Skipper Dipper

Long Beach Island, New Jersey's favorite ice cream since 1978!

Skipper Dipper: hard/soft ice cream, old-fashioned shakes and sundaes, homemade ice cream cakes and more on Long Beach Island, New Jersey. Since 1978.

The Making of a Skipper Dipper Milkshake

Step 1: Adding the Ice Cream

Skipper Dipper has been known for great milkshakes and malts since we opened—according to "New Jersey Monthly" we have the best on the island!  Today we're going to share our technique, so anyone can make a great shake.  We begin by adding three scoops of the ice cream of your choice to our stainless steel mixing cup.  At Skipper, you get a shake in any flavor, but for this example we're showing you one of our faves—Strawberry.  If you're trying to make a shake at home, a normal blender will work just fine.

Step 2: Adding the Syrup

Not all Skipper Dipper milkshakes get the syrup treatment, but our chocolate, vanilla, coffee and strawberry syrups make their respective ice cream flavors much bolder.  Here, we're using the strawberry syrup to intensify the flavor of the strawberry shake, but it's perfectly okay to switch it up!  Coffee or vanilla ice cream with chocolate syrup makes for a tasty treat.

Step 3: Adding the Milk

Hitting the sweet spot, where the milkshake is thick but smooth enough to drink with a straw, is what we aim for.  We add about one and a half cups of whole milk to the three scoops of ice cream.  Be careful not to add too much!  Remember: it's much easier to add more milk than to blend in a new scoop of ice cream.

Step 4: Shake, Shake, Shake!

Once all the components are in the mixing cup, we shake things up using our milkshake blender to get all the lumps out, making the treat as smooth and thick as possible.  You can use a normal blender or immersion blender at home, just be careful not to over-blend (or make a mess—trust us, it can go everywhere)!  If you blend for too long you'll thin out the ice cream too much, or whip in too much air and end up with a frothy milkshake.  Try blending in bursts.