An old-school California date shake is definitely not a smoothie. A specialty of Southern California’s Coachella Valley, where date palms thrive in the desert climate, it’s a rich, sweet milkshake that’s spawned countless iterations made with frozen bananas, almond milk, Greek yogurt, or nut butter. This date shake recipe keeps the focus on the dates and store-bought vanilla ice cream.
Pitted Medjool dates give the shake its signature caramel-like sweetness and thick texture, while a pinch of cinnamon brings warmth. Our version also adds tahini for nutty flavor and an extra-silky texture. For the smoothest shake, soak the dates in hot water for 10 minutes before blending and give the ice cubes a few quick pulses to give them a head start.
Date Shake FAQ
Do I have to soak the dates?
Soaking the Medjool dates in hot water for 10 minutes softens them so they break down more easily in the blender. Save the soaking liquid: You’ll add a tablespoon to the shake, plus more as needed to help everything blend smoothly.
If you have a high-powered blender, like a Vitamix, you can get away without soaking, but the texture might not be as smooth.
Why do you crush the ice before making a date shake?
Pulsing the ice cubes a few times in the blender breaks them into smaller pieces before the other ingredients go in, helping them incorporate more easily. Don’t completely pulverize the ice at this stage; pulse just until lightly crushed.
Can you make a date shake without a high-speed blender?
Yes. A high-speed blender will give you the smoothest results, but soaking the dates and lightly crushing the ice before adding the remaining ingredients will help a standard blender process everything more easily.
What kind of dates should I use?
Use Medjool dates. They’re soft and plump, with a caramel-like sweetness that works especially well here. Here are our favorites:
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