Simple Black Raspberry Milkshake

Here is my favorite black raspberry milkshake recipe, with a graham cracker crust base, a creamy cheesecake-inspired filling, and that classic milkshake texture from malt powder and ice cream.

This black raspberry milkshake is what I make when regular berry milkshakes just won’t cut it. The combination of tangy black raspberries and sweet cream cheese creates something special that my kids ask for all summer long. It’s like drinking a slice of cheesecake, but better.

What Kind of Black Raspberries Should I Use?

Fresh black raspberries are ideal when they’re in season, typically during mid to late summer, but frozen black raspberries work just as well for this milkshake. If you’re using frozen berries, there’s no need to thaw them completely before blending – they’ll actually help make your shake extra thick and cold. You can also substitute regular red raspberries or even blackberries if black raspberries are hard to find in your area, though the flavor will be slightly different. Just make sure to rinse fresh berries gently before using them, and if you’re picking your own, look for berries that are deep purple-black in color and come off the stem easily.

Options for Substitutions

This milkshake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Black raspberries: If you can’t find black raspberries, regular red raspberries or blackberries work great. You might want to adjust the sugar slightly since blackberries can be a bit more tart.
• Graham cracker crumbs: Vanilla wafer crumbs, crushed digestive biscuits, or even crushed vanilla cookies make good alternatives. Just keep the same measurements.
• Cream cheese: For a lighter version, you can use Neufchâtel cheese (it’s like cream cheese but with less fat). Make sure it’s fully softened before mixing.
• Heavy cream: Half-and-half can work if you want something less rich, though your milkshake will be thinner. You could also use all whole milk instead of the cream and milk combo.
• Malt powder: This adds that classic malted milkshake flavor, but it’s totally optional. Skip it if you don’t have it – your shake will still taste great.
• Black raspberry ice cream: Vanilla ice cream works fine if you want to skip making the homemade black raspberry version, or try any berry-flavored ice cream you like.

Watch Out for These Mistakes While Making

The biggest mistake when making this milkshake is adding too much milk right away, which can turn your thick, creamy treat into a thin, disappointing drink – start with just ¼ cup and blend, then add more tablespoon by tablespoon until you reach your preferred consistency.

Another common error is using ice cream straight from the freezer, which makes it nearly impossible to blend smoothly and can burn out your blender motor, so let it sit at room temperature for about 5 minutes to soften slightly before blending.

Don’t skip straining the raspberry mixture if your berries have a lot of seeds, as those seeds can get stuck in your straw and ruin the drinking experience.

Finally, make sure your malt powder is fresh – old malt powder loses its flavor and can taste stale, so give it a quick sniff before adding it to ensure you get that classic malted milkshake taste.

What to Serve With Black Raspberry Milkshake?

A black raspberry milkshake is pretty much a meal in itself, but it pairs perfectly with some simple cookies or brownies on the side. I love serving this with shortbread cookies or vanilla wafers since they won’t compete with the berry flavor but give you something to munch on between sips. If you’re going all out for dessert, consider making it part of an ice cream sundae bar where people can add their own toppings like whipped cream, chocolate chips, or extra graham cracker crumbs. This milkshake also makes a great afternoon treat alongside some fresh fruit like strawberries or blueberries for anyone who wants something a little lighter.

Storage Instructions

Store: This milkshake is best enjoyed right away while it’s cold and creamy. If you have leftovers, pour them into an airtight container and keep in the fridge for up to 24 hours, though it will separate and lose some of that perfect milkshake texture.

Freeze: If you want to save some for later, you can freeze the leftover milkshake in ice cube trays or a freezer-safe container for up to 2 weeks. When you’re ready for it, let the frozen cubes thaw slightly and blend them up again with a splash of milk to bring back that smooth consistency.

Make Ahead: You can prep the black raspberry mixture and graham cracker rim ahead of time and store them separately in the fridge for up to 3 days. Just blend everything together when you’re ready to serve for the freshest, coldest milkshake.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 20-25 g
• Fat: 150-170 g
• Carbohydrates: 300-340 g

Ingredients

For the berry swirl:

• 1 cup black raspberries
• 1/4 cup sugar
• 1.5 tbsp lemon juice (freshly squeezed for better acidity balance)

For the graham cracker pieces:

• 1 cup graham cracker crumbs (I like Honey Maid for the best honey flavor)
• 1 tbsp sugar
• 3 tbsp butter (melted and cooled to room temperature)
• 1/8 tsp salt

For the ice cream base:

• 8 oz cream cheese (softened to about 70°F for a lump-free base)
• 1 cup milk
• 3/4 cup sugar
• 2 cups cream
• 2 tsp vanilla (I always use Nielsen-Massey Madagascar Bourbon vanilla)
• 1/4 tsp salt

For the milkshake:

• 1.5 cups ice cream
• 1.5 tbsp malt powder (adds a nostalgic, nutty depth to the berries)
• 1/2 cup milk

For the garnish:

• graham cracker crumbs

Step 1: Prepare the Raspberry Compote

• 1 cup black raspberries
• 1/4 cup sugar
• 1.5 tbsp lemon juice

Combine the black raspberries, 1/4 cup sugar, and lemon juice in a saucepan over medium heat.

Stir occasionally and cook for 8-12 minutes until the mixture thickens and the raspberries break down, releasing their deep purple juice.

The lemon juice brightens the berries’ flavor and prevents the compote from tasting one-dimensional.

Once thickened, transfer to a bowl and let cool completely—this can happen at room temperature while you work on the next steps.

