cream rather than overpower it, which is why it is often considered a “base” flavor. Chocolate or fruit syrups can dominate the overall taste, but vanilla usually contributes depth and smoothness even when it is not the main advertised flavor.

Are there drinks in other cultures that play a similar role to a vanilla milkshake?

Many cultures have cold, creamy drinks that fill a similar niche as a sweet, refreshing treat, even if they use different ingredients. In South Asia, lassi is a yogurt‑based drink that can be sweetened and flavored with fruit such as mango. Across Latin America, batidos or licuados blend fresh fruit with milk or water and sometimes sugar and ice, producing beverages that can resemble fruit milkshakes. These drinks have their own histories and traditions but show that the idea of a chilled, creamy, dessert‑like beverage is popular worldwide.