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Vanilla Slushie

A simple vanilla slushie built from milk, sugar, vanilla, salt, and a kiss of lemon zest. The base is whisked, chilled, and briefly frozen, then combined with crushed ice to form a loose, creamy slush with bright vanilla aroma. Served in a chilled glass with a straw, it looks pale and silky with tiny ice crystals.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Beverage, Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cups milk
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract or paste
  • pinch salt
  • 1 teaspoon lemon zest
  • to taste crushed ice

Equipment

  • Mixing bowl
  • Whisk
  • Freezer-safe shallow dish
  • Zester or microplane
  • Freezer bag or heavy-duty bag
  • Spatula
  • Serving glasses and straws

Method
 

  1. Whisk milk, granulated sugar, vanilla extract or paste, and a pinch of salt in a mixing bowl until the sugar dissolves and the mixture is smooth.
    2 cups milk
  2. Chill the base briefly in a shallow dish at about 5°C until cold and glossy.
  3. Freeze the base in the shallow dish for 15–20 minutes, until the edges start to set.
  4. Scrape the edges with a spatula to gather the center and create a cohesive mass.
  5. Crush ice in a freezer bag until coarse snow, or pulse briefly in a blender.
    2 cups milk
  6. Stir the crushed ice into the base until you get a loose, oozy slush.
    2 cups milk
  7. Zest lemon over the slush to brighten the aroma and lift the sweetness.
    2 cups milk
  8. Scoop into chilled glasses and serve with a straw, revealing pale, creamy slush with tiny ice crystals.