The Ultimate Guide to Making Homemade Milkshakes in Singapore (2025 Edition)

Living in Singapore means we’re spoiled for choice when it comes to desserts – bubble tea, ice kacang, chendol, and of course, the ever-popular milkshakes from places like Shake Shack, Milkcow, and Twenty Grammes. But nothing beats the satisfaction (and savings) of whipping up a thick, creamy homemade milkshake right in your HDB kitchen, especially when the weather hits 33°C with 90 % humidity.

Here’s your complete 1,200-word SEO-friendly guide to mastering homemade milkshakes in Singapore – from budget-friendly ingredients you can grab at Sheng Siong or FairPrice, to pro-level hacks that rival $12 café shakes.

Why Make Milkshakes at Home in Singapore?

1. Cost: A café milkshake easily costs $9–$15. Homemade? Under $3 per serving.
2. Customisation: Add Milo, gula melayu, durian, or even kaya – flavours you’ll never find in chains.
3. Portion control: Make it as thick or thin as you like.
4. No queue: Skip the 20-minute wait at Orchard on weekends.

Essential Tools (Most Singapore Homes Already Have)

• High-speed blender (Philips, Tefal, or Ninja – $60–$150 range)
• Ice cream scoop
• Tall glasses (IKEA has them for $2)
• Reusable metal straws (eco-friendly + Instagram-worthy)

Pro tip: If your blender is underpowered (common in older models), freeze the milk into cubes first – this trick changed the game for many Singaporean home cooks.

The Classic Vanilla Milkshake (Foolproof Base Recipe)

Serves 2 | Prep time: 5 mins | Cost: ~$2.50 total

Ingredients (easily found island-wide):

• 4 large scoops vanilla ice cream (Wall’s, King’s, or Häagen-Dazs if you’re feeling fancy) – 400–450 g
• 180–220 ml full-cream milk (Meiji, Magnolia, or Marigold)
• 1 tsp pure vanilla extract (Bake King at Phoon Huat)
• Pinch of salt (elevates flavour)
• Optional: 1–2 tbsp condensed milk for Singapore-style sweetness

Method:

1. Let ice cream soften for 3–5 minutes (Singapore heat helps!).
2. Add everything to blender.
3. Start on low, increase to high for 30–45 seconds until thick and creamy.
4. Texture check: It should coat the back of a spoon but still flow. Too thick? Add 20 ml milk. Too thin? Add another scoop ice cream.

Pour into chilled glasses and enjoy immediately – condensation happens fast here!

10 Trending Singapore-Style Homemade Milkshake Flavours (2025)

1. Milo Dinosaur Milkshake
   Blend classic vanilla base + 4 heaped tbsp Milo powder + extra Milo powder topping. Add crushed ice for the “dinosaur” effect.
2. Bandung Rose Milkshake
   Vanilla ice cream + rose syrup (local brands at Mustafa) + evaporated milk. Top with basil seeds for texture.
3. Ondeh Ondeh Milkshake
   Coconut ice cream (King’s Potong works!) + gula melayu swirl + pandan extract. Rim glass with desiccated coconut.
4. Durian Pengat Milkshake
   Real durian flesh (Geylang night market season = jackpot) + coconut milk + pinch of salt. MSW or D24 both work.
5. Horlick’s Dinosaur
   Same as Milo but with Horlick’s – childhood in a glass.
6. Kopi Siew Dai Milkshake
   Vanilla base + 2 shots cooled local kopi + less condensed milk. Add coffee ice cubes to prevent watering down.
7. Teh Tarik Milkshake
   Strong black tea + condensed milk + evaporated milk blended with vanilla ice cream.
8. Pulut Hitam Milkshake
   Black glutinous rice porridge (available frozen at wet markets) + coconut milk + palm sugar.
9. Speculoos Biscoff (current café craze)
   Blend Lotus Biscoff spread + biscuits + vanilla ice cream. FairPrice Finest stocks them.
10. Matcha Azuki Bliss
    Japanese matcha powder (Donki or Isetan) + red bean paste + vanilla ice cream.

Where to Buy the Best Ingredients in Singapore (2025 Prices)

Ice Cream

• Wall’s 1.5L tub – $6.90–$8.50 (FairPrice/Sheng Siong)
• King’s Potong (coconut/pandan/red bean) – $4.50 for 6 sticks
• Häagen-Dazs pints – $11.90–$14.50 (Cold Storage)

Flavourings

• Milo 400 g – $5.50
• Rose syrup – $2.80 (Mustafa Centre)
• Gula melayu blocks – $1.50 (wet markets)
• Pandan extract – $1.20 (Bake King)
• Biscoff spread – $7.90 (FairPrice Finest)

Pro Hacks Only Singaporeans Will Appreciate

1. Freeze evaporated milk in ice cube trays – makes shakes thicker without diluting.
2. Use Yakult ice cubes for a subtle tangy twist (popular in 2025).
3. Add a spoon of ovaltine for extra malt flavour.
4. Blend in kaya for a limited-edition McDonald’s-style twist.
5. For bubble tea lovers: Add cooked tapioca pearls at the bottom.

Healthier(ish) Options for the Calorie-Conscious

• Swap full-cream milk for Fresh Soy Milk (no sugar) from Mr Bean
• Use Greek yoghurt + frozen bananas instead of ice cream (still creamy!)
• Sugar-free syrups from iHerb or RedMart
• Almond/Oat milk versions (Oatside is local and excellent)

Common Mistakes Singaporeans Make

• Using warm glasses → instant melting
• Over-blending → turns into milk instead of thick shake
• Not chilling milk first → thinner consistency
• Using low-fat ice cream → icy instead of creamy

Cost Comparison (Nov 2025)

Café milkshake (average): $11.80
Homemade (premium ingredients): $3.20
Homemade (budget Wall’s + Milo): $1.80

You save $8–10 per shake. Make four, and your blender pays for itself.

Final Thoughts

Making homemade milkshakes in Singapore isn’t just about saving money – it’s about creating flavours that represent our multiracial food paradise. Whether you’re craving a nostalgic Milo Godzilla after a rainy afternoon, or experimenting with Mao Shan Wang durian in June, your kitchen blender is the only limit.

Grab your ingredients this weekend, freeze some milk cubes tonight, and start blending. Your taste buds (and wallet) will thank you.

Want more local dessert recipes? Check out our guides on homemade ondeh ondeh, goreng pisang hacks, and the perfect bubur cha cha at https://bytepoint.site

Happy blending, Singapore!