Step 2: Make the Graham Cracker Crust

• 1 cup graham cracker crumbs
• 1 tbsp sugar
• 3 tbsp butter, melted and cooled
• 1/8 tsp salt

While the compote cools, preheat your oven to 350°F.

In a bowl, combine the graham cracker crumbs, 1 tbsp sugar, melted butter, and salt, stirring until the mixture resembles wet sand.

Press this mixture firmly into a 9×13 inch baking pan or similar size, creating an even base layer.

Bake for 10-15 minutes until golden and fragrant, then remove and let cool completely.

Once cooled, break the crust into bite-sized pieces—you want texture pieces, not a solid slab.

Step 3: Build the Ice Cream Base

• 8 oz cream cheese, softened
• 3/4 cup sugar
• 1 cup milk
• 2 cups cream
• 2 tsp vanilla
• 1/4 tsp salt

In a large mixing bowl, beat the softened cream cheese (it should be around 70°F for smoothness) for 2-3 minutes until completely smooth and lump-free.

This is crucial—any lumps will persist through the final shake.

Gradually add the 3/4 cup sugar while beating, then add the 1 cup milk, 2 cups cream, vanilla, and 1/4 tsp salt.

Beat for another 1-2 minutes until well combined and slightly fluffy.

I always use Nielsen-Massey Madagascar Bourbon vanilla here because the quality really shines through in a milkshake.

Step 4: Churn the Ice Cream and Layer

• ice cream base mixture from Step 3
• 1/2 of raspberry compote from Step 1
• graham cracker pieces from Step 2
• remaining 1/2 raspberry compote from Step 1

Stir half of the cooled raspberry compote from Step 1 into the ice cream base, folding gently to create swirls rather than a uniform color.

Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.

Transfer the churned ice cream to a freezer-safe container, alternating layers with the graham cracker pieces from Step 2 and the remaining raspberry compote.

Freeze for at least 2-3 hours until firm enough to scoop.

Step 5: Blend and Serve the Milkshake

• 1.5 cups layered ice cream from Step 4
• 1/2 cup milk
• 1.5 tbsp malt powder
• graham cracker crumbs for topping

Scoop about 1.5 cups of the layered ice cream into a blender.

Add 1/2 cup milk and 1.5 tbsp malt powder—the malt adds a nostalgic, nutty depth that complements the bright berries beautifully without overpowering them.

Blend until smooth and pourable, about 30-45 seconds, stopping to scrape down the sides if needed.

Pour into a chilled glass and top with extra graham cracker crumbs for texture and visual appeal.

Simple Black Raspberry Milkshake

Delicious Simple Black Raspberry Milkshake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 2 glasses

Calories: 2750

Ingredients Method

Ingredients

  

For the berry swirl:

• 1 cup black raspberries
• 1/4 cup sugar
• 1.5 tbsp lemon juice (freshly squeezed for better acidity balance)

For the graham cracker pieces:

• 1 cup graham cracker crumbs (I like Honey Maid for the best honey flavor)
• 1 tbsp sugar
• 3 tbsp butter (melted and cooled to room temperature)
• 1/8 tsp salt

For the ice cream base:

• 8 oz cream cheese (softened to about 70°F for a lump-free base)
• 1 cup milk
• 3/4 cup sugar
• 2 cups cream
• 2 tsp vanilla (I always use Nielsen-Massey Madagascar Bourbon vanilla)
• 1/4 tsp salt

For the milkshake:

• 1.5 cups ice cream
• 1.5 tbsp malt powder (adds a nostalgic, nutty depth to the berries)
• 1/2 cup milk

For the garnish:

• graham cracker crumbs

Method

 

1. Combine the black raspberries, 1/4 cup sugar, and lemon juice in a saucepan over medium heat. Stir occasionally and cook for 8-12 minutes until the mixture thickens and the raspberries break down, releasing their deep purple juice. The lemon juice brightens the berries' flavor and prevents the compote from tasting one-dimensional. Once thickened, transfer to a bowl and let cool completely—this can happen at room temperature while you work on the next steps.
2. While the compote cools, preheat your oven to 350°F. In a bowl, combine the graham cracker crumbs, 1 tbsp sugar, melted butter, and salt, stirring until the mixture resembles wet sand. Press this mixture firmly into a 9x13 inch baking pan or similar size, creating an even base layer. Bake for 10-15 minutes until golden and fragrant, then remove and let cool completely. Once cooled, break the crust into bite-sized pieces—you want texture pieces, not a solid slab.
3. In a large mixing bowl, beat the softened cream cheese (it should be around 70°F for smoothness) for 2-3 minutes until completely smooth and lump-free. This is crucial—any lumps will persist through the final shake. Gradually add the 3/4 cup sugar while beating, then add the 1 cup milk, 2 cups cream, vanilla, and 1/4 tsp salt. Beat for another 1-2 minutes until well combined and slightly fluffy. I always use Nielsen-Massey Madagascar Bourbon vanilla here because the quality really shines through in a milkshake.
4. Stir half of the cooled raspberry compote from Step 1 into the ice cream base, folding gently to create swirls rather than a uniform color. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container, alternating layers with the graham cracker pieces from Step 2 and the remaining raspberry compote. Freeze for at least 2-3 hours until firm enough to scoop.
5. Scoop about 1.5 cups of the layered ice cream into a blender. Add 1/2 cup milk and 1.5 tbsp malt powder—the malt adds a nostalgic, nutty depth that complements the bright berries beautifully without overpowering them. Blend until smooth and pourable, about 30-45 seconds, stopping to scrape down the sides if needed. Pour into a chilled glass and top with extra graham cracker crumbs for texture and visual appeal.