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Vanilla Slushie

This vanilla slushie is a frozen beverage made by blending ice with a sweetened vanilla bean mixture, resulting in a creamy, icy texture with a fragrant vanilla aroma. The dish relies on simple ingredients like vanilla beans, sugar, and milk, creating an elegant, smooth, and refreshingly cold treat. It has a soft, granular appearance that melts seamlessly in the mouth.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup milk preferably whole milk for creaminess
  • 2 whole vanilla beans split and scraped
  • 1/4 cup sugar adjust to taste
  • 2 cups ice cubes plus extra if needed
  • 1 teaspoon vanilla extract optional, for extra vanilla aroma

Equipment

  • Blender
  • Small saucepan

Method
 

  1. Pour the milk into a small saucepan and add the sugar and vanilla bean seeds along with the pod. Warm over low heat, stirring occasionally, until the sugar dissolves and the mixture is fragrant—about 3 minutes. Remove from heat and let cool slightly, then remove the vanilla pod.
  2. If using, stir in the vanilla extract into the cooled vanilla milk mixture. Transfer the mixture to a measuring cup or bowl to chill for a few minutes in the fridge until just cool to the touch.
  3. Add the chilled vanilla milk to the blender along with the ice cubes. Secure the lid tightly.
  4. Blend on high speed until the mixture becomes thick, slushy, and smooth—about 30 to 45 seconds. If it's too thick, add a splash of milk; if too watery, add more ice and blend again.
  5. Taste the slushie and, if desired, stir in a bit more vanilla extract for a richer aroma. Blend briefly to incorporate.
  6. Pour the finished vanilla slushie into glasses, watching as the icy, creamy clouds settle into a frosty layer.

Notes

For an extra indulgence, top with whipped cream or a vanilla bean pod garnish. Make sure to chill the mixture beforehand for the best texture. Adjust sweetness and vanilla intensity to your preference.