Five Guys-Style Bacon Milkshake Recipe

Why You’ll Love This Recipe

• Ultra-thick, spoon-standing texture that mirrors the indulgent shake-bar vibe.
• Salty-sweet combo: smoky crisp bacon woven through a rich vanilla base.
• Customizable with classic mix-ins like peanut butter or chocolate.
• Simple, reliable method you can pull off in under 30 minutes.

Grocery List

• Produce: Optional fresh mint for garnish
• Dairy: Premium vanilla ice cream, whole milk, heavy cream, whipped cream (optional)
• Pantry: Thick-cut bacon, pure vanilla extract, granulated sugar, fine or kosher salt, creamy peanut butter (optional), chocolate syrup or hot fudge (optional)

Full Ingredients

Ultra-Thick Vanilla Shake Base

• 4 cups premium vanilla ice cream (about 8 big scoops; keep very cold)
• 1/2 cup whole milk, chilled
• 2 tbsp heavy cream
• 1/2 tsp pure vanilla extract
• 1 tbsp granulated sugar (optional, for extra sweetness)
• 1 small pinch fine salt (balances sweetness)

Bacon Mix-In & Toppings

• 4 slices thick-cut bacon (about 4 oz / 115 g), cooked very crisp and finely chopped
• Optional: 1 tsp bacon drippings for a smoky note (use sparingly)
• Whipped cream, for topping (optional)

Optional Flavor Swirls

• Peanut Butter Swirl: 2 tbsp creamy peanut butter, warmed 10–15 seconds (loosen with 1–2 tsp milk if needed)
• Chocolate Swirl: 2–3 tbsp thick chocolate syrup or warmed hot fudge

Step-by-Step Instructions

Step 1: Chill the glasses and prep your station

Place two tall soda-fountain or pint glasses in the freezer for at least 10 minutes so the shake sets up thick when poured. Set out your blender, a rubber spatula, and long spoons. Pull the ice cream from the freezer just 3–5 minutes before blending to make scooping easier without letting it melt.

Step 2: Cook the bacon until shatteringly crisp

Preheat the oven to 400°F (205°C). Line a rimmed sheet pan with foil and top with a wire rack if you have one. Lay the bacon in a single layer and bake until deep mahogany and very crisp, 15–18 minutes. Rotate the pan once at the 10-minute mark for even cooking. Alternatively, cook in a skillet over medium heat for 10–12 minutes, turning often.

Step 3: Drain, cool, and finely chop the bacon

Transfer bacon to a paper towel–lined plate to drain thoroughly. Cool 5 minutes, then finely chop into small bits (about 1/8-inch pieces). Reserve 2–3 tablespoons for topping; the rest will go into the shake. If desired, reserve 1 teaspoon of bacon drippings to lightly flavor the base.

Step 4: Build the blender base

To the blender jar, add the whole milk, heavy cream, vanilla extract, sugar (if using), salt, and about two-thirds of the chopped bacon. Add the optional 1 teaspoon bacon drippings only if you want a stronger smoky note. Keeping most of the liquid under the ice cream helps the blender catch quickly without over-thinning.

Step 5: Add ice cream and blend just to thick

Add the ice cream on top. Pulse 4–6 times to break things up, scrape down with a spatula, then blend on low to medium-low only until smooth and ultra-thick, 20–30 seconds. Avoid high speed or long blending, which can melt the shake. If the blender stalls, add milk 1 tablespoon at a time until it just moves.

Step 6: Prep optional swirls and glasses

For a peanut butter swirl, microwave the peanut butter 10–15 seconds (stir until fluid) and drizzle it around the inside of the chilled glasses. For a chocolate swirl, warm chocolate syrup or hot fudge just until pourable and swirl inside the glasses. Chilled glass + warm swirl creates defined ribbons.

Step 7: Pour, garnish, and serve immediately

Divide the shake between the glasses. Top with whipped cream (optional) and the reserved bacon crumble. Serve at once with a thick straw and a long-handled spoon. The texture should be dense enough that a spoon stands tall.

Pro Tips

• Use high-butterfat ice cream; premium brands yield a creamier, thicker shake.
• Keep everything cold: chilled milk, cold blender jar, and frozen glasses help the shake stay spoon-thick.
• Finely chop bacon so it sips smoothly through a straw while still giving salty pops.
• Blend on low and briefly; over-blending warms and thins the shake.
• Salt is your secret weapon—just a pinch brightens the vanilla and balances sweetness.

Variations

• Peanut Butter–Bacon: Add 2 tbsp peanut butter to the blender base and swirl more inside the glass; garnish with crushed salted peanuts.
• Chocolate–Bacon: Blend in 2 tbsp chocolate syrup and add a hot fudge swirl; finish with mini chocolate chips.
• Maple–Bacon: Add 1 tbsp real maple syrup to the base and finish with a tiny pinch of flaky sea salt.

Storage & Make-Ahead

Cook bacon up to 3 days ahead; cool completely, wrap, and refrigerate. For best crunch, re-crisp at 300°F (150°C) for 5 minutes before chopping. You can also chop and freeze bacon bits for up to 1 month. Chill serving glasses up to several hours ahead. Leftover shake can be frozen in a lidded container for up to 1 month—thaw 10–15 minutes and re-blend with a splash of milk, or freeze into popsicle molds for a bacon-vanilla pop.

Nutrition (per serving)

Approximate (without optional swirls): 748 calories; 41 g fat; 73 g carbs; 65 g sugars; 17 g protein; ~550 mg sodium. Add about 190 calories for 2 tbsp peanut butter or about 110 calories for 2–3 tbsp chocolate sauce.