Copycat In-N-Out Neapolitan Shake

Why You’ll Love This Recipe

• Classic drive-thru taste at home: equal pours of chocolate, vanilla, and strawberry in every sip.
• No special equipment beyond a blender and two cold glasses.
• Quick: ready in about 10 minutes, start to slurp.
• Thick, creamy texture with clean, distinct flavors that swirl together as you drink.

Grocery List

• Produce: Fresh strawberries (garnish, optional)
• Dairy: Vanilla ice cream, Whole milk, Whipped cream (optional)
• Pantry: Chocolate syrup, Strawberry syrup, Dutch-process cocoa powder (optional), Freeze-dried strawberries (to crush into powder, optional), Pure vanilla extract (optional)

Full Ingredients

Vanilla Shake (one of the three equal flavors)

• Vanilla ice cream: 1 1/4 cups (165 g)
• Whole milk: 1/4 cup (60 ml)
• Pure vanilla extract: 1/4 tsp (optional, to boost vanilla)

Chocolate Shake

• Vanilla ice cream: 1 1/4 cups (165 g)
• Whole milk: 1/4 cup (60 ml)
• Chocolate syrup: 1 1/2 tbsp (22 g)
• Dutch-process cocoa powder: 1 tsp (optional, for deeper color and flavor)

Strawberry Shake

• Vanilla ice cream: 1 1/4 cups (165 g)
• Whole milk: 1/4 cup (60 ml)
• Strawberry syrup: 2 tbsp (30 g)
• Freeze-dried strawberry powder, crushed: 1 tbsp (6 g) (optional, for vivid berry flavor and color)

Assembly & Garnish

• Whipped cream: about 1/2 cup (optional)
• Chocolate shavings or mini chips: 1 tbsp (optional)
• Fresh strawberries: 2, sliced (optional)
• Maraschino cherries: 2 (optional)

Step-by-Step Instructions

Step 1: Chill the glasses and set the temperature

Place two tall 16-oz glasses in the freezer for 10 minutes at 0°F (-18°C). Meanwhile, let the ice cream sit at room temperature for 3–5 minutes until scoopable but still firm, ideally around 20–22°F (-7 to -6°C). Cold glasses and slightly softened ice cream help you get a thick, creamy shake with clean layers.

Step 2: Blend the vanilla layer

In a blender, combine 1 1/4 cups (165 g) vanilla ice cream and 1/4 cup (60 ml) whole milk. Add 1/4 tsp vanilla extract if using. Blend on low to medium speed for 10–20 seconds, just until smooth and thick. Pour into a spouted container (or a squeeze bottle) and keep in the freezer while you blend the other flavors.

Step 3: Blend the chocolate layer

Add 1 1/4 cups (165 g) vanilla ice cream, 1/4 cup (60 ml) milk, 1 1/2 tbsp (22 g) chocolate syrup, and 1 tsp Dutch-process cocoa to the blender. Blend 10–20 seconds until silky and thick. Transfer to a second spouted container and return it to the freezer to keep cold.

Step 4: Blend the strawberry layer

Blend the final portion: 1 1/4 cups (165 g) vanilla ice cream, 1/4 cup (60 ml) milk, 2 tbsp (30 g) strawberry syrup, and 1 tbsp (6 g) crushed freeze-dried strawberry powder (if using). Blend 10–20 seconds. Pour into a third spouted container and keep in the freezer for 2–3 minutes to slightly firm up.

Step 5: Pour equal layers and create the swirl

Remove the chilled glasses. Pour about one-third of the chocolate shake into each glass while slowly rotating the glass to coat the inner wall. Repeat with the vanilla shake, then the strawberry shake, aiming for equal pours so the glasses are 3/3 full. For dramatic stripes, keep the pour close to the glass wall and turn the glass as you pour. If desired, lightly run a skewer through the layers once for a gentle marbled effect.

Step 6: Finish and serve

Top with whipped cream, a sprinkle of chocolate shavings, and strawberry slices or a cherry. Serve immediately with a wide straw. The layers will stay distinct but swirl together as you sip, giving you that classic tri-flavor Neapolitan experience.

Pro Tips

• Keep everything cold: glasses at 0°F (-18°C), blended layers in the freezer between pours, and work quickly for the cleanest stripes.
• Blend just until smooth (10–20 seconds). Overblending warms and thins the shake.
• For extra-thick shakes, use slightly less milk (3 tbsp/45 ml per flavor). For a looser, sippable texture, add 1–2 tbsp more milk as needed.
• Use spouted containers or squeeze bottles to control the pour and create neat swirls along the glass wall.
• Freeze-dried strawberry powder boosts real-fruit flavor and a rosy pink color without watering down the shake.

Variations

• Fresh Strawberry Neapolitan: Swap the strawberry syrup for 1/3 cup (50 g) thawed frozen strawberries plus 1–2 tsp sugar and a squeeze of lemon; blend smooth.
• Malted Neapolitan: Add 1 tbsp malted milk powder to each flavor for a classic soda-fountain vibe.
• Dairy-Free: Use a rich, non-dairy vanilla ice cream and unsweetened almond or coconut milk. Choose dairy-free chocolate syrup.

Storage & Make-Ahead

Shakes are best made and served immediately. For short holds (up to 15 minutes), keep blended layers in the freezer and stir briefly before pouring. To prep ahead, blend each flavor and freeze in covered squeeze bottles; thaw at room temperature for 4–6 minutes until pourable. Leftovers can be frozen in popsicle molds for Neapolitan swirl pops.

Nutrition (per serving)

Approximate values for one 16-oz shake (without optional garnishes): 640 calories; 29 g fat; 82 g carbohydrates; 10 g protein; 200 mg sodium; 1 g fiber; 73 g sugars